High Fructose Corn Syrup Free Chili Powder Blend
Most store-bought chili powders are surprisingly sneaky — fillers, anti-caking agents, and sweeteners can creep into the blend, making label-reading a frustrating chore. When you mix your own from scratch, you know exactly what's in the jar. This blend layers ancho chile powder with ground cumin, two kinds of paprika, and a warm hit of coriander for a depth that pre-made versions rarely match. The smoked paprika brings a subtle, almost campfire-like richness, while the cayenne keeps things lively without going overboard. It comes together in minutes with a quick whisk, and a batch stores for up to six months in an airtight jar — so you're always stocked. Use it in chili, tacos, marinades, or anywhere you want bold, honest flavor without second-guessing the ingredient list.
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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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