Making your own homemade chili seasoning is so easy and so much better for you than many of the store bought pouches. This homemade chili seasoning mix uses ground spices that you probably already have in your pantry and you can customize to your taste. Once you make your own chili seasoning blend at home and see how delicious it is, you will never buy store bought again.
We make a lots of chili in our house from our classic chili to our Texas chili (which uses real chile peppers) and we never get sick of it. For years I did buy those chili seasoning blends at the store because I did not know how easy it could be to make at home.
About 5 years ago, I began making my own homemade chili seasoning and it is so much better than anything I ever bought. I am going to share our favorite chili seasoning blend with you along with tips to add additional ingredients to really elevate your chili game.
This chili seasoning recipe makes enough for one large pot of chili.
Ingredients to make chili seasoning
- Chili powder. I use McCormicks Chili powder which is not spicy. Make sure you are using a non spicy chili powder with this chili seasoning unless you like it hot!
- Sweet paprika. This gives a wonderful sweet background to the seasoning.
- Ground cumin. Cumin adds that little bit of deepness to the chili seasoning.
- Kosher salt.
- Garlic powder.
- Onion powder.
- Cayenne pepper. If you like your chili spicy, go ahead and add more.
Using fresh garlic and onion
Now often, what I will do at home is use some fresh spice ingredients if I have them, namely, onion and garlic. This really elevates the chili if you can do that.
You would use the same quantities of the other spices but use the following for the garlic and onion:
- Use 3 cloves of garlic finely minced instead of garlic powder.
- Use ½ of a yellow onion finely diced instead of the onion powder.
Using fresh ingredients is optional but I thought I would include what we do at home since it really does taste delicious AND so many people have onion and garlic in their pantry.
How to make homemade chili seasoning
For this chili seasoning recipe, it is just adding all of the spices to a small bowl and mixing well. This is so easy and has such big rewards in terms of flavor.
This chili seasoning recipe makes enough for one pot of chili for a family of four. If you want to make more so so you have extra for another night, just double the recipe and store the chili seasoning in an air tight container.
TIP: If you wanted to make a very thick chili, you can add a couple of tablespoons of masa powder to the chili to thicken it up. If you do not have masa, you can add a couple of torn up flour tortillas to the chili and let it cook down.
How to use homemade chili seasoning:
This homemade chili seasoning makes enough to season one large pot of homemade classic chili which will serve about 6-8 people (depending on appetite).
The best way to use dry spices like in this homemade chili blend is to cook them a bit before you add any liquids. Here is what that looks like:
- Brown your meat in a little oil over medium heat.
- Once meat is cooked, add the chili spices to the meat, mix it in well and cook for about 2 minutes to help release the flavor of the dried spices. (This method of cooking the dried spices is great for any recipe).
- Once the spices have cooked for a few minutes, add the crushed tomatoes and beans (if you are using them) and allow the chili to simmer for at least 30 minutes or up to 2 hours.
Other ways to use chili seasoning
There are of course other uses for this chili seasoning blend if you wanted to double the recipe and have some on hand for another meal. I love adding a little of this seasoning to:
- Classic chili recipe
- To hamburger patties
- Seared pork chops taste delicious with a little chili seasoning.
- A little sprinkle over roasted cauliflower and potatoes.
- Or anything else that needs a little boost of flavor.
How much chili seasoning should I use
This homemade chili seasoning recipe makes enough for one batch of chili or equivalent to one packet of chili seasoning mix. Making your own chili seasoning at home is so easy that I just make it at the same time I am going to make chili.
Storing chili seasoning
If you would like to make a larger amount of this chili seasoning and store some for a later date, just make sure to store the chili seasoning in an air tight container and keep it in the pantry.
Dried spices like this stay fresh for up to one year. After that you will start to loose some of the potency of the spices.
Chili gets its flavor from ground chiles either in the form of chili powder or finely ground chile peppers.
Chili mix is made up of a variety of spices namely chili powder, paprika, cumin, onion and garlic. There are other spices that can be added or taken way but chili will always have chiles (powdered or fresh) and cumin.
If you really want to elevate the flavor in your homemade chili, adding a couple ounces of dark chocolate will really make it amazing. You will not taste the chocolate but it will add a rich deep flavor to the chili.
There are a few things you can do to thicken chili. You can simmer it without a lid until it thickens. You can also add a few tablespoons of masa powder to the chili. If you do not have masa powder, you can tear up flour tortillas and add that to the chili and allow it to break down. The flour tortillas are made from masa and it will help thicken the chili.
More Homemade Spice Recipes You May Like
Homemade Chili Seasoning Mix
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 tablespoon Chili Powder
- 1 tablespoon Sweet Paprika
- ½ tablespoon Cumin
- 1 teaspoon Kosher salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoon Cayenne pepper or crushed red pepper flakes
- Add spices to a small bowl and mix well. I like to pre-mix my spices ahead of time.1 tablespoon Chili Powder, 1 tablespoon Sweet Paprika, ½ tablespoon Cumin, 1 teaspoon Kosher salt, 1 teaspoon Onion Powder, ¼ teaspoon Cayenne pepper, 1 teaspoon Garlic Powder
- Use right away or store in an air tight container for up to 6 months.
Nutrition Values are estimates only.See full nutrition disclaimer here