Homemade chili seasoning is a bold spice blend made from dried chiles and warm spices, used to add deep, authentic flavor to chili, tacos, meats, beans, and stews.
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This homemade chili seasoning recipe uses whole dried chiles for fresher aroma and stronger flavor than store-bought blends, with an optional touch of sugar to balance heat and create a customizable, preservative-free seasoning.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Dried Chiles: These form the base of the seasoning, providing rich flavor and heat. Use dried New Mexico, Pasilla (chile negro), or Ancho chiles, stemmed, seeded, and torn into 1-inch pieces for easy grinding.If you're short on time, substitute with 3 to 4 tablespoons of store-bought chili powder, adjusting to taste. Want more spice? Add 1 tablespoon of chipotle powder for a smoky kick.
- Cumin: Adds a warm, earthy flavor.
- Oregano: Brings a fresh, herbal note that complements the other spices. Mexican oregano is ideal, but any variety works.
- Paprika: Enhances the seasoning's color and provides a mild sweetness or smokiness, depending on the type you use (sweet, smoked, or hot paprika).
- Granulated Garlic & Onion: These add a savory depth and aromatic base to the seasoning, tying all the flavors together.
- Cayenne Pepper: Controls the heat level, so adjust according to your spice tolerance.
- Sugar: Balances out the heat and acidity, rounding out the flavors for a well-balanced blend.
How to Make Homemade Chili Seasoning
Note: Full instructions are provided in the recipe card below.
- Grind chiles in batches until finely ground.
- Mix with paprika, granulated garlic, onion, cayenne, cumin, oregano, and sugar.
- Store in an airtight container in a cool, dark place for up to 6 months.
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.
Camila's Tips & Variations
- Chiles: Use a mix of mild and hot chiles to customize the heat level.
- Skip Toasting: If short on time, you can skip toasting the chiles, though toasting enhances their flavor.
- Smoky Flavor: Add smoked paprika for an extra layer of flavor.
- Flavor Boost: Add ¼ to ½ teaspoon of ground cinnamon or 2 teaspoons of cocoa powder for added depth.
- Versatile Use: Perfect for chili, rubs, barbecue sauce, or sprinkling over Mexican street corn.
Frequently Asked Questions
Can I use pre-ground spices instead of whole ones?
Yes, but freshly ground spices provide better flavor and aroma.
Can I skip the sugar?
Yes, but the sugar helps balance the heat and enhance the overall flavor.
How Much Chili Seasoning Should I Use Per Pound of Meat?
Use the full seasoning mix for 2 pounds of meat for a bold, flavorful dish. For 1 pound, start with half the mix and adjust to your taste-you can always add more if needed!
What types of chiles work best?
You can use a variety like ancho, guajillo, pasilla, New Mexican, or chipotle, depending on your flavor preference.
Love this Homemade Chili Seasoning recipe?
Make sure to check out our Chili Powder recipe, a versatile, well-balanced blend perfect for everyday cooking.
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Recipe
Homemade Chili Seasoning
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
- 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.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
