What is in Chili Seasoning?
It varies depending on the brand or recipe you use, but this is my favorite blend! I like to make sure it’s nice and savory with the perfect dash of spice. Scroll to the end of the post for exact measurements.
Chili Powder: No chili seasoning recipe would be complete without chili powder! This acts as the base of the seasoning and gives it bright flavor with a hint of warm spice. Paprika: A must-add for the sweet spice. If you want your chili to taste smoky rather than sweet, swap this out for smoked paprika instead. Oregano: Oregano adds a complex flavor to the mix! It’s fresh and peppery. Cumin: Adds a warm, earthy flavor to each bite. Garlic Powder: Garlic helps to balance flavors and make the seasoning mixture perfectly savory. Onion Powder: For a pop of sharp, delicious flavor. Cayenne: You can adjust this to taste, but I love the heat that cayenne pepper adds! Salt and Black Pepper: Both enhance the overall flavor of your chili.
How Do I Make Chili Seasoning From Scratch?
It’s super easy! All you have to do is mix up a few simple herbs and spices and then store until ready to use! See more storage tips below.
Use Dried Spices: Always use dried spices and never fresh when making a seasoning blend at home. Fresh herbs and spices won’t store well and may even turn moldy after a short time. If you use dried spices to create your seasoning mix, it can last for months or even years. Adjust Spice: If you don’t like spice, you can reduce the amount of cayenne pepper or even omit it. If you like spice, adding red pepper flakes and more cayenne to your seasoning mix will give you that delicious burn you crave! How Much Seasoning Does This Recipe Make? The general rule is usually two tablespoons of seasoning per pound of meat. This recipe makes just over four tablespoons. One recipe of this chili seasoning is typically enough to flavor chili for 6-8 people.
At Room Temperature: Store seasoning blend in an airtight jar or container. In a cool, dry place, homemade seasoning blends will stay fresh for six months to a year. Because homemade chili seasoning has such a long shelf life, I always like to make a double or triple batch.
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