Nitrate & Nitrite Free Chili Powder Blend
Most store-bought chili powder blends are a gamble — fillers, anti-caking agents, and preservatives can sneak in without much fanfare on the label. Making your own from scratch puts you in complete control of every single ingredient, and this blend is built entirely from pure ground spices with nothing hidden inside. Ancho chile powder brings a deep, earthy backbone, while smoked and sweet paprika layer in warmth and subtle sweetness that commercial blends rarely nail. Cumin, coriander, and oregano round things out with that classic chili-shop complexity, and a pinch of cayenne gives it just enough heat to keep things interesting. The whole thing comes together in minutes with a quick stir, and once it's sealed in a jar it stays potent and fresh for up to six months. Keep a batch on hand and you'll reach for it constantly — tacos, soups, rubs, roasted vegetables, you name 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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