If there’s one recipe I’ve relied on for years, it’s this Homemade Chili Seasoning. A simple mix of pantry spices turns an ordinary pot of chili into something remarkable—without the extra sodium, preservatives, or unknown additives often found in store-bought packets.
Start with this spice blend if you want a standout chili. Many readers say it helped them win chili cook-offs—it’s that good.
Why Make Your Own Chili Seasoning?
- Customizable. You can adjust the salt, heat, and overall spice level to suit your family.
- Budget-friendly. It costs only pennies compared to individual store packets.
- Cleaner ingredients. No preservatives or additives—just straightforward spices that deliver great flavor.
- Versatile. While perfect for chili, this blend also seasons roasted potatoes, corn on the cob, burgers, and more.
5-Star Reader Review
I have made MANY different chili seasonings over the 18 yrs of making chili for my husband. This is far and away his favorite. He said the flavor was so good he didn’t want to “ruin” it with toppings. Thank you, this is going in my cookbook. –Larkin ⭐⭐⭐⭐⭐
Spices in Chili Seasoning
This mix has hundreds of five-star reviews for a reason. Below are the core spices and a few optional additions you can use to tweak the blend.
- Chili Powder: A typical mix of ground chiles, cumin, paprika, and garlic powder. Ancho chili powder adds deeper flavor; either works here.
- Cumin: Brings a warm, earthy depth with subtle citrus notes.
- Cayenne Pepper: Adds heat—use more or less depending on your tolerance.
- Garlic & Onion Powder: Classic flavor boosters that round out the blend.
- Salt: Kosher salt is recommended; adjust quantity to taste.
- Black Pepper: Adds mild heat and earthiness.
Optional Additions
- Dried Oregano: Up to ½ teaspoon for a peppery, herbal note.
- Cocoa Powder: Up to 1 tablespoon of unsweetened cocoa for a rich, savory depth without any chocolate flavor.
- Smoked Paprika: 1–2 teaspoons for a smoky undertone.
- Masa Harina: To thicken and add corn flavor, mix 1–2 tablespoons masa with ¼ cup water and stir into the chili during the last 5–10 minutes of cooking.
Kristen’s Key Tip
For the best flavor, use dried spices that are less than six months old. Fresh spices make a noticeable difference.
How to Make & Store Chili Seasoning
Making this seasoning is simply a matter of measuring and mixing. Here are a few tips to keep it easy and fresh.
- Combine. Measure the spices into a small bowl or jar and stir or shake until evenly distributed. I often mix directly in a mason jar and store the extra right inside it.
- Store. Transfer to an airtight container and keep in a cool, dark pantry or spice cabinet for up to six months.
How to Use Chili Seasoning
- Replace a packet: This recipe replaces a 1.25-ounce packet of commercial chili seasoning.
- Make chili: Use one batch of this seasoning for about 2 pounds of meat. Add the seasoning when you add tomatoes and liquid so the flavors can meld.
- Beyond chili: Stir into queso, sour cream, or hummus for a quick dip, or use on chicken, pork, fish, or vegetables.
Make a Big Batch
If your household eats chili often, make a larger batch so the blend is ready whenever you need it.
- ½ cup chili powder
- 2 ½ tablespoons cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 ½ tablespoons kosher salt
- 4 teaspoons black pepper
Store in an airtight jar in the pantry for up to six months. Use 2 tablespoons of the blend per batch of chili (equivalent to a 1.25-ounce packet).
There you have it—my favorite chili seasoning: simple, flexible, and flavorful. Once you try this homemade blend, you may never reach for store packets again. xo—Kristen
Recipes Featuring Chili Seasoning
I use this chili seasoning in many dishes. Below are some favorite chili recipes that showcase the blend.
- Instant Pot Chili
- Slow Cooker Chili
- Sweet Potato Black Bean Chili
- Lentil Chili
- Butternut Squash Chili
Did you make this recipe?
If you enjoyed this seasoning, please leave a comment and a five-star review at the bottom of the post. Thank you!
Homemade Chili Seasoning
Video
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon cayenne (optional) in a small bowl or jar. Mix until evenly distributed.
- Use immediately to replace one packet of chili seasoning, or store the blend in an airtight container in a cool, dark cabinet for up to six months.
Equipment
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mason jar perfect for larger batch
Notes
Nutrition facts are calculated for the entire recipe, equivalent to one 1.25-ounce packet of chili seasoning.
Age of spices: For best flavor, use dried spices less than six months old.
Sodium level: Reduce the salt if desired.
Amount to add to chili: Use one recipe (about 2 tablespoons) for a chili made with 2 pounds of beef or a recipe calling for a 1.25-ounce packet.
Large batch: To make the equivalent of about eight packets, mix the large-batch ingredients listed above and use 2 tablespoons of the prepared blend per batch of chili.
Nutrition information is automatically calculated and should be used as an approximation.
This post was originally published in 2017 and updated in 2025. Below is the original photo for fun.
