An American blend of ground dried chiles, usually ancho, with cumin, oregano and garlic, developed in 1890s Texas for chili con carne; not the same as pure ground chilli sold as chilli powder in Britain.
What it is¶
In American usage, chili powder is a blend: ground dried red chiles with cumin, oregano (often Mexican oregano), garlic and sometimes salt, onion powder and paprika. It is designed to season a pot of chili con carne in one step, and it is mild to moderate in heat.
This is not what "chilli powder" usually means in Britain, India or Australia, where it generally refers to pure ground dried chilli, often hot. A British recipe asking for 2 teaspoons of chilli powder and an American one asking for 2 tablespoons of chili powder want different things, and substituting one for the other can be memorable for the wrong reasons.
Origins¶
Chili con carne developed in Texas in the 19th century; San Antonio's "chili queens", women selling bowls of chili from open-air stalls in the city's plazas, were famous from the 1880s. Commercial chili powder followed. William Gebhardt, a German immigrant in New Braunfels, Texas, is usually credited with the first widely sold chili powder in the 1890s, made from ground dried chiles, cumin and oregano; others, including DeWitt Clinton Pendery in Fort Worth, have competing claims from the same period.
The powder made chili possible year-round and far from Texas, and helped it spread across the United States. See mexican-cuisine and the-columbian-exchange for the older history of the chiles themselves.
What goes in it¶
| Component | Role |
|---|---|
| Ground dried chiles (ancho most often, with guajillo, pasilla, árbol or cayenne) | Body, fruitiness, colour and heat |
| cumin | Earthy, the defining Tex-Mex note |
| oregano (Mexican) | Herbal, slightly citrusy |
| garlic powder | Savour |
| Onion powder | Sweetness (optional) |
| paprika or smoked paprika | Colour, sweetness (optional) |
| Salt | In many shop blends |
Flavour¶
Earthy, fruity and gently warm, with raisin-like sweetness from ancho, cumin's savoury depth and a herbal edge from oregano. The heat depends on how much cayenne or árbol is in it, and varies by brand.
How to use it¶
- Chili con carne: 2–3 tablespoons for 1 kg beef, fried with onions before the liquid goes in.
- Enchilada and taco seasoning: mixed with extra cumin, oregano and salt.
- Rubs: combined with brown sugar, salt and pepper for ribs and brisket.
- Beans, soups and stews: black bean soup, baked beans, tortilla soup.
- Snacks: popcorn, roast corn, spiced nuts.
💡 Toast your own chiles
Whole dried chiles toasted briefly in a dry pan and ground give a far deeper flavour than any jar. See rehydrating-dried-chillies for whole-chile chili.
Making it at home¶
About 8 tablespoons · 20 minutes
You need
- 4 dried ancho chiles (about 40 g)
- 2 dried guajillo chiles
- 1–2 dried árbol chiles, or ½ tsp cayenne pepper (optional, for heat)
- 1 tbsp cumin seeds
- 2 tsp dried oregano, preferably Mexican
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (optional)
Method
- Remove the stems and seeds from the chiles and tear them into flat pieces.
- Toast them in a dry pan over a medium heat for 30–60 seconds a side, until fragrant and slightly puffed. Do not let them blacken or they turn bitter.
- Toast the cumin seeds for 1–2 minutes until fragrant.
- Cool completely (the chiles should crisp up), then grind everything to a fine powder with the oregano.
- Mix in the garlic, onion powder and paprika. Store airtight.
Variations¶
- Texas-style: ancho-heavy, with a lot of cumin.
- New Mexico chile powder: often pure ground New Mexico chile, not a blend.
- Hot: extra árbol or cayenne.
- Smoky: chipotle powder in place of some ancho.
- Salted vs unsalted: many commercial blends contain salt, so taste before seasoning.
Chili cooks are famously opinionated; there is no single correct recipe.
Buying and storing¶
Keep airtight and dark; ground chile loses colour and flavour within months. If it has turned brown rather than deep red, replace it.