Preheat oven to 250F. Lightly grease a jelly roll (10x15) pan.
Combine egg white & vanilla in large bowl, beat until frothy. Add almonds, toss to coat. Pour almonds into mesh strainer to drain for 5-10 minutes (only a small amount of liquid will drain).
Combine white & brown sugar, salt, cinnamon and chili powder. Transfer almonds from strainer back into large bowl. Sprinkle dry mixture over nuts, toss to coat evenly. Spread coated nuts evenly on prepared jelly roll pan.
Bake 1 hour, stirring every 20 minutes. Allow to cool completely, then store in airtight container.