Chestnut 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 version layers ancho chile powder with ground cumin, two kinds of paprika, and a gentle hit of cayenne for a blend that's smoky, earthy, and just the right amount of bold. Store-bought chili powders can be a minefield of mystery fillers and shared-facility warnings, so mixing your own gives you complete control over every ingredient in the jar. The combination of garlic powder, onion powder, dried oregano, and ground coriander rounds out the heat with real depth, making this blend versatile enough for soups, rubs, tacos, and beyond. It comes together in minutes with nothing more than a bowl and a whisk, and stored in an airtight container it stays fresh for up to six months. Once you have a batch on hand, you'll wonder how you ever cooked without it.
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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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