Southwestern Spice Blend

Everybody has their spice blends.  This is one I use a lot.  It's actually not mine but a slightly customized version of Emeril's that I got from the Food TV web site.

I use some whole ingredients that I grind in an old coffee mill when I mix a batch.  They are: cumin, coriander, black pepper and dried chiles.

Ingredients

2 Tbsp chili powder
2 tsp cumin
2 Tbsp paprika
1 Tbsp dried oregano
1 Tbsp coriander
2 dried habaneros or 1 dried ghost pepper, ground
1 Tbsp garlic powder
1 large or 2 small chipotles, the dry ones, ground
1 Tbsp salt
1 tsp black pepper

I actually use more black pepper than that.  If you want to try the official Emeril version, delete the habaneros and chipotles and add a teaspoon each of cayenne and crushed red peppers.

I use this blend as-is on steaks and in southwestern type foods like chili and fajitas.  I mix it with brown sugar and use it as a rub for slow cooked ribs.