Firehouse Hot Chili Powder

Once you grind your own chili powder, the stuff in the jar will never taste the same. This firehouse-strength blend starts with a generous base of paprika and turmeric, then builds heat with dried chili peppers and cayenne. Cumin, oregano, garlic powder, and a whisper of ground cloves fill in the complexity.

Grind everything to a fine powder in a mortar and pestle, blender, or food processor. A mortar gives you the most control over texture, but a blender works faster. The result is noticeably more aromatic and punchy than anything off the grocery shelf, so use a lighter hand than you would with a commercial blend.

Stored in an airtight container, this keeps for about 6 months in the pantry before the flavors start to fade.

Pro Tips

• Toast the whole dried chilies in a dry skillet for about a minute before grinding. This wakes up their oils and deepens the smoky flavor.
• Grind in short pulses if using a blender. Continuous blending generates heat that can dull the volatile oils in the spices.
• Start with half the amount you’d normally use of store-bought chili powder and adjust up from there. This blend is significantly stronger.

Variations

• Add 1 teaspoon of smoked paprika in place of regular paprika for a chipotle-style heat.
• Toss in a teaspoon of coriander seed for a brighter, more citrusy profile.
• Increase the cayenne to 1 teaspoon if you really want firehouse-level burn.