Celery Free Chili Powder Blend
Making your own spice blend at home is one of those small kitchen habits that quietly transforms everything you cook. This smoky, earthy blend layers ancho chile powder, cumin, two kinds of paprika, and a gentle hit of cayenne into something far more complex than anything you'd grab off a grocery store shelf. Store-bought chili powders can be a hidden minefield for people avoiding certain vegetables and their derivatives, since fillers and anti-caking agents sometimes sneak in unexpected ingredients — mixing your own means you know exactly what's in the jar. The balance here is genuinely well-thought-out: smoked paprika brings depth, garlic and onion powder add savory backbone, and the coriander rounds out the heat with a subtle citrusy note. It comes together in minutes with nothing more than a bowl and a whisk, and a single batch keeps for up to six months in an airtight container. Use it in chili, tacos, roasted vegetables, or anywhere you want bold, confident flavor 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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