Shellfish 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 version layers ancho chile powder with ground cumin, two kinds of paprika, and a whisper of cayenne for a blend that's smoky, earthy, and just the right amount of bold. Garlic powder, onion powder, dried oregano, and ground coriander round everything out so the flavor is complex without being overwhelming. Store-bought chili powders can be a gamble — some contain mystery fillers or are processed on shared lines with all kinds of other ingredients — so mixing your own means you know exactly what's in the jar. The whole process takes just a bowl and a whisk, and once it's done, you've got up to six months of deeply flavorful seasoning ready to go. Use it in chili, rubs, marinades, roasted vegetables, or anywhere you want a serious flavor upgrade without any guesswork.
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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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