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Chef Dr. Mike’s Chili Powder

Commercial chili powders are often contaminated with fillers. Moreover, if not used (or sold) relatively quickly, the volatile oils of the chili peppers can fade and the desired heat and piquancy that makes chili powder such a versatile spice blend, rapidly wanes. Chili peppers are members of the capsicum species of plants. It is believed that the active ingredient in these plants, capsaicin, may actually protect the stomach lining from damage by killing bacteria and stimulating protective stomach secretions. These foods have also been used as a digestive aid and an appetite stimulant. After being consumed, they can also cause the body to produce endorphins; the body’s natural pain killers. Capsaicin, when applied topically, is a vasodilator and enhances circulation and is associated with warmth and pain relief.


  • 50 grams each of the following dried chilies:
    • Chipotle
    • Ancho
    • California

Chili peppers


Remove stems and seeds. Place all the chilies in a food processor or spice mill and grind until the consistency is that of a fine powder.