2 tablespoons vegetable oil
1 1/4 cups popcorn, for popping
2 teaspoons chili powder
2 limes, juice of (to taste)
1 Heat the oil in a large, heavy pan until it is very hot.
2 Add the popcorn and cover with lid.
3 Reduce the heat.
4 Shake the pan occasionally so all the corn will cook and it will not brown.
5 When the popping sound stops, remove pan from the heat and let cool slightly. Discard any kernels that have not popped.
6 Add the chili powder. Shake the pan again and again to make sure that all of the corn is covered with chili powder.
7 Transfer to a bowl. Add lime juice just before serving.