Chili Seasoning Recipe
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Skip the packet! This Chili Seasoning Recipe is smoky, savory, warmly spiced, and made with pantry spices you can mix together in just 5 minutes. Make a batch to keep on hand for chili, soups, beans, roasted vegetables, and more.
Use in my Beef and Bean Chili and Sweet Potato Chili.
Quick Look: Chili Seasoning Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About 1/2 cup (Enough for about 4 pots of chili)
- Method: Mix
- Flavor: Smoky, savory, warmly spiced, with adjustable heat
- Best For: Chili, soups, beans, roasted vegetables, and more
My Little Chili Seasoning Secret
I always like having a homemade seasoning blend ready in my pantry, and this chili seasoning is one I reach for whenever I’m making a pot of chili. The warm spices give the chili plenty of flavor, but a little cinnamon is what makes this blend special. You won’t think, “This tastes like cinnamon.” Instead, it adds a subtle warmth that brings all the spices together.
I love making my own fresh seasonings and condiments; nothing beats the flavor! Try my Blackened Seasoning, Italian Sausage Seasoning, and Dry Rub For Pork Ribs!
Made With Amore,
Table of Contents
Simple Ingredients
This homemade chili seasoning comes together with everyday pantry spices, with each ingredient adding its own layer of flavor and warmth.
- Chili Powder & Paprika: Use a standard American chili powder blend, not pure ground chile such as cayenne. Choose smoked paprika for deeper smoky flavor or sweet paprika for a milder, more classic blend.
- Cumin, Onion Powder & Garlic Powder: Ground cumin adds warm, earthy flavor, while onion powder and garlic powder build savory depth throughout the blend.
- Cayenne Pepper & Oregano: Cayenne pepper or crushed red pepper adds adjustable heat, while dried oregano brings an herbal note that rounds out the spices.
- Cinnamon: Optional, but my little trick for adding subtle warmth and complexity without making the seasoning taste sweet.
- Sea Salt & Black Pepper: Season the blend so it is ready to use in your favorite recipe.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Smoked Paprika: Use sweet paprika if you prefer a milder, more classic flavor. For another recipe that uses smoked paprika in a seasoning blend, try my Blackened Chicken.
- Cayenne Pepper: Reduce or omit it for a mild blend, or increase it for more heat. My Mexican Street Corn Dip is another recipe where cayenne adds adjustable heat.
- Crushed Red Pepper: Use crushed red pepper in place of cayenne pepper for a different type of heat.
- Cinnamon: Leave it out if you prefer, although I recommend trying it for the subtle warmth it adds.
How to Make Chili Seasoning
This homemade chili seasoning takes just a few minutes to mix and is ready to use right away. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add the chili powder, paprika, cumin, onion powder, garlic powder, cayenne, oregano, cinnamon (if using), sea salt, and black pepper to a small bowl.
- Whisk until the spices are completely combined and evenly distributed. Break apart any small clumps as you mix. Transfer to a clean, dry airtight jar or spice container. Store in a cool, dark pantry away from heat and moisture. When ready to use, start with 2 tablespoons seasoning per pot of chili, then taste and add more as needed.
Chili Seasoning FAQs
The heat depends on the chili powder you use and how much cayenne pepper or crushed red pepper you add. Reduce or omit the cayenne for a milder blend, or increase it if you prefer more heat.
Use a standard American chili powder blend, not pure ground chile. Pure ground chile is much more concentrated and can make the seasoning far too spicy.
As a general starting point, use about 2 tablespoons per large pot of chili, then taste toward the end of cooking and adjust. Remember that this blend already contains salt, so taste before adding additional salt to your recipe.
Store the seasoning in an airtight container in a cool, dry, dark place for up to 6 months for the best flavor. Ground spices gradually lose their aroma and potency over time.
Serving Suggestions
This homemade chili seasoning is a pantry staple for more than just chili. Use it in my Sweet Potato Chili and Beef and Bean Chili, or add it to roasted vegetables such as Roasted Zucchini and Squash, which make a great canvas for bold spices. You can also use it to add warm, savory chili flavor to recipes like a Grain Bowl with Roasted Veggies.
My Pro Tips
Recipe Tips
- Check your chili powder. Use a standard American chili powder blend, not pure ground chile such as cayenne, or the seasoning will be far too spicy.
- Smoked vs. sweet paprika: Smoked paprika gives chili a deeper, smoky flavor, while sweet paprika keeps the blend a little milder and more classic. I love both!
- Adjust the heat. Reduce or omit the cayenne for a mild, family-friendly blend, or increase it if you love spicy chili.
- Use fresh spices. If the spices in your pantry don’t smell like much when you open the jars, they won’t add much flavor to your chili either.
- Shake before measuring. Give the jar a good shake before measuring, since some of the finer spices can settle toward the bottom.
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Chili Seasoning Recipe
Ingredients
- ¼ cup chili powder
- 1 tablespoon paprika, smoked or sweet
- 1 tablespoon ground cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper or crushed red pepper, adjust to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon, optional
- 4 teaspoons fine sea salt
- 2 teaspoons freshly ground black pepper
Instructions
- Combine. Add the chili powder, paprika, cumin, onion powder, garlic powder, cayenne, oregano, cinnamon (if using), sea salt, and black pepper to a small bowl.
- Mix well. Whisk until the spices are completely combined and evenly distributed. Break apart any small clumps as you mix.
- Store. Transfer to a clean, dry airtight jar or spice container. Store in a cool, dark pantry away from heat and moisture.
- Use. Start with 2 tablespoons seasoning per pot of chili, then taste and add more as needed. The exact amount will depend on the size of your recipe and how boldly seasoned you like your chili.
Notes
- Use in my Beef and Bean Chili and Sweet Potato Chili.
- Check your chili powder. Use a standard American chili powder blend, not pure ground chile such as cayenne, or the seasoning will be far too spicy.
- Smoked vs. sweet paprika: Smoked paprika gives chili a deeper, smoky flavor, while sweet paprika keeps the blend a little milder and more classic. I love both!
- Adjust the heat. Reduce or omit the cayenne for a mild, family-friendly blend, or increase it if you love spicy chili.
- Use fresh spices. If the spices in your pantry don’t smell like much when you open the jars, they won’t add much flavor to your chili either.
- Shake before measuring. Give the jar a good shake before measuring, since some of the finer spices can settle toward the bottom.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
