3 ancho chiles, stemmed, seeded and cut into small pieces
3 cascabel chiles, stemmed, seeded and cut into small pieces
3 dried New Mexico chilies, stemmed, seeded and cut into small pieces
3 Chipotle Peppers stemmed, seeded and cut into small pieces
3 tablespoons whole cumin seeds
3 tablespoons granulated garlic
2 tablespoon dried oregano
2 teaspoon plain or smoked paprika
First, I vary my chili profile based on what I have since I smoke my own peppers there is usually a fair amount of variety here. You should note you want mild, medium, and hot chilies to balance the temp. If you want it hotter, use more chipotle peppers (I stay away from habanaro, too hot, no flavor) or reduce the garlic, oregano, and paprika. Cut chilies with kitchen shears. Place all of the chiles and the cumin into a 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 (this may take a while, the finer, the better but it wonï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾¢ï¿¢ï¾€ï¾žï¿‚ï¾¢t last as long). 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. I worked this up in the beginning from Alton Brownï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾¢ï¿¢ï¾€ï¾žï¿‚ï¾¢s recipe and the Food Network. I use this in lots of different recipes and foods.