One of the best things about a bowl of chili is its seasoning; you can mix and match the flavors that suit your tastes and make the recipe uniquely yours. Most of the time, you probably just grab an envelope of chili seasoning at the store and call it a day. But once you taste this homemade chili seasoning, you’ll never turn to the store-bought stuff again.
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- medium bowl with lid
- whisk or wooden spoon (optional)
In a medium bowl, combine the chili powder, garlic powder, onion powder, sweet paprika, oregano, cumin, salt, pepper, and cayenne pepper. Place the lid over the top and shake to ensure everything is combined. (You can also use a whisk or wooden spoon to stir everything.)
Store in an airtight container away from heat for up to six months.
This recipe yields enough for about one pot of chili (five to six servings).
If you like spicier chili, try adding more cayenne pepper or tossing in red chili flakes. Ghost pepper powder also exists, but that’s best reserved for those who really, really love spicy food. You could also bring on the heat by adding these ingredients:
- dried ancho chilis
- Mexican pepper
- curry powder
If you’re hoping to keep things on the mild side, you should stick to the recipe given at the beginning of this article. You could also serve your chili alongside some starchy dishes or with glasses of milk to dull the burn.