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Homemade Chili Powder

chili, spice, low-fat

2 dried ancho chilies
2 dried pasilla or mulato chilies
4 dried chipotle chilies
2 teaspoon cumin seeds
2 teaspoon dried oregano
1/2 teaspoon ground cinnamon

Preheat oven to 300øF. Stem the chilies and roast them on a baking sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds in a dry skillet over medium heat and cook for 30 seconds, or until fragrant and lightly toasted. Break the chilies open and shake out the seeds. For a hotter chili powder, leave the seeds in. Combine the chili pieces, cumin seeds, and other spices and grind to a fine powder in a spice mill. Store in an airtight container. Note: This powder isn't particularly hot, but it's loaded with flavor. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 164

Yield: 1 cup

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