Brazil Nut Free Chili Powder Blend
Making your own spice blend at home is one of those small kitchen habits that pays off every single time you cook. This version layers ancho chile powder with ground cumin, two kinds of paprika, and a whisper of cayenne for a blend that's smoky, earthy, and just the right amount of bold. Store-bought chili powders can be a real wildcard — blended in facilities that handle all kinds of tree nuts, with little transparency on the label. Mixing it yourself means you know exactly what's in the jar and exactly what isn't. The whole process takes just a bowl and a whisk, and the result keeps for up to six months in an airtight container. Use it in chili, rubs, marinades, roasted vegetables, or anywhere you want deep, complex heat without any guesswork.
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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.
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