This is a simple mix of eight pantry spices — chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, and black pepper — that takes about ten minutes to put together. The honest reason to make it yourself: store-bought packets often include fillers and a lot of salt, which makes it hard to season a dish to your own taste. Make a batch on Sunday and you have chili seasoning ready to grab on any weeknight.
Shopping notes
- Chili powder: This is a pre-blended spice mix, not pure ground chili. Brands vary a lot in heat and quality — McCormick and Gebhardt are reliable, widely available options. Avoid anything labeled “chili seasoning” or “chili mix,” which already contains salt and other additives.
- Smoked paprika: Regular paprika won’t give you the same result. Smoked paprika is what carries the depth in this blend. It’s usually in the spice aisle; La Chinata is a good brand if you can find it.
- Mexican oregano: Worth seeking out if you’re near a Latin grocery store — it’s earthier and less sweet than Mediterranean oregano. That said, regular dried oregano works fine and isn’t worth a special trip.
Before you start
The one thing that actually matters here is the age of your spices. Ground spices lose their punch fast — if your chili powder or cumin has been sitting in the cabinet for over a year, the blend will taste flat no matter how carefully you measure. Rub a pinch between your fingers before you start: it should smell strong and immediate. If it barely registers, replace it. Fresh spices are the whole point of making this yourself.
Troubleshooting
- The blend smells musty or weak: Old spices are the culprit. There’s no fix once they’re mixed — start with fresher stock. Spices bought in bulk from a store with high turnover tend to be fresher than jarred ones that have sat on a supermarket shelf.
- The color looks dull or brownish instead of deep red: This usually means the smoked paprika or chili powder is past its prime. A vibrant reddish-orange color is a reliable sign the spices still have life in them.
- The blend clumps together in the jar: Moisture got in — either from a damp spoon or storing near the stove. Spread the blend on a dry baking sheet for 20 minutes to air out, then transfer to a completely dry jar. Skip storing it anywhere near heat or steam.
- It’s too salty when you use it in a dish: The salt in this blend is meant to season the spice mix, not the whole pot. If your recipe already calls for added salt, hold back and taste before adding more. You can also make a salt-free batch and season separately — it gives you more control.
- The heat level is unpredictable batch to batch: Different brands of chili powder vary in heat. If a new bag of chili powder made your last batch hotter than expected, cut the red pepper flakes to a pinch until you know how the new brand behaves.
Leftovers and make-ahead
This blend is designed to be made ahead — that’s the whole point. Stored in an airtight jar in a cool, dark cupboard (not above the stove), it stays at full strength for about three months; after that it’s still usable but noticeably less punchy. The recipe makes roughly 8 tablespoons, which is enough for three to four batches of chili depending on how heavily you season. Doubling the recipe is worth doing if you cook chili regularly. No freezing needed — dry spices don’t benefit from it.
Homemade Chili Seasoning Blend
Equipment
- Mixing bowl
- Whisk or spoon
- Airtight glass spice jar
Ingredients
- 3 tablespoons chili powder use a fresh, high-quality mild blend for optimal flavor
- 1 tablespoon ground cumin toasted cumin adds depth
- 1 tablespoon smoked paprika adds a rich, smoky undertone
- 2 teaspoons garlic powder ensure it's fine, pure garlic powder
- 1 teaspoon onion powder adds aromatic sweetness
- 1 teaspoon dried oregano Mexican oregano adds authenticity
- 1 teaspoon salt sea salt preferred
- ½ teaspoon crushed red pepper flakes adjust according to spice tolerance
- ½ teaspoon black pepper freshly ground preferred
Instructions
- In a small mixing bowl, add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, oregano, salt, crushed red pepper flakes, and black pepper.
- Use a whisk or spoon to mix the spices thoroughly until they are evenly combined. The mixture should take on a rich reddish hue and a fragrant, smoky aroma.
- Transfer the seasoning blend to an airtight glass spice jar. Label it with the name and date, and store in a cool, dark place for up to 6 months for optimal freshness.
Notes
- To reduce sodium, omit salt and add it directly to dishes as needed.
- You can increase the smoked paprika slightly for a deeper BBQ-like flavor.
- If you're spice-averse, skip the red pepper flakes or replace with a pinch of sweet paprika.
- Toast cumin seeds and grind them fresh for a more aromatic blend.
Nutrition
FAQ
How much of this blend do I use for one pot of chili?
A good starting point is 2 tablespoons per pound of meat or per 15-ounce can of beans. Start there, taste after the chili has simmered for 15 minutes, and add more if you want a stronger flavor — it’s easier to add than to pull back.
Can I use this as a dry rub on meat?
Yes, it works well on chicken thighs or pork before grilling or roasting. Press about 1 teaspoon per pound directly onto the surface and let it sit for at least 20 minutes before cooking so the spices have time to adhere.
Is this blend gluten-free?
The individual spices in this recipe are naturally gluten-free, but cross-contamination can happen at the manufacturing level. If you’re cooking for someone with celiac disease, check that each spice you buy is certified gluten-free on the label.
My kids don’t like spicy food — can I still use this?
Leave out the red pepper flakes entirely and the blend is very mild. The black pepper and chili powder give it flavor without real heat, so it’s family-friendly without the flakes — skip the garnish of extra flakes on the finished dish too, not worth the extra fuss.
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