Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Chili Powder II

Ingredients

  • 3–8 dried chilies (mix and match depending upon availability and taste)
  • Ancho (mild)
  • Pasilla (mild)
  • Mulato (mild)
  • New Mexico/ristra (medium)
  • Cascabel (medium)
  • Chiltepin (very hot)
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 tablespoon ground paprika
  • 2 teaspoons whole cloves or allspice
  • 1 teaspoon oregano
  • 1 teaspoon ground red cayenne pepper
Your pantry · Interactive controls load with JavaScript

Method

  1. Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
  2. Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
  3. When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
  4. Store in an airtight jar.

Categories