Remove stems and seeds from all dried chile peppers.

Cut the cleaned peppers into small, manageable pieces.

Place the pepper pieces in a heavy skillet.

Add cumin seeds, whole cloves, coriander seed, and whole allspice to the skillet.

Cook over low heat, stirring constantly, until the mixture begins to crackle and release the aroma of the peppers (about 5 minutes).

Remove the skillet from the heat and allow the spice mixture to cool to room temperature.

Transfer the cooled pepper mixture to a blender.

Add oregano, garlic powder, salt, and sugar to the blender.

Blend until the mixture forms a fine powder.

Spoon the chili powder into a screw-top jar or an airtight container for storage.