Chili Powder

Every time I make this, I end up changing something.  And every time I change something it comes out a little differently, in a good way!  

This is my basic recipe:

3 -4 Ancho Chilies
2 tsp Cumin Seed
1 tsp Fennel Seed
2 tsp Garlic Powder
1 tsp Mexican Oregano (or any Oregano if you don't have Mexican)
1 tsp Paprika
(Extera Chilies are a good idea, but I like Ancho for the base.  Add in a few extra dried chilies to make it more interesting.  Dried Chipotle work great, but some people find them spicy. I like to make smaller batches with around 3-4 chilies total)

Remove the seeds from the Ancho Chilies, and dice them up into 1/2 inch pieces.  In a dry pan, toast them over medium heat until you start to hear the seeds crackle and pop.  

Transfer everything to a spice grinder and pulse.  I like to grind the large bits first, then add the garlic, paprika, and oregano last.  Grind for a good 30 seconds to 1 minute.