Essential for many Southwestern and Mexican dishes, but also a wonderful seasoning for sprinkling on at the table. Chili powders vary, but they are generally based on a combination of ground chiles, cumin, coriander, oregano, and black pepper.

Toast on the stovetop or in the oven:

Let cool and set aside. Toast until fragrant and browned in a dry skillet over medium heat:

Transfer to a bowl. Once cool, crush the chiles and add them along with the spices to a spice grinder or mortar and pestle. Add:

Grind the ingredients into a fine powder. If using as a condiment, grind in:

Prepare version I, substituting ½ cup ancho, chipotle, or other pure ground chile powder for the whole chiles and 1 tablespoon each ground cumin, ground coriander, and black pepper (if using) for the whole spices.