Total Time
Prep 10 mins
Cook 3 mins

I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.

Ingredients Nutrition


  1. Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
  2. let the chiles and seeds cool.
  3. place all the ingredients into a blender and blend on the highest speed you blender can dish out.
  4. store in an airtight jar.
  5. be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Most Helpful

5 5

We use Alton's recipe, too, but with one change: we use ground chipotle instead of the smoked paprika for a more complex chile taste along with the smokiness.

5 5

I, too, have been making this recipe for a while and I have found all the chili's are available at!

You can also find ground chilis at spicebarn dot com