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Homemade Chili Powder
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4 from 5 votes

Homemade Chili Powder

My Homemade Chili Powder is a combination of chiles with oregano and spices ground to a powder. Easy to make and fresh is always better then store bought!
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Spice Blend
Cuisine: American, Mexican, Tex Mex, Western
Keyword: chile powder blend, chili powder, homemade spice blend, Spice Blend
Servings: 8
Calories: 175kcal


  • 12 whole dried Ancho chiles
  • 2 tsp Mexican oregano (regular oregano works fine too) (See Note 1)
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tbsp Chimayo chili powder (optional)


  • In a skillet toast the dried ancho chili pods for a few seconds on each side over high heat until slightly fragrant and they start to puff up a little. Let them cool and remove the stem and shake out any seeds. The more seeds the hotter it will be.
  • Use a food processor, spice grinder or like I do, my Vitamix and pulverize cooled chiles into a powder. Work in small batches if using a spice grinder.
  • Add the Mexican oregano (regular oregano works fine too) and garlic, cumin powders and Chimayo chili powder (optional). Pulse several times to combine and blend. Store in an airtight container. Makes 1/2 cup total.


  1. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.


Calories: 175kcal | Carbohydrates: 37g | Protein: 5g | Fat: 3g | Sodium: 49mg | Potassium: 999mg | Fiber: 15g | Sugar: 21g | Vitamin A: 13915IU | Vitamin C: 16.5mg | Calcium: 32mg | Iron: 3.6mg