Ingredients

• 1 1/2 ounces dried red chilies, medium heat,preferably ancho and new mexican (the origianl recipe used 4 to 2 respectively)
• 2 -5 dried red chilies, of greater heat,to taste (like Chile de arbol or cayenne)
• 1 1/2-2 tablespoons cumin seeds, toasted and ground
• 1 1/2-2 tablespoons garlic powder
• 1 tablespoon ground oregano (preferably Mexican)

Instructions

1. Preheat oven to 300ºF.

2. Break the stems from all chiles, and remove the seeds.

3. Transfer chiles to a baking sheet, and arrange them in a single layer.

4. Place pan in heated oven.

5. (The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).

6. Bake the larger pods and additional 4-5 minutes, until they are well dried.

7. When cool enough to handle, break them into 2 or 3 pieces each.

8. Transfer pieces to a blender, and pulverize briefly, until you have powder.

9. Add remaining ingredients, and blend just until combined.

10. Store chili powder in a jar with a lid, for up to 3 months.