The only way to make chili is to use your own chili powder. The store-bought stuff tastes like sawdust. This is a simple way to make your own, and my personal blend. It's pretty hot. If you want to make it less hot, I suggest reducing or cutting out the habanero, scotch bonnet, and finger hot chili peppers.
Remove the stems and seeds from the chili peppers. Slice them so they'll lay flat (skin up). A slight bulge is fine. Place the chili peppers in a food dehydrator skin up and let them dry. This will take anywhere between 6-12 hours depending on a lot of things, and the smaller peppers will dry sooner than the larger ones. At first, check on the peppers after about 6 hours. Afterward, check every 1-2 hours as needed. Each time you check, you can rotate, flip, and re-arrange the peppers to promote even drying, and remove any peppers that are done drying.
Once all the peppers are dry, chop them up into small chunks. Place the peppers and cumin seeds in a cast iron skillet over med-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting (4-5 minutes). Remove peppers and cumin from pan and cool completely.
Once cool, place the peppers, cumin seeds, and the remaining ingredients into a blender and blend until a fine powder is formed. You'll have to shake the blender's carafe a few times to rustle up any ingredients that have fallen below the blades. Once you have a powder, wait a few minutes before opening the carafe and removing the power (otherwise you'll get a blast your homemade mace to your face).
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 230 (88%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 50.7mg||16 %|
|Sodium 85.5mg||3 %|
|Potassium 200.7mg||5 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4.8g|
|Protein 3.9g||6 %|
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Calories per serving: 260
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