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.
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.
Notes
If your oregano is old and dull, replace it with fresh herbs for a better flavor. Store the seasoning in a cool, dark place for up to 6 months or freeze for longer shelf life.
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