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Chili is an absolute must in the fall, but scrap that stale chili powder that’s been in the pantry for months (maybe even years) and opt for this freshly ground version to impart a deep, enticing layer of flavor. (Also makes a great hostess gift for the fall and winter months.)
1. Break up one to two of the dried ancho chilies into a spice or coffee grinder and grind finely.
2. Place a small skillet over medium heat and add all spices. Toast, shaking pan occasionally until mixture is fragrant, about three to five minutes.
3. Remove spices from heat. Using a coffee or spice grinder, grind together until powdery. Store in a tightly sealed container for up to several weeks.
