Make This 15-Minute Homemade Chili Seasoning (Better Than Store-Bought!)

Key Takeaways:

• Perfect blend for 4 servings of chili
• Stays fresh for 6 months when stored properly
• Customizable heat level
• No preservatives or additives

Tired of store-bought chili packets with mystery ingredients? This homemade chili seasoning recipe delivers rich, smokey flavor in just 15 minutes. Whether you’re making beef chili, bean chili, or vegetarian chili, this blend will become your new favorite.

What You’ll Need

Tools:

• Small mixing bowl
• Measuring spoons
• Airtight spice container

Ingredients:

• 3 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp onion powder
• 1½ tsp garlic powder
• 1 tsp dried oregano
• 1 tsp ground black pepper
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt

Optional Add-ins:

• ¼ tsp ground cinnamon (adds warmth)
• ½ tsp smoked paprika (for smokey flavor)
• ¼ tsp ground coriander (for citrus notes)

Step-by-Step Instructions

1. Preparation (2 minutes)

• Clear your counter space
• Place mixing bowl in center
• Set out all measuring spoons
• Line up spice containers in order of use
• Keep paper towels handy for spills

1. Gather and Check Spices (3 minutes)

• Open each spice container
• Check for freshness – spices should smell strong and fragrant
• Look for any moisture or clumps
• If you see clumps, use a spoon to break them up
• Replace any spices older than 1 year

1. Measure Base Spices (4 minutes)

• Start with chili powder: level off 3 tablespoons carefully
• For cumin: fill teaspoon twice, level each with knife
• Paprika: repeat same process as cumin
• Onion powder: fill teaspoon twice, level off
• Pour each into mixing bowl after measuring
• Tip: Hold measuring spoon over bowl while filling to catch spills

1. Mix First Layer (2 minutes)

• Use spoon to gently combine these base spices
• Stir in circular motion
• Break up any remaining clumps
• Mix until color is uniform
• Scrape sides of bowl with spoon

1. Add Secondary Spices (3 minutes)

• Measure garlic powder: 1½ teaspoons (use ½ teaspoon three times)
• Add oregano: crush lightly between fingers as you add
• Measure black pepper: one level teaspoon
• For cayenne: measure ½ teaspoon very carefully
• Important: Wash hands after handling cayenne

1. Final Mixing (3 minutes)

• Add salt last: one level teaspoon
• Mix thoroughly for 1-2 minutes
• Scrape bottom and sides of bowl
• Look for any unmixed patches
• Mixture should be uniform in color

1. Storage (3 minutes)

• Check storage container is completely dry
• Use funnel or paper to pour mixture into container
• Tap container gently to settle spices
• Wipe rim of container clean
• Label with date and “Chili Seasoning”
• Seal tightly

Troubleshooting

Too Spicy?

• Reduce or omit cayenne pepper
• Add more paprika for color without heat

Too Mild?

• Increase cayenne pepper gradually
• Add extra black pepper

Tastes Flat?

• Check spice freshness
• Increase salt slightly
• Add optional ground cinnamon

Storage & Tips

• Store in an airtight container
• Keep away from heat and light
• Label with date
• Use within 6 months
• One batch seasons 4 servings of chili

Safety Notes

• Wash hands after handling spices
• Avoid touching eyes while working with cayenne
• Keep away from children and pets
• Label clearly to avoid confusion

This recipe yields enough seasoning for a 4-person batch of chili. For the best results, add to your chili during cooking, not after.