Chili Mix

Introduction

This homemade chili spice blend replaces bottled packets and gives you control over heat level and ingredient quality. A single batch lasts for weeks and costs less than two store-bought envelopes while tasting noticeably fresher.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: Makes about ¼ cup (enough for 4–6 batches of chili)

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon dehydrated onion (minced or powdered)
• 2 teaspoons seasoning salt
• 2 teaspoons cumin powder
• 1-2 teaspoons ground red cayenne pepper or crushed/powdered ancho chilli pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon dehydrated garlic (minced or powdered)
• ½ teaspoon ground cinnamon

Instructions

1. Mix all ingredients and store in an airtight jar.
2. Use 1-3 tablespoons of Chili Mix per 1 lb of meat (to taste).

Variations

Smokier blend: Replace 1 tablespoon of chili powder with smoked paprika for deeper, campfire-like depth without changing heat level.

Milder version: Use only ½ teaspoon cayenne and skip the ancho entirely, then add an extra teaspoon of cumin powder to maintain complexity.

Coffee-forward chili: Add ½ teaspoon instant coffee powder to deepen the savory notes and add subtle bitterness that balances the spice.

Beef-focused seasoning: Increase dried oregano to 1½ teaspoons and add ½ teaspoon of ground fennel seed for a more herbaceous, Italian-leaning profile.

Extra garlic punch: Double the dehydrated garlic to 1 teaspoon for a recipe where you want garlic to be more prominent.

Tips for Success

Crush dried peppers yourself: If using whole ancho chillies, toast them lightly in a dry pan for 30 seconds, then grind in a spice grinder or with a mortar and pestle. This releases oils and deepens flavor compared to pre-ground versions.

Measure spices level, not heaping: These powders are light and fluffy; heaping spoonfuls will throw off the balance. Use a straight knife edge across the top of each spoon.

Start with 1 tablespoon per pound: The blend is potent, and different cuts and types of meat absorb seasoning differently. You can always add more, but you can’t remove it.

Store away from heat and light: Spices fade quickly when exposed to sunlight or stored above the stove. Keep your jar in a cool, dark cupboard for maximum shelf life.

Bloom the mix in fat first: When using the blend, fry it in the oil or rendered meat fat for 30 seconds before adding liquid. This wakes up the spices and distributes flavor more evenly.

Storage and Reheating

Store the dry blend in an airtight glass jar or spice container at room temperature in a cool, dark cupboard. It will hold full flavor for 4–6 months; after that, the spices begin to fade but remain usable for up to a year.

This is a dry spice blend, so there is no reheating needed. Simply measure out what you need each time you make chili.

FAQ

Can I adjust the heat level before mixing? Yes. If you prefer milder chili, reduce the cayenne and ancho to ½ teaspoon total before mixing. For extra heat, increase both to 2 teaspoons each.

What’s the difference between cayenne and ancho chilli powder? Cayenne is thin and sharp with pure heat; ancho adds mild, fruity warmth with less bite. Using both gives you heat and depth. You can use either one alone if that’s what you have on hand.

Do I need to brown the spices in oil, or can I sprinkle the dry mix straight into the pot? Blooming the spices in fat for 30 seconds intensifies flavor, but sprinkling dry works fine if you’re in a hurry. Just stir it in immediately so it doesn’t scorch.

How much of this blend should I use for a slow-cooker chili? Start with 3 tablespoons per 2 pounds of meat and 3 cups of liquid. Slow cooking mutes spice intensity, so you may need the full amount or slightly more. Taste and adjust before serving.