The Ultimate Homemade Chili Seasoning Recipes

Hey there, chili lovers – nothing beats a warm bowl of chili on a chilly day, right? I’ve tried tons of store-bought mixes, but making your own seasoning at home lets you dial in the perfect spice level and flavor punch without any weird additives. It’s all about those simple pantry staples coming together for something way better than a packet. Plus, you can tweak it for whatever mood you’re in, whether that’s extra smoky or a mild vibe for the family. Over the years, I’ve found that experimenting with these blends turns cooking into a fun adventure, not a chore.

And if you want to save these chili seasoning recipes, the ReciMe app comes in – it’s like having a personal recipe buddy on your phone. With our app, you can save this chili seasoning recipe right from your browser or social feeds, organize it in your digital cookbook, and even generate a smart grocery list that sorts by aisle. It’s trusted by over 5 million users who swear by how it simplifies meal planning and helps cut down on food waste. ReciMe lets you share your customized versions with friends or discover new twists from the community. If you’re tired of scattered notes or forgotten recipes, give ReciMe a spin – it’s free to start, and you’ll wonder how you cooked without it.

Tips for Picking the Right Seasoning for Your Chili

Not every chili needs the same spice mix, and picking the right one can make your dish sing. Whether you’re cooking for a crowd or just yourself, here’s how to choose a blend from our list that fits your vibe. I learned this the hard way after making a too-spicy batch for my nephew – oops! These tips will help you nail it.

• Match the meat or veggies: Hearty beef chili loves smoky or earthy blends like Option 3 or 8 for that deep, cozy flavor. For lighter turkey or veggie chili, try a simpler mix like Option 5 to keep things fresh.
• Think about heat: If you’ve got kids or spice-averse folks, go for milder options like Option 7, where the fiery red spice is just a pinch. Love a kick? Option 1’s got more heat to play with.
• Check your ingredients: Got beans? A mix with cocoa or warm brown spice, like Option 4, adds richness. No beans? Stick with something bold like Option 2 to carry the dish.
• Mind dietary needs: Watching salt? Cut back on blends with lots of it, like Option 1, or adjust to taste. Smell the mix first – if it’s bold and fresh, you’re good to go!

Option 1

Ingredients (makes about 1/2 cup):

• 1/4 cup of the main spicy red powder
• 1 tablespoon of the smoky red spice
• 1 tablespoon of the earthy seed powder
• 2 teaspoons of dried onion bits
• 1 teaspoon of dried garlic bits
• 1 teaspoon of the fiery red spice
• 4 teaspoons of sea salt
• 2 teaspoons of ground black spice

Preparation Instructions:

• Grab a bowl and whisk all the spices together until they’re well mixed.
• Or, toss everything into a jar, seal it tight, and shake it up.
• Use about 2 tablespoons for a big pot of chili that feeds 6-8 folks.

Storage Tips: Pop it in an airtight container and keep it in a cool, dark spot. Keep it away from sunlight to hold onto the flavor, and check for clumping or a faded smell over time.

Variations: Cut out the fiery red spice if you want it milder. This blend’s great as a rub for meats or veggies, or try sprinkling it into fajitas, salads, or on grilled corn.

Option 2

Ingredients (makes enough for one pot):

• 1 tablespoon of the main spicy red powder
• 1 teaspoon of the earthy seed powder
• 1/4 teaspoon of the fiery red spice
• 1/4 teaspoon of dried garlic bits
• 1/2 teaspoon of dried onion bits
• 1 teaspoon of salt
• 1/4 teaspoon of ground black spice

Preparation Instructions:

• Stir all the ingredients together in a small bowl until blended.
• Add it to your browned meat in the pot, cook it for a minute to bring out the flavors, then keep going with your chili recipe.

Storage Tips: Store it in an airtight container away from heat or moisture – it’ll last up to 6 months.

Variations: Mix in some cocoa or dark chocolate for a richer vibe, or a pinch of brown sugar for a touch of sweet. Try a dash of cinnamon, red wine, or coffee for a twist. Ease up on the fiery red spice if your main powder’s already got some kick.

