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1-1/2 ounces (about 6) dried red chilies of moderate heat, preferable Ancho and New Mexican (mixing them 4 to 2 respectively)
Preheat the oven to 300°F.
Break the stems from all the chilies, and remove the seeds. Transfer the chilies to a baking sheet, and arrange them in a single layer. Place the pan in the oven. The chili de arbol 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 chilies 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.
Poster's Notes:
Posted by Minelle Paloff
Nutritional Info Per Serving: N/A
2 to 5 (more or less, to taste) dried red chilies of greater heat (author chooses either chili de arbol or cayenne)
1-1/2 tablespoons cumin seeds, toasted and ground
1-1/2 tablespoons garlic powder (preferably one that hasn't sat on the grocer's shelf for 3 years)
1 tablespoon ground oregano, preferably Mexican
The original chilies in Texas, the ones that grew wild in the state, were little round chiltepins, not the larger pods that became the preferred chili ingredient by the late nineteenth century.