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5 from 11 votes

Homemade Chili Powder

Use just one chili pepper type, or mix a variety of chili pepper varieties to create a complex, balanced, flavorful homemade chili powder. Either way, homemade dried chili powder is far better than anything you'll find in stores! Follow these easy instructions and tips to make the best chili powder ever.
Prep Time45 mins
Drying Time16 hrs


  • Food Dehydrator, or Oven
  • Blender, Food Processor, or other appliance for grinding


  • Hot chili peppers of choice
  • Optional: sweet and mild peppers


  • Put on gloves. Use caution when working with hot peppers! Open the kitchen window.
  • Wash chili peppers of choice. Select peppers in good condition, free of disease or damage.
  • Cut off the top stem portion, then cut the peppers in half lengthwise.
  • Remove excess seeds and membranes from inside the peppers.
  • Bring a pot of water to a rolling boil. Add prepped chili peppers, and blanch for one minute.
  • Remove peppers from hot water and directly to an ice bath (ice water in bowl). Once they're fully cool, strain peppers from water.
  • Place blanched peppers on dehydrator trays, or baking sheets for the oven. Do not overlap.
  • In a food dehydrator: dry chili peppers on 125F for until they are completely dry, and crunch and snap when bent. Time will vary depending on peppers and dehydrator use, but should be done within 12-24 hours.
  • In the oven, dry the peppers on 175-200F until crunchy dry. Flip halfway though.
  • Once fully dry, either store whole dried peppers in a jar with a tight-fitting lid until needed, or grind into chili powder for immediate use.
  • Grind dry peppers into a powder using a blender, food processor, coffee grinder, or mortar and pestle.
  • Store in a glass container with an air-tight lid. It will be good for over a year stored in the pantry. Flavor is best if chilis are ground as-needed in smaller batches, one small jar at a time.