Cashew Free Chili Powder Blend
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. This version layers ancho chile powder with ground cumin, two kinds of paprika, and a handful of supporting spices to build a blend that's smoky, earthy, and just the right amount of hot. Store-bought chili powders can be a gamble — some brands process their spices on shared equipment with tree nuts, making label-reading a frustrating chore. When you mix it yourself from individual spices like these, you know exactly what's going into the jar. The smoked and sweet paprika combo gives it real depth, while the cayenne and coriander add a subtle kick and brightness that keeps things interesting. A quick whisk, an airtight container, and you've got a pantry staple that stays fresh for up to six months and works beautifully in everything from soups to dry rubs.
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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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