Skip the store-bought packets and make your own chili seasoning from scratch with spices you already have in your pantry.

There’s a little game in my kitchen I like to play called, “How many tiny bottles of spices can I squeeze onto the shelf.” I have dried spices for all sorts of meals that I made once, needed a specific spice blend, and never made again. Thus, the spice just sits there with others that suffered the same fate, taking up valuable space in my tiny kitchen.

Chili powder isn’t one of those. It’s so versatile, I’m actually happy to lend my leftover mix some shelf space. It’s great on everything from chili to tacos to roasted veggies. Put it on potatoes or even on top of mac and cheese or corn on the cob. What can’t you put chili powder on?

Here is a spice blend that I want to share with you. I think it’s the perfect ratio, but feel free to adjust to create something you love even more!


How much do I need?

You’ll need about 2 to 3 tablespoons for 1 pound of chili meat. Those store-bought chili packet mixes typically contain more than 2 tablespoons, but so much of it is filler and preservations.


How to make Chili Seasoning

Seasoning for 3-4 batches

Ingredients

  • 1/4 cup chili powder
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 4 tsp salt
  • 2 tsp fresh ground black pepper

Directions

  1. Measure ingredients and add everything to an airtight storage container you plan on keeping your spice mix in.
  2. Shake everything until well combined.

How to Make chili seasoning for one batch

Seasons about 1 pound

Ingredients

  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp red pepper flakes
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper

Directions

  1. Measure ingredients and add everything to an airtight storage container you plan on keeping your spice mix in.
  2. Shake everything until well combined.

*Note: If the chili pepper you’re using is already spicy, you may want to omit the red pepper flakes.


Also see, Why you may not want to use pepper at restaurants.


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Author

Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.