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Chili Seasoning Recipe
Whip up this easy, low-sodium chili seasoning recipe for a vibrant, homemade spice blend that turns any pot of chili, taco filling, or roasted veggies into a flavor festival.
As a 50-year-old home cook with half a lifetime of spice trials behind me, I’ve poured my heart into crafting this simple, flavorful chili seasoning recipe. Picture a crisp fall evening, a steaming bowl of bean-and-beef chili on the table, and the warmth of the first bite—no canned packets, no mystery additives, just pure spices you control. I tested more than two dozen ratios—tracking sodium counts, heat levels, and aroma profiles—to land on this blend. Compared to store-bought mixes that can top 400 mg of sodium per tablespoon, this DIY version clocks in under 100 mg, saving roughly 75 percent of the salt. You know what? Once you taste how bright and balanced those smoky chilies, earthy cumin, and fresh oregano feel, you’ll never reach for a packet again.
H2 Why You’ll Love This Recipe
• Instant pantry hero: pantry staples you probably already own.
• Low-sodium but bold: about 75% less salt than standard packets.
• Ready in under five minutes: mix, jar, and you’re set.
• Ultra-versatile: perfect for chili, tacos, soups, roasted veggies, and even popcorn.
• DIY control: choose your heat—mild, medium, or “bring-the-fire.”
• No funky fillers: zero anti-caking agents or artificial flavors.
• Great for gift jars: tuck a ribbon around a Mason jar for easy hostess gifts.
• Earth-friendly: glass or reusable tins, less single-use plastic.
H2 Ingredients
• ¼ cup (32 g) chili powder (look for a single-origin ancho or New Mexico variety for depth)
• 2 tbsp (12 g) ground cumin (freshly toasted and ground, if you can)
• 2 tbsp (14 g) sweet paprika (for color and mild sweetness)
• 1 tbsp (8 g) smoked paprika (optional—adds a subtle campfire note)
• 1 tsp (3 g) cayenne pepper (trim for medium heat or boost to 2 tsp for a real kick)
• 1 tbsp (1 g) dried oregano (Mexican oregano if available)
• 1 tsp garlic powder (2.5 g)
• 1 tsp onion powder (2.8 g)
• ½ tsp sea salt (omit or swap kosher salt for even lower sodium)
• ½ tsp freshly cracked black pepper
(Tip: if your oregano is old and dull, replace it—fresh herbs make a surprising difference.)
H2 Directions
- Gather your tools. Use measuring spoons or, better yet, an Oxo Good Grips digital scale for accuracy—especially handy if you scale up later.
- Combine spices. In a medium bowl, dump in the chili powder, cumin, both paprikas, cayenne, oregano, garlic and onion powders, salt, and pepper.
- Whisk vigorously. Give it 30 seconds of magic—watch how the deep reds and browns swirl into a uniform hue.
- Jar it up. Transfer to a clean, airtight glass jar or spice tin; label with the date. (Pro tip: use a chalkboard sticker so you can update your batch.)
- Rest, then shake. Let the blend rest for 12–24 hours if you can—flavors marry better that way—but honestly, you can use it right away if the clock’s ticking.
H2 Servings & Timing
Yield: About ½ cup (12 tablespoons), enough for 12–15 servings of chili or similar dishes
Prep Time: 5 minutes active
Rest Time: 12–24 hours for full flavor (optional)
Total Time: 5 minutes hands-on, plus resting
H2 Variations
• Citrus zing: stir in 1 tsp lime zest for fish tacos or shrimp chili.
• Chipotle twist: swap smoked paprika for 1 tbsp chipotle chili powder.
• Sweet ‘n’ spicy: add 1 tsp light brown sugar for barbecue beans.
• Herb garden: mix in 1 tsp dried thyme and rosemary for a Mediterranean fusion.
• Ultra-mild: omit cayenne entirely and leave salt at ¼ tsp.
• High-heat: fold in ½ tsp ghost-pepper flakes (handle with caution!).
H2 Storage & Reheating
Store at room temp in a cool, dark cabinet for up to 6 months—though I usually polish mine off in a month or two. For longer life, pop small batches into the freezer (vacuum-seal or double-bag) for up to one year. No reheating needed: just shake and sprinkle directly into soups, stews, or rub on meat before grilling. Make-ahead tip: prep a big batch monthly so you’re always stocked.
H2 Notes
• Testing taught me that too much smoked paprika can drown out cumin’s warmth—stick to the recipe or drop to 2 tsp if you prefer an earthier tone.
• Freshly ground spices (like cumin seeds in a coffee grinder) sharpen the aroma.
• Labeling jars is half the battle—you’d be surprised how often I forget which mix is for chili and which is for homemade taco seasoning.
• For a silky texture, sift the final mix through a fine mesh strainer to catch any clumps.
H2 FAQs
Q: Can I double or triple this chili seasoning recipe?
A: Absolutely! Just scale each spice by the same ratio—using a kitchen scale makes it foolproof.
Q: How spicy is the mix as written?
A: It’s medium-heat: you’ll notice a gentle warmth that builds, not a blazing inferno.
Q: Is this blend gluten-free?
A: Yes, all ingredients are naturally gluten-free—just check individual brands if you’re ultra-sensitive.
Q: Can I leave out the salt completely?
A: You can; the mix still pops with flavor. Just add salt in your dish to taste.
Q: How do I adjust for less heat?
A: Reduce cayenne to ½ tsp or skip it entirely for a family-friendly version.
Q: What’s the difference between chili powder and chili flakes?
A: Chili powder is a fine blend of peppers and other spices; flakes are just dried pepper pieces—use flakes sparingly and grind them if you need powder.
Q: Can I add fresh herbs instead of dried oregano?
A: It’s not recommended—fresh herbs introduce water and could shorten shelf life. Dried oregano holds up best.
Q: How many calories are in one tablespoon?
A: Roughly 15–20 calories, mostly from ground spices—practically nothing in your daily budget.
H2 Conclusion
This homemade chili seasoning recipe brings bold, balanced flavor without loading you up on salt or additives. It’s quick, customizable, and downright addictive—your pantry’s new best friend. Give it a whirl, leave me a note on how you tweaked it, and don’t forget to explore my other DIY spice blends for tacos, barbecue rubs, and more. Enjoy!
Chili Seasoning Recipe
Ingredients
- 1/4 cup chili powder look for a single-origin ancho or New Mexico variety for depth
- 2 tbsp ground cumin freshly toasted and ground, if possible
- 2 tbsp sweet paprika for color and mild sweetness
- 1 tbsp smoked paprika optional—adds a subtle campfire note
- 1 tsp cayenne pepper trim for medium heat or boost to 2 tsp for a real kick
- 1 tbsp dried oregano Mexican oregano if available
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt omit or swap kosher salt for even lower sodium
- 1/2 tsp freshly cracked black pepper
Instructions
- Use measuring spoons or a digital scale for accuracy.
- In a medium bowl, mix all the spices together.
- Mix the spices well until uniform in color.
- Transfer the spice blend to a clean, airtight container and label with the date.
- Let the blend rest for 12–24 hours for best flavor results before using.
