California Chili Powder
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A homemade chili powder built on ground California or New Mexico chiles with cumin, oregano and garlic. Use it in chili, taco meat, soups and beans.
Ingredients
- 1/4 cup ground California or New Mexico chiles
- 1 tablespoon ground cumin
- 1 to 2 teaspoons cayenne
- 2 teaspoons dried oregano
- 2 teaspoons onion salt
- 1 teaspoon garlic powder
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Add all the ingredients to a small bowl.
- Whisk until well blended.
- Pour into an airtight jar, zip-top bag, or vacuum-seal bag and close tightly.
Notes
Chili: start with 1 to 2 tablespoons per pot. Taco filling: about 1 tablespoon per pound of ground meat. Soups, beans, or tomato sauce: 1 to 2 teaspoons, to taste. Airtight, cool, dry cabinet away from heat and steam; within about 1 year.
Nutrition
Serving: 3g | Calories: 8kcal | Carbohydrates: 1.4g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 297mg | Potassium: 52mg | Fiber: 0.7g | Sugar: 0.2g | Vitamin A: 900IU | Vitamin C: 0.1mg | Calcium: 9.9mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 teaspoons; ground California or New Mexico chiles (the first choice counted). Brands and portions vary, so use it only as an approximation.
