Giusi > wrote:

>The chiles should be toasted before grinding. There are two ways to go about
>this. The method I use is to toast the chiles a few at a time on a hot cast
>iron griddle for about 1 minute, turning frequently until they soften and
>are lightly toasted. Be careful not to let the chiles burn, or they will
>have a bitter taste. Or roast in the oven at 300°F.

An important additional detail here is that is is easier to
de-stem and de-seed the chilis before toasting them rather
than afterwards.

Personally I believe in the western U.S. "chili powder" almost
always means ground toasted chilis, as opposed to a combination
spice. A half cup is reasonably necessary to make a good-size batch
of enchiladas.

Steve