Chili Powder Recipe

meh. and possibly "bleh" as well. Garlic powder? Onion powder? Are you freakin' kiddin' me?? Also, as commented already, the commercial preground bottled chile powders aren't such a great idea to begin with - many have additives so if you simply must use powders, visit a supermercado and buy and mix the kinds in the cello bags; fresher, better and you'll find an interesting array of ground chiles to experiment with. Also, skip the New-Mex chile - replace with guajillo and or pasillas. If you'd like an award-winning chili mixture, buy the dried whole chiles and crunch 'em up pretty fine, seeds and all (or use a spice or coffee grinder if ya think ya must have powder). Try a blend of 2 parts ancho, 1 part each guajillo, pasilla, &chipotle, and a lesser amount of arbol (for the heat factor). Cumin and Mex-oregano are kind of essential but better to add them separately. Skip the garlic and onion powders altogether - a good pot of chile needs fresh garlic and onion! Saute your desired amount of both in some oil, along with your chili "powder" blend above to start any good chili recipe; then add the cumin and Mex-oregano when you start to add other ingredients. (Also, I'd skip the allspice altogether). As your chili cooks, you can then add more crumbled Arbol (for more heat) and ancho & cumin(for more rich chile flavor) if you like. And if ya want really hot, consider a finely minced fresh habanero or two. This basic method will take your chili-making to a whole new level!