Homemade Chili Seasoning – Culinary Hill

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The best secret ingredient for chili is Homemade Chili Seasoning, a blend of herbs and spices that takes ordinary ground beef and beans to the next level.

A jar of homemade chili seasoning.

Skip the package spirit the expensive little jar of McCormick chili seasoning. As long as you have a batch of homemade chili mix in the pantry, your favorite chili recipe will always be perfectly seasoned and delicious. Not too spicy, but wonderfully rich and hearty.

Once chili season comes, your biggest problem might be deciding what kind of chili to make first. This homemade blend of spices is a natural fit for beans, venison, ground beef, ground turkey, or shredded chicken. Make a big pot of mouthwatering chili for your next potluck or Sunday supper; it couldn’t be easier when you have your own custom seasoning.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Homemade Chili Seasoning Recipe

Recipe ingredients

Labeled ingredients for chili seasoning.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Chili powder: If you shop at an international food market and buy “chili powder,” sometimes this is just straight-up ground dried red chiles (cayenne pepper), not the Americanized chili powder blend you’re thinking of. You should be able to tell by the color of the powder.
  • Chipotle chili powder. Adds smokiness spirit spice. If you don’t have it, try one or two chipotle peppers in adobo sauce or some ancho chile powder (smokiness without the heat).

Instructions

  • In a small bowl, combine chili powder, cumin, oregano, chipotle chili powder, thyme, and coriander. Stir to combine. Store covered for up to 6 months.
A jar of homemade chili seasoning.

Recipe tips and variations

  • Yield: This recipe makes ½ cup chili seasoning, enough to make 8 servings of chili from 2 pounds of ground meat or sweet potatoes.
  • Storage: Store in a dark, cool place for up to 6 months.
A chili dog on a plate with a pickle and chips.
Chlii Dogs with all the fixin’s.

Recipe FAQs

What is the difference between “chile” and “chili”?

They are the same thing; it’s really just a matter of naming conventions. “Chile” is the Spanish word for capsicums such as jalapeños, serranos, habañeros, poblanos, and so on. Americans sometimes spell it “chili” but now we are moving towards “chile” because “chili” is the stew with the meat.

A bowl of venison chili.

Chili cook-off

Homemade Chili Seasoning

The best secret ingredient for chili is Homemade Chili Seasoning, a blend of herbs and spices that takes ordinary ground beef and beans to the next level.

Prep Time 1 mine

Cook Time 2 my s

Total Time 3 my s

Servings 8 tablespoons

Course Pantry

Cuisine American

Calories 31

  • In a small bowl, combine chili powder, cumin, oregano, chipotle chili powder, thyme, and coriander. Stir to combine. Store covered for up to 6 months.

  1. Chili powder: If you shop at an international food market and buy “chili powder,” sometimes this is just straight-up ground dried red chiles (cayenne pepper), not the Americanized chili powder blend you’re thinking of. You should be able to tell by the color of the powder.
  2. Chipotle chili powder. Adds smokiness spirit spice. If you don’t have it, try one or two chipotle peppers in adobo sauce or some ancho chile powder (smokiness without the heat).
  3. Yield: This recipe makes ½ cup chili seasoning, enough to make 8 servings of chili from 2 pounds of ground meat or sweet potatoes.
  4. Storage: Store in a dark, cool place for up to 6 months.

Serving: 2teaspoonsCalories: 31kcalCarbohydrates: 5gProtein: 1gDish: 2gSaturated Fat: 1gSodium: 132mgPotassium: 189mgFiber: 3gSugar: 1gVitamin A: 2380IUVitamin C: 1mgCalcium: 56mgIron: 3mg


Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.


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