- 1½ ounces (about 6) dried red chiles of moderate heat, preferably ancho and New Mexican (we mix them 4 to 2 respectively)
- 2 to 5 (more or less, to taste) dried red chiles of greater heat (we choose either chile de arbol or cayenne)
- 1½ to 2 tablespoons cumin seeds, toasted and ground
- 1½ to 2 tablespoons garlic powder, preferably one that hasn’t sat on the grocer’s shelf for 3 years
- 1 tablespoon ground oregano, preferably Mexican
- Preheat the oven to 300°F.
- Break the stems from all the chiles and remove the seeds. Transfer the chiles to a baking sheet and arrange them in a single layer. Place the pan in the oven. The chile de árbol or cayenne pods will be toasted first so remove them after 4 or 5 minutes. Bake the larger pods an additional 4 or 5 minutes until they are well dried.
- When the chiles are cool enough to handle break them into two or three pieces each and transfer them to a blender. Pulverize the pods briefly until you have powder. Add the remaining ingredients and blend just until they are combined.
- Store the chili powder in a jar or other covered container for up to 3 months.