Easy Chili Spice Mix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Homemade chili seasoning with adjusted spice amounts for balanced heat and flavor. Swapped onion powder for shallot powder to add a subtle sweetness and depth. Total seasoning volume slightly altered. Mix dry, store airtight. Visual cues for freshness and efficient prep tips included. Timings approximate, rely on sensory signs. Ideal as a go-to when canned mixes aren’t around. Robust, aromatic, touch smoky – it hums chili vibes even raw. Perfect for busy nights and custom spice-tweaking. Common kitchen fixes and substitutions provided.
Prep:
5 min
Cook:
1 min
Total:
6 min
Servings:
8 Tbsp
#spice blend
#chili seasoning
#homemade spice
#dry mix
#American cuisine
Grinding own chili seasoning? I used to fumble over too much cumin or dull paprika. Switched onion powder to shallot powder sometime back—a small move, big difference. Adds sweetness that pulls the whole mix together. Easily toss dry ground spices, no heat needed. Smell’s bold, earthy, with a hint of smoke teasing the nostrils before hitting tongue. You want your seasoning jar to sing—not sit dusty. Managing shelf life is key. Don’t trust TIME, trust the nose and look. Fresh spice blend changes chili game; makes weeknight dinners thick, tangy, vivid. Rethink store bought; complexity is in tweaks—small shifts, big flavor impact.
Ingredients
- 4 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp shallot powder
- 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp dried oregano
- 1 tsp kosher salt
About the ingredients
Ingredients matter. Chili powder brings warmth but can vary wildly—homemade or store? Choose wisely. Smoked paprika gives that campfire note, but skip if you hate smokiness; regular paprika works fine. Cumin’s pungent aroma powers hearty chili, so stick close to quantity or stew may smell too musty or muddy. Garlic powder packs a punch without harshness that fresh garlic can sometimes overpower. Shallot powder substitutes onion; it adds mild sweetness and subtle onion notes without sharp bite or artificial taste. Red pepper flakes control your heat bursts, not a slow burn. Use kosher salt; table salt too fine and salty-salty shifts balance. Dried oregano contributes herby brightness. Measurements slightly shifted off original for better balance based on several tries; adjusting chili powder down improves harmony. Store dry, cool, airtight—not that obvious but critical. Moisture kills shelf stability.
Method
- Gather everything on the counter. Dry bowls, clean measuring spoons, no moisture or clumps, spice must be loose.
- Toss spices together. No order fuss; just dump chili, cumin, paprika first for even color blending.
- Next, garlic, shallot powder swapped for original onion powder; more subtle but adds depth, don’t skip.
- Sprinkle oregano and red pepper flakes. Crushed flakes add heat bursts, not constant burn.
- Salt last. Salt is key; without it, mix feels flat and lifeless.
- Stir it up vigorously. Watch dry clumps break apart. Mix well for even seasoning in every Tbsp.
- Transfer to airtight jar immediately. Air kills aroma fast. Store dark, cool spot. Keeps ~6 months without fading.
- Tap jar, listen for loose rattle; if clumpy, break apart before use with fork or chopstick.
- Use by smell, too. If sharp, deep aroma faded or turns dusty, toss and remake.
- Don’t microwave or heat dry spices; loses oils and flavor. No shortcuts.
- Estimate use by sight and aroma, not clock. Spice potency varies by brand and age.
- If too hot or mild, adjust flakes next batch. Start low, build heat slowly.
- Swap smoked paprika for regular if smoky fragrance off-putting, but lose that earthy hint.
- Useful tip–make double, portion in small containers to gift or quick grab.
- Perfect layered chili flavor without grinding powders from scratch; saves disaster of too dominant single spice.
Cooking tips
No cooking here; just measuring, combining, storing. Mix spices dry—dry bowl, dry hands. Moisture ruins the blend faster and promotes clumps. Stir with fork or small whisk, nothing metallic reacting, just enough to break lumps. Proper mix distribution ensures even chili flavoring later—skip this, random bites wreak havoc. Watch visual cues—powders should blend uniformly, no pockets of different color. Salt toss last; enhances spiciness and helps keep flavors tethered. Airtight container mandatory; oxygen steals vibrancy. Label jar with date to track freshness. If mix clumps over time, break lumps immediately; clumps harbor moisture. Avoid microwaving to dry; kills essential oils, taste dulls quickly. Trust smell over timing; if dusty or dull, discard. Adjust heat next batch based on preference. Batch tweaks save wasted chili hours later. Efficiency trick? Make double batches and mini jars for easy gifting or travel. Use a funnel to avoid spills—little details add up in kitchen smoothness.
Chef's notes
- 💡 Always use dry utensils and bowls. Moisture kills dry blends fast; watch out for clumps forming before storing. Stir vigorously with a fork or small whisk till powders look even. No pockets of darker chili or cumin clumps. Color blending signals thorough mixing.
- 💡 Swap shallot powder for onion powder if burnt onion notes annoy you; shallot brings softer sweetness without harsh bite. Garlic powder stays for pungency but no fresh garlic smells here. Red pepper flakes give heat bursts, not constant burn. Add flakes last, adjust heat gradually on future batches.
- 💡 Salt toss last only. Table salt is too fine and can shift salty balance drastically. Kosher salt keeps mix stable inside. Without proper salt level, seasoning feels flat, lacks depth. Salt also tethers aromatic notes together; never skip or add early.
- 💡 Store in airtight dark jar, cool spot. Air steals the aroma, spices fade quickly. Label with date. Check smell and look monthly. Sharp aroma faded or dusty powder means remake. If clumpy from unseen moisture, break lumps before use to avoid soggy spots.
- 💡 Make double batch and portion small jars for gifting or quick grab. Funnel to avoid spills. No microwave to dry. Heat kills spiced oils, dull taste fast. Use nose and sight not clock to gauge freshness. Visual cues beat timers every time.
Common questions
How to know when blend goes bad?
Smell changes first not color usually. Dusty, flat scent or faint aroma. Clumps can mean moisture inside. Then toss. No use pushing past faded scent. Fresh got that bold, earthy, smoky edge still.
Can I use regular paprika instead of smoked?
Yes, but lose earthy smoke—adds campfire note. If that off-putting, go regular paprika. Still works fine. Adjust flakes if want more heat compensation.
Why use shallot powder over onion?
Shallot powder brings subtle sweetness, less harsh bite. Onion powder can overpower or turn artificial tasting for some. Shallot softens seasoning mix, pulls flavors together better from experience.
Best way to store this spice mix?
Airtight container essential. Dark cool cupboard best; heat and light fade spices fast. Avoid plastic bags long term. Label jars with date to track freshness. Break lumps if cluster forms. No microwave drying; kills oils making taste dull quickly.
