Eggless Chili Powder Blend
Making your own spice blend at home is one of those small kitchen habits that quietly transforms everything you cook. This version layers ancho chile powder with ground cumin, two kinds of paprika, garlic powder, onion powder, oregano, cayenne, and coriander for a blend that's smoky, earthy, and just the right amount of spicy. Store-bought chili powders can be hit or miss — sometimes bland, sometimes loaded with fillers or anti-caking agents you didn't ask for — so mixing your own means you know exactly what's in the jar. It comes together in minutes with nothing more than a bowl and a whisk, and the result is genuinely better than most commercial options. Stir it into ground meat, dust it over roasted vegetables, or use it as a base for a big pot of chili. Stored in an airtight container away from heat and light, it stays fresh and fragrant for up to six months, so one quick batch keeps you covered for a long time.
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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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