Chili Powder That'S Smoky And Spicy! - cooking recipe

Ingredients

5 ounces chili peppers (I used a mix of Ancho chili's are just the name used for smoked, dried poblano peppers, Chipotle pep)
1 ounce cumin seed
1 ounce garlic flakes
1/2 ounce dried oregano
1/2 ounce dried onion flakes
1 ounce smoked paprika
1 teaspoon salt

Preparation

Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
Toast the cumin seed until fragrant, but be careful not to burn them.
Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.