Emulsifier Free Chili Powder Blend
Most store-bought chili powders sneak in anti-caking agents and flow additives that have no business being in your spice rack — this homemade blend skips all of that entirely. Every ingredient here is a pure, single-origin spice or dried herb, so what you see on the list is exactly what ends up in your food. The combination of ancho chile powder, smoked paprika, and cumin creates a deep, earthy backbone with just enough heat from the cayenne to keep things interesting. A whisper of dried oregano and ground coriander rounds it all out into something that tastes far more complex than the sum of its parts. 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 jar. Stir it into soups, rub it onto proteins, or use it anywhere a recipe calls for chili powder — you'll never want to go back to the packet version.
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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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