Option 3

Ingredients (makes 3 1/2 tablespoons):

• 2 tablespoons of the main spicy red powder
• 1 tablespoon of the earthy seed powder
• 1 teaspoon of dried green herb
• 1 teaspoon of the smoky red spice
• 1 teaspoon of fine sea salt
• 1/2 teaspoon of dried garlic bits
• 1/4 teaspoon of ground black spice

Preparation Instructions:

• Mix everything in a small bowl until it’s all combined.
• Use 3-4 tablespoons per pound of ground meat, adjusting for how spicy you like it.

Storage Tips: Keep it in an airtight container or a small mason jar in a cool, dry place – good for 6-8 months.

Variations: Double or triple the batch for more chili nights. Works great in chicken, beef, or turkey chili for different flavors.

Option 4

Ingredients (makes about 1/3 cup):

• A good amount of the main spicy red powder
• Some of the earthy seed powder
• A bit of the smoky red spice
• A pinch of dried garlic bits
• A pinch of dried onion bits
• A touch of cocoa powder
• A sprinkle of crushed red flakes
• A dash of the fiery red spice
• A hint of the warm brown spice

Preparation Instructions:

• Blend everything in a bowl or jar until it’s even.
• After cooking your meat and veggies, add this mix and toast it for 1-2 minutes to boost the flavor.

Storage Tips: Seal it in an airtight container – it’ll stay fresh as long as it’s kept dry and cool.

Variations: Skip the cocoa or warm brown spice for a simpler blend. It’s still plenty tasty without them.

Option 5

Ingredients:

• 1 tablespoon of the main spicy red powder
• 1 teaspoon of the earthy seed powder
• 1/4 teaspoon of the fiery red spice
• 1/4 teaspoon of dried garlic bits
• 1/2 teaspoon of dried onion bits
• 1 teaspoon of coarse salt
• 1/2 teaspoon of freshly ground black spice

Preparation Instructions:

• Measure out the spices and stir them well in a bowl.

Storage Tips: Store in an airtight container or jar, and make extra batches to keep it fresh.

Variations: Double or triple the amounts if you’re cooking a lot of chili.

Option 6

Ingredients (makes 5 tablespoons):

• 2 tablespoons of the main spicy red powder
• 1 tablespoon of the smoky red spice
• 2 teaspoons of the earthy seed powder
• 1 teaspoon of dried onion bits
• 1 teaspoon of dried green herb
• 1 teaspoon of salt
• 1/2 teaspoon of dried garlic bits
• 1/4 teaspoon of the fiery red spice
• 1/4 teaspoon of ground black spice

Preparation Instructions:

• Toss everything into a bowl or jar and mix or shake until it’s all blended.

Storage Tips: Keep it airtight in a cool, dark spot – it’ll hold up for about a year.

Variations: Play with different types of the smoky red spice or swap the earthy seed powder for a yellow spice. Tone down the fiery red spice for less heat.

Option 7

Ingredients (makes 4 1/4 tablespoons):

• 2 1/2 tablespoons of the main spicy red powder
• 1 1/4 tablespoons of the earthy seed powder
• 1 1/2 teaspoons of salt
• 1/2 teaspoon of dried garlic bits
• 1/2 teaspoon of dried onion bits
• 1/2 teaspoon of ground black spice
• 1/8 teaspoon of the fiery red spice

Preparation Instructions:

• Whisk all the ingredients in a bowl. Use it all for one pot or save some for other dishes.

Storage Tips: Store in an airtight jar in a cool, dry place – lasts about 6 months.

Variations: Use a milder red powder for extra warmth, or add dried green herb or smoky red spice. Skip the fiery red spice for a gentler flavor.

Option 8

Ingredients (makes 1/2 cup):

• 1/4 cup of the main spicy red powder
• 2 tablespoons of the earthy seed powder
• 2 tablespoons of dried green herb
• 1 tablespoon of the smoky spicy powder
• 1 tablespoon of another dried green herb
• 1 tablespoon of a fragrant seed powder

Preparation Instructