Tulo

Chili Seasoning Recipe

A small glass jar of reddish-brown chili seasoning blend next to a wooden spoon of the spice mix and a simmering pot of chili in the background.
Photo by Vinícius Caricatte on Pexels

Blending your own chili powder, cumin, paprika, garlic and onion powder lets you control the salt and heat level exactly, and it tastes fresher and more layered than a store packet since nothing has been sitting on a shelf for months.

Prep
5 min
Cook
35 min
Total
40 min
Servings
8

Ingredients

Servings8
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 2 teaspoons fine salt
  • 1 teaspoon black pepper, ground
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 2 pounds ground beef (80/20)
  • 1 medium yellow onion, diced
  • 2 cans (14.5 oz) diced tomatoes
  • 2 cans (15 oz) kidney beans, drained

Nutrition per serving

Calories
749
Protein
39g
Carbs
23g
Fat
56g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, coriander, cayenne, salt, black pepper, sugar and cornstarch, breaking up any clumps as you go.
  2. 2Transfer the blend to an airtight jar; this makes about 2/3 cup of seasoning, enough for one large pot of chili.
  3. 3To make chili, heat a large pot over medium-high heat and brown the ground beef with the diced onion, breaking the meat apart with a spoon, about 7-8 minutes.
  4. 4Drain excess fat if the mixture looks greasy, then stir in the full batch of chili seasoning until the meat is evenly coated.
  5. 5Add the diced tomatoes and beans, stir to combine, then bring to a simmer.
  6. 6Reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
  7. 7Taste and adjust salt or add extra cayenne before serving.

Tips & variations

  • For a smokier chili, swap up to half the smoked paprika for chipotle chili powder.
  • Cut the cayenne to a pinch for a mild, kid-friendly version, or double it for a noticeably spicier pot.
  • Add 1 teaspoon unsweetened cocoa powder to the dry mix for a rounder, slightly savory depth, a trick borrowed from mole.
  • This blend works on ground turkey or shredded chicken chili just as well as beef; use the same quantity per 2 pounds of meat.
  • Make a triple batch of just the dry seasoning and store it for the next three pots of chili.

Storage & reheating

Store the dry seasoning blend in an airtight jar in a cool, dark pantry for up to 6 months. Cooked chili keeps in the refrigerator for up to 4 days or in the freezer for up to 3 months; reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.

Tips from the Tulo kitchen

  • Toast the finished dry blend in a dry skillet over low heat for 60-90 seconds before using it, this wakes up the ground spices and makes the chili taste less flat.
  • If a jar of chili powder has been open for over a year, double the amount called for here since ground chiles lose potency fast.

FAQ

Can I use this instead of a store-bought chili seasoning packet?

Yes, one full batch (about 2/3 cup) is a direct substitute for a standard store packet and seasons roughly 2 pounds of meat.

Is this chili seasoning gluten-free?

Yes, as long as the chili powder and paprika used are plain ground spices with no anti-caking fillers containing wheat; cornstarch itself is naturally gluten-free.

How spicy is this blend?

As written it's medium heat from 1 teaspoon of cayenne; drop it to a pinch for mild or use up to 1 tablespoon for a noticeably hotter chili.

Can I leave out the cornstarch?

Yes, it only affects thickness. Without it, simmer the chili a bit longer or mash a few of the beans against the pot to thicken it naturally.

Can I make a bigger batch to store?

Yes, the dry mix scales easily; triple or quadruple the spice quantities and store in a sealed jar away from heat and light for up to 6 months.

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