Not a bad looking recipe, but for the most part it's chili powder + make your own chili powder (except with paprika where I would use spicier chilies) + salt & sugar (better to add later).
I've not made taco seasoning, but I make my own chili powder. I don't have a recipe really, I generally wing it, but here's a rough approximation:
- 2t cumin (whole seed)
- about 10 dried chilies - I like cayenne or thai chilies, but use what you like. Last time I made it I used a combination of habanero and chipotle. You can vary the amount according to what heat level you want, too. If you prefer less heat, puya chilies are fairly mild and have a good flavor if you can find them.
- 1t dried oregano.
- 1t garlic powder
- 2t dehydrated onion (I have and use minced, but if you have powder, that should be fine too, but use less)
- Annato is traditional, but I don't think it adds much and I think I read that it's a carcinogen, so I usually skip it.
Start by toasting cumin in a pan (cast iron is best, steel is next. Non-stick makes it take a lot longer and seems to burn the cumin almost immediately after it starts to brown for some reason), just until they darken and become more aromatic - be careful not to burn. Next, toast the chili peppers (tip for toasting chilies: put a tablespoon or so of salt in the pan with them. It helps to reduce the burning gas that's released as you toast them. Use tongs or chopsticks to turn the peppers. You want them fairly dark on most of the outside. Once the peppers cool, cut them in half and shake out the seeds.
Grind to a powder. You can use a coffee grinder (one that doesn't get used for coffee!) or a mortar & pestle. You'll probably want to do this in stages. be very careful when grinding the chilies - that powder can seriously burn your eyes. Once everything is ground mix it up. You can add salt & sugar later according to taste.
Wash your hands well after handling the chilies (I do it at least twice to be safe). If you forget, you'll regret it when you rub your eyes later.
I actually tend to make about 3-4 times this much at a time when I make chili powder, since it is a bit of a process. It loses some flavor over time, but sealed well and kept in the fridge it's still far better than anything you'll buy in a bottle a month down the road.
