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Homemade Chili Seasoning

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. Toast chiles in a 12-inch skillet over medium-low heat, stirring frequently, until fragrant, about 2 minutes. Let cool for 5 minutes.
  2. Working in batches, grind the chiles in a spice grinder until finely ground, about 30 seconds per batch.
  3. Transfer the ground mixture to a bowl and stir in the paprika, granulated garlic, granulated onion, cumin, oregano, cayenne, and sugar.
  4. 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.

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.