Almond Free Chili Powder Blend
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. This blend layers ancho chile powder with smoky and sweet paprika, toasted cumin, and a gentle heat from cayenne — the result is deep, complex, and way more interesting than anything sitting on a grocery store shelf. Store-bought chili powders can be a real wildcard when it comes to hidden additives or shared-facility allergen risks, so mixing your own gives you complete control over every ingredient that goes into the jar. The process couldn't be simpler: whisk everything together until the spices are fully combined and no individual streaks remain. A pinch of coriander and dried oregano round out the flavor in a way that feels almost restaurant-quality. Stored in an airtight container in a cool, dark spot, this blend stays fresh for up to six months — meaning you can batch it once and have bold, reliable flavor ready for chili, tacos, marinades, and beyond.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 3 tbsp ancho chile powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp ground coriander
- ¼ tsp fine salt
Instructions
- 1
Add the ancho chile powder, ground cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, cayenne pepper, ground coriander, and fine salt to a small bowl.
- 2
Whisk or stir until the spices are evenly combined and no streaks of individual spices remain.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!