Homemade Chili Seasoning

Name: Homemade Chili Seasoning
Prep time: 5 min
Total time: 5 min
Yield: 8 about ½ cup
Ingredients: 2 ounces (8 to 9) dried New Mexico, Pasilla (chile negro), or Ancho chiles stemmed, seeded, and torn into ½-inch pieces; 1 to 2 tablespoons ground cumin; 1 tablespoon ground coriander; 1 tablespoon paprika; 1 teaspoon dried oregano; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; ¼ teaspoon cayenne pepper; 1 tablespoon light brown sugar or granulated sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
8 about ½ cup
Calories
42 kcal
Course
Condiments
Cuisine
American

Homemade Chili Seasoning

Deacon Moody

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This homemade chili seasoning is a game-changer for your kitchen! It's fresh, flavorful, and easy to customize, making it perfect for everything from hearty chili and tacos to barbecue rubs and more.

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Ingredients

Servings

2 ounces (8 to 9) dried New Mexico, Pasilla (chile negro), or Ancho chiles stemmed, seeded, and torn into ½-inch pieces. Substitute with 3–4 tablespoons of store-bought chili powder, adjusting to taste. For extra heat, add 1 tablespoon of chipotle powder.
1 to 2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon dried oregano preferably Mexican, but any variety works
1 tablespoon granulated garlic
1 tablespoon granulated onion
¼ teaspoon cayenne pepper or black pepper
1 tablespoon light brown sugar or granulated sugar (optional)

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Instructions

Toast chiles in a 12-inch skillet over medium-low heat, stirring frequently, until fragrant, about 2 minutes. Let cool for 5 minutes.
Working in batches, grind the chiles in a spice grinder until finely ground, about 30 seconds per batch.
Transfer the ground mixture to a bowl and stir in the paprika, granulated garlic, granulated onion, cumin, oregano, cayenne, and sugar.
If not using immediately, transfer the chili powder to an airtight container, such as a small jar, and store it in a cool, dark place. It will stay fresh for up to 6 months.

Equipments used:

Notes

Make Ahead & Freezing
Make Ahead & Freezing
Make Ahead & Storage: Store chili powder in an airtight container in a cool, dark place to maintain freshness for up to 6 months. Freezing is not recommended.
Make Ahead & Storage: Store chili powder in an airtight container in a cool, dark place to maintain freshness for up to 6 months. Freezing is not recommended.