Don't know how recognizable Alton Brown's name is here in the UK but in the States he is a demigod of the Food Network on tv. He has done several series for them, the most famous of which is Good Eats which combines recipes with chemistry, physics, equipment, history, humor, etc.
Anyway, AB is adamant on his shows and web site that one should NEVER use store-bought chili powder. He offers instead a fairly simple recipe for making your own. He is right...the powder you buy in the store is tasteless compared to freshly-made. Make a batch and it will last in an air-tight container for 6 months and STILL be better than anything you purchase off the shelf.
After reading swindon_ed's recipes for sauce and rub, both of which include chili powder, I thought I might bring the group's collective attention to the homebrewed stuff:
AB's Chili Powder
Recipe courtesy Alton Brown, 2004
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
5 min
Level:
Easy
Serves:
approximately 3/4 cup
Ingredients
* 3 ancho chiles, stemmed, seeded and sliced
* 3 cascabel chiles, stemmed, seeded and sliced
* 3 dried arbol chiles, stemmed, seeded and sliced
* 2 tablespoons whole cumin seeds
* 2 tablespoons garlic powder
* 1 tablespoon dried oregano
* 1 teaspoon smoked paprika
Directions
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.