Macadamia Free Chili Powder Blend
Homemade spice blends are one of those small kitchen projects that pay off every single time you reach for them. This one layers ancho chile powder, smoked and sweet paprika, cumin, and a handful of supporting spices into a deeply aromatic, well-balanced blend that puts most store-bought versions to shame. The ancho brings a rich, slightly fruity heat while the smoked paprika adds that subtle campfire depth — together they create something genuinely craveable. Pre-packaged chili powders can be a hidden minefield when you're avoiding certain nuts, since spice blends are sometimes processed on shared equipment with all kinds of add-ins. Mixing your own means you know exactly what's in the jar and nothing else. A quick whisk, an airtight container, and you've got a pantry staple that keeps for up to six months and works beautifully on everything from tacos to roasted vegetables to a big pot of weekend chili.
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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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