Homemade chili powder is much more flavorful than anything you can get in the store and it is easy enough to change the types of dried chilis you use to change the flavor from time to time. This powder will keep for a few months in a sealed glass or plastic container. Total Mass of Recipe: 31 grams (1 ounce) Total Volume of Recipe: 5 tablespoons  Method
Dice the dried chilis and place in a cast iron pan with the cumin seeds and toast for a few minutes, until you can smell the aroma, but not enough to burn them. Let cool for a minute. Place the toasted mixture in the blender with the salt, paprika and garlic powder. Place a dish towel over the top and blend for about 2 minutes. After the ingredients are blended let the contents settle before you open the cover. The fine particles can very easily get in your eyes, so take care.
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