3 Tbsp chile powder (preferably fresh ground anchos or roasted pasillas)
2 Tbsp dried granulated garlic
2 Tbsp sugar
2 Tbsp ground cumin
2 Tbsp coarsely ground black pepper
1 Tbsp ground thyme

Combine all of the ingredients mixing thoroughly to blend all of the
spices. Be sure to break up any chunks that appear. Store the spice blend in an
airtight container. Shake or stir before using.

recipe by Chef Grady Spears of Reata Restaurant. from:
"A Cowboy in the Kitchen: Recipes from Reata and Texas West of the
Pecos.