Chili Powder

also called chile powder · chilli powder

The table

4(stemmed, seeded, torn up)dried ancho chilestoast in a dry skillet 2 minadd, toast 1 min morecool, grind finewhisk in
3(stemmed, seeded, torn up)dried guajillo chiles
2(stemmed)dried chiles de arbol
1 Tbscumin seeds
1 Tbsdried Mexican oregano
1 Tbsgarlic powder
1 Tbsonion powder
1 tspsmoked paprika
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1toast in a dry skillet 2 min

2add, toast 1 min more

goes in with what step 1 made

4whisk in

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 25 min.

  1. toast in a dry skillet 2 min

    2 minneeds you(read off the step)from the start

  2. add, toast 1 min more

    1 minneeds you(read off the step)2 min in

  3. cool, grind fine

    not timed3 min in

  4. whisk in

    not timed3 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need skillet · spice grinder

Goes with

See how it is written
>> title: Chili Powder
>> category: Spice Blends & Marinades
>> tags: tex-mex, chiles, spice blend, toasted, pantry
>> counters: Taquería
>> aka: chile powder, chilli powder
>> pairs-with: chili-con-carne
>> servings: 16
>> time: 25 min
>> step.1: toast in a dry skillet 2 min
>> step.2: add, toast 1 min more
>> step.3: cool, grind fine
>> step.4: whisk in

Toast @dried ancho chiles{4}(stemmed, seeded, torn up), @dried guajillo chiles{3}(stemmed, seeded, torn up), and @dried chiles de arbol{2}(stemmed) in a dry #skillet{} over medium heat until they smell like raisins, about ~{2%min}.

Add @cumin seeds{1%Tbs} to @&(~1)toasted chiles{} and toast ~{1%min} more, then stir in @dried Mexican oregano{1%Tbs} off the heat.

Cool @&(~1)mixture{} completely, then grind to a fine powder in a #spice grinder{}.

Whisk @garlic powder{1%Tbs}, @onion powder{1%Tbs}, and @smoked paprika{1%tsp} into @&(~1)powder{}.