Chili Seasoning Recipe (Easy!)
This homemade chili seasoning blend delivers tons of bold, zesty flavor to your favorite chili recipes (or beans, veggies, soup, and beyond). Make it mild or spicy - your choice!
Servings: 6 (2-teaspoon servings)
Ingredients
- 1 1/2 Tbsp. chili powder (or ancho powder*)
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. all-purpose flour (GF if desired)
- 1/2 tsp. salt
Spicy version (optional):
- Add 1/8 tsp. chipotle powder or cayenne pepper (more or less), or black pepper to taste
Instructions
- Add all ingredients to a small bowl or jar. Stir or shake until thoroughly combined.
- Use it immediately or store it in an airtight container for later use. (I find it keeps for several months, so I label it and keep it in a sealed jar in the pantry.)
Notes
*Chili vs ancho powder: Most often I use American-style chili powder for a classic taste with a little more heat. But ancho powder works too. It's made from dried poblano peppers so it's milder and still earthy, but also slightly sweet. Use whichever you prefer, or whatever flavor profile you're looking to achieve. (Classic vs. sweeter.)
Yield: Recipe makes about 4 tablespoons (1/4 cup) which is equivalent to about one store-bought packet of chili seasoning. It's good for a regular batch of chili that's 5-6 servings, but you can certainly use less seasoning if you prefer.
Gluten-free option: Use GF flour or omit this altogether. I use Bob's Red Mill gluten-free all-purpose flour.
Storing: If preparing for later, store the seasoning blend in an airtight container in a cool, dry place.
Nutrition Per Serving (Estimate)
Calories: 14 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Potassium: 72 mg | Fiber: 1 g | Sugar: 0.3 g | Vitamin A: 771 IU | Vitamin C: 0.2 mg | Calcium: 21 mg | Iron: 1 mg
