With that, here is a starting recipe for chili oil. I say starting recipe, because you can vary the proportions as you go along, depending on what you like. I've been known to be stingy with the amount of oil at first, then starting using the oil later, only to need to heat more oil and add to the mix so I have more chili oil than chunks of chilies.
-1 clove garlic, minced
-1 strand/stalk of scallions, minced
-1 thin slice of ginger, minced
-1/4 cup dried chilies
-1/2 cup canola oil
-a few tsp of white sesame seeds (optional)
0) Open the windows and then the kitchen fan on.
1) Toast chilies on medium or medium low heat. Do not burn! Toast until the chilies are fragrant.
2) Grind up toasted chilies in a coffee grinder or food processor.
3) Transfer chilies to a clean glass jar, and add aromatics to the same jar.
4) Heat oil in that same pan until the oil is hot, or it shimmers.
5) Pour the oil quickly into the jar, and stir everything together.
6) Partially cover, then cover and store in the refrigerator when completely cool.