Here’s a chili seasoning recipe that will help you mix a spice blend that makes chili taste deeper, warmer, and even “slow-simmered” (even when you’re busy!). Now, you can control the spice and seasoning levels, so you’re able to make it mild, savory, or super spicy without worrying about the packets.
What Is Chili Seasoning?
A chili seasoning mix is a consort of spices that accentuates the flavor of chili and can also be used for other meals like taco meat, soups, and roasted veggies. What makes the smells exceptional is making a great spice blend that balances chili flavor to achieve deep warmth and savory aromas, and even spices. This requires a well-balanced mix of chili powder, cumin, garlic, and onion, and a bit of spices for heat.
Equipment You’ll Need
- Measuring spoons
- Small bowl
- Airtight jar (for storage)
- Clean filling funnel (for optional neatness)
If you enjoy having bowl meals, you might also appreciate these Greek Ground Turkey Rice Bowls.
Key Ingredients (and Smart Notes)
This chili seasoning recipe is classic and dependable thanks to these spices:
- Chili powder: Aged ground chili pepper.
- Ground cumin: Warm and earthy not spice not pepper.
- Paprika: Adds color and sweetness. (Add smoked paprika to add smoked flavor)
- Garlic powder + onion powder: Adds savory flavor.
- Oregano: Adds slight bitterness and herb-y flavor.
- Cayenne: Control spice levels add carefully.
- Salt + black pepper: These spices enhance flavor.
Chili Season (Makes About 1/3 Cup)
Yield
Makes 5-6 tablespoons (used for 2 chili batches depending on spice levels)
Ingredients
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp sweet or smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt (optional; adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
Step-by-Step Instructions
Step 1: Gather all spice ingredients.
Add spices to the bowl and beat down lumps of garlic or onion powders.
Step 2: Whisk blend for a minute or so.
You can also sift to make the final blend finer but simply whisking should be enough.
Step 3: Taste and Adjust
Now give it a taste and see if it needs adjustment:
- More heat? Add cayenne
- More smokiness? Add smoked paprika.
- More depth? Add some cumin
Store it in an airtight jar and label the top with the date. This ‘chili’ seasoning recipe makes it easy to repeat.
How Much Seasoning to Use
- 1 lb (450 g) of ground meat? Start with 1 1/2 to 2 tbsp
- 6-8 servings of chili? Start with 3 to 4 tbsp
A good suggestion is to taste and adjust seasoning levels at the end.
Flavor Variations (Easy Upgrades)
1) Smoky Chipotle Version
So the result is a bolder and smokier chili that tastes like BBQ.
2) Family-Friendly Version
This is a good suggestion.
3) Texas Style (Cumin-Forward)
Add 1/2 tsp of Coriander and increase cumin to 1 1/2 tbsp.
4) Low Salt Version
Don’t add it in the blend. Instead, salt it at the end of chili to control.
Storage Tips
Storage: Seal a jar and place it in a dark cabinet with temperature control. For the best taste, use it within 6 months.
Also, don’t store them near the stove, as heat and steam quickly dull the spices.
Troubleshooting
My chili tastes flat.
Start by adding a pinch of salt, or a saltier ingredient such as broth concentrate. Then, add a small amount of lime or a splash of vinegar. That should fix the issue.
Too spicy.
No need to throw out the chili. Instead, reduce the amount of cayenne you add, and for the time being, add more tomatoes or beans, and perhaps a bit of sugar, to balance the spiciness.
How do I fix a bitter taste?
Oregano and some chili powders may have a strong taste, and this may be making your chili taste bitter. Use the minimum amount of those spices and then add according to taste.
Looks like I have old spices.
Next time, replace your chili powder and cumin extras first, as extras lose their fullness a lot faster.
Common Questions and Answers
Are chili powder and ground chiles the same?
They are not always the same. Chili powder usually has other spices in it, but “chile powder” likely contains a ground, dried chile. Either can be used in a chili seasoning recipe.
I don’t have garlic powder.
If you use fresh chopped garlic, it will likely be wet and make your spices clump together, and cause your spice mix to go bad. The clumpy spices will go bad as well. Just add fresh garlic to the chili.
I want to make a big batch.
It can be done. Just multiply the amounts of the ingredients used by the number of batches. Then, seal them in an airtight container. Smaller batches will last fresher longer.
Conclusion
This chili seasoning recipe takes little time to elevate chili using a blend that is fresher than packet seasonings and easier to personalize. Beyond that, once you understand the foundational ratios, you can easily alter it to add more heat, smokiness, or salt to your preference and keep it ready in a jar for a speedy weeknight chili.
