Pecan Free Chili Powder Blend
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. This blend layers ancho chile powder, two kinds of paprika, cumin, and a handful of warming aromatics into something far more complex and satisfying than anything off a grocery store shelf. Store-bought chili powders can be a gamble — blended on shared equipment with all kinds of added ingredients — so mixing your own gives you full control over exactly what goes in. The smoked paprika adds a subtle depth, the cayenne brings just enough heat, and the coriander rounds everything out in a way that's hard to put your finger on but impossible to ignore. It comes together in minutes with nothing more than a bowl and a whisk, and stored in an airtight jar it stays fresh and fragrant for up to six months. Keep a jar on hand and you'll find yourself reaching for it in chili, tacos, roasted vegetables, and marinades on repeat.
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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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