Are you still buying those individual packets of chili seasoning?  Or do you know how long that bottle of chili powder has been sitting in your spice cabinet?  Don’t worry – we used to buy those packets and to be quite honest, I am sure that bottle of chili powder has been in our pantry for at least 2 years. Scary when you think about it….

Chili made with homemade chili powder and chili seasoning.
Chili made with homemade chili powder and chili seasoning.
Chili powder made in minutes from dried peppers from the garden.
Chili powder made in minutes from dried peppers from the garden.

We all know that you can’t beat the use of fresh ingredients in anything you cook.  But not many people think of making their own chili seasonings.  Fall is the perfect time to gather those last few peppers in your garden and make a spice that you can use throughout the fall and winter.  It is actually quite easy and takes less than 15 minutes.  You can even personalize it and make a couple of versions to adjust the heat level based on your target audience.

For this year’s chili cook off out at the farm, we have made our own chili powder and homemade chili seasoning that is way better than any store-bought version, and of course, much healthier.  After tasting it in a fresh batch of chili, it is guaranteed to be a crowd favorite!

*As always, use caution when handling peppers – wear gloves and process in a well ventilated area.

Chili Powder Recipe

Dried cayenne peppers add a nice kick to chili powder
Dried cayenne peppers add a nice kick to chili powder

Ingredients:
 9-12 dried peppers – stemmed and seeded

*This is where strict following recipe lovers get frustrated.  I don’t put specific peppers here because it will depend on what you have available in your geographical area.  Most standard recipes call for 3 ancho peppers (dried poblano peppers), 3 cascabel chiles – also known as the little bell, and 3 arbol chiles (or substitute cayenne peppers).  

We  use whatever we have in our garden that year but you can also buy a variety of dried chile peppers at a local or international market.  The key is to have a variety of peppers that produce a variety of flavors and heat. 

       Our mixture this year consists of these peppers from our garden that we dried:

3 hot banana peppers
3 mini belle peppers
2 super cayenne peppers
3 chinese lantern peppers
1 chipotle pepper

 

2 tablespoons of whole cumin seeds
2 tablespoons garlic powder
1 tablespoon oregano
1 teaspoon smoked paprika

Instructions:

1. Remove the stems of the peppers and most of the seeds.

Toast cumin seeds with the dried peppers for approximately 4-5 minutes.
Toast cumin seeds with the dried peppers for approximately 4-5 minutes.

2. Place all of the peppers and the cumin into a medium nonstick pan and place over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

3. Once cool, place the peppers and cumin into a small food processor or blender. Add the garlic powder, oregano, and paprika. Process until a fine powder is formed.

*Allow the powder to settle for at least a minute before removing your lid.

Store in an airtight container for up to 6 months. – makes approximately 3/4 cup.

Chili Seasoning Mix

Ingredients:

Add chili seasoning ingredients into a bowl and mix with a fork.
Add chili seasoning ingredients into a bowl and mix with a fork.

*Equals one packet of chili seasoning

1 tbsp flour
2 tbsp onion powder
1 1/2 tsp chili powder (recipe above)
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/2 tsp ground cumin

Instructions:

1. Place all ingredients in a bowl and mix with a fork

2. Store in an air tight container for up to 6 months. (yes, it’s that easy!)

Enjoy!

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim




Print

Chili Powder and Chili Seasoning Mix

Ingredients

Chili Powder Ingredients

  • 9-12 dried peppers - stemmed and seeded
  • 2 tablespoons of whole cumin seeds
  • 2 tablespoons garlic powder
  • 1 tablespoon oregano
  • 1 teaspoon smoked paprika

Chili Seasoning Mix Ingredients

  • *Equals one packet of chili seasoning
  • 1 tbsp flour
  • 2 tbsp onion powder
  • 1 1/2 tsp chili powder recipe above
  • 1 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin

Instructions

  1. Remove the stems of the peppers and most of the seeds.
  2. Place all of the peppers and the cumin into a medium nonstick pan and place over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
  3. Once cool, place the peppers and cumin into a small food processor or blender. Add the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing your lid.
  4. Store in an airtight container for up to 6 months. - makes approximately 3/4 cup.

For the Chili Powder

  1. Place all ingredients in a bowl and mix with a fork
  2. Store in an air tight container for up to 6 months. (yes, it's that easy!)

Recipe Notes

This is where strict following recipe lovers get frustrated. I don't put specific peppers here because it will depend on what you have available in your geographical area. Most standard recipes call for 3 ancho peppers (dried poblano peppers), 3 cascabel chiles - also known as the little bell, and 3 arbol chiles (or substitute cayenne peppers).
We use whatever we have in our garden that year but you can also buy a variety of dried chile peppers at a local or international market. The key is to have a variety of peppers that produce a variety of flavors and heat.
Recipe courtesy of Old World Garden Farms

One thought on “Chili Powder and Chili Seasoning Recipe – Make Your Own In Minutes

  • October 16, 2016 at 4:29 pm
    Permalink

    Great recipes! I so much enjoy your site and news letters since I first discovered you. I have a question about the chilies you included above. You mentioned that you used a Chipotle chili which is usually considered to be a smoked, dried jalapeno pepper. Is that what you were referring to and if so, do you smoke dry your own?

Comments are closed.

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