Red Meat Allergy Friendly Chili Powder Blend
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. This smoky, earthy mix layers ancho chile powder, cumin, two kinds of paprika, and a gentle hit of cayenne into something far more complex than anything sitting on a grocery store shelf. The beauty of a homemade blend like this is that you know exactly what went into it — no mystery fillers, no shared-facility concerns, just pure spice. For anyone navigating a red meat allergy, that kind of control matters, especially when chili powder shows up in so many recipes where the protein choice is still up for grabs. Stir it into turkey chili, chicken tacos, or roasted vegetables and you get all the bold, warming depth without any of the worry. It comes together in minutes and keeps for up to six months, so one quick batch means you're stocked for the whole season.
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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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