📝 About This Recipe
This isn't your average grocery store spice mix; it is a complex, multi-dimensional foundation for the ultimate bowl of Texas Red. By toasting whole dried chilies and grinding them with aromatic seeds, we unlock a smoky, earthy depth that pre-ground powders simply cannot replicate. This blend balances the fruity heat of Ancho and Guajillo with the pungent warmth of cumin and Mexican oregano to create a professional-grade seasoning.
🥗 Ingredients
The Chili Base
- 4 pieces Dried Ancho Chilies (stems and seeds removed)
- 3 pieces Dried Guajillo Chilies (stems and seeds removed)
- 2 pieces Dried Pasilla Chilies (stems and seeds removed)
- 2-4 pieces Dried Arbol Chilies (optional, for extra heat)
Whole Toasting Spices
- 3 tablespoons Cumin Seeds (whole)
- 1 tablespoon Coriander Seeds (whole)
- 1 teaspoon Black Peppercorns (whole)
Aromatics & Finishing Powders
- 2 tablespoons Smoked Paprika (Pimentón de la Vera preferred)
- 2 tablespoons Dried Mexican Oregano (crushed between palms)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 teaspoon Ground Cinnamon (adds a subtle Mexican chocolate undertone)
- 1/4 teaspoon Ground Allspice
- 1 tablespoon Kosher Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by preparing your dried chilies. Use kitchen shears to snip off the stems, then slit them lengthwise to shake out and discard the seeds and internal ribs.
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2
Cut the cleaned chili skins into 1-inch pieces to ensure they toast evenly in the pan.
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3
Place a large, dry cast-iron skillet over medium heat. Do not add oil; we are looking for a dry toast.
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4
Add the chili pieces to the hot skillet. Toast for 2-3 minutes, stirring constantly, until they become highly fragrant and slightly darkened in color. Be careful not to burn them, as they will turn bitter.
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5
Remove the toasted chilies from the skillet and transfer them to a bowl to cool completely. They will become brittle as they cool.
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6
In the same skillet, add the whole cumin seeds, coriander seeds, and black peppercorns.
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7
Toast the seeds over medium-low heat for about 1-2 minutes, shaking the pan frequently, until the cumin smells nutty and starts to dance or 'pop' in the pan.
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8
Transfer the toasted seeds to a spice grinder or a high-powered blender and pulse until they form a fine powder.
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9
Add the cooled, brittle chili pieces to the grinder with the ground seeds. Process until the mixture is a uniform, fine powder. You may need to do this in batches.
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10
Sift the ground mixture through a fine-mesh sieve into a medium mixing bowl to remove any stubborn bits of chili skin or seeds.
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11
Whisk in the smoked paprika, Mexican oregano, garlic powder, onion powder, cinnamon, allspice, and salt until the color is vibrant and consistent.
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12
Allow the blend to sit for 10 minutes to let the flavors meld before transferring to an airtight glass jar.
💡 Chef's Tips
Always use Mexican oregano instead of Mediterranean oregano; it has a citrusy profile that is essential for authentic chili. If you don't have a spice grinder, a clean coffee grinder works perfectly—just pulse some white rice through it first to remove any coffee odors. Toasting is the most critical step; it awakens the essential oils in the spices, so don't skip it, but watch the heat closely. Store your finished powder in a cool, dark cupboard; light and heat are the enemies of spice potency and will dull the flavor over time.
🍽️ Serving Suggestions
Use 3-4 tablespoons of this blend per pound of beef for a classic 'Chili Con Carne'. Mix a teaspoon into sour cream or Greek yogurt for a smoky taco topping. Use it as a dry rub for smoked brisket or grilled chicken thighs. Dust over fresh popcorn with a squeeze of lime for a savory, spicy snack. Stir into a pot of black beans or pinto beans to add instant depth and richness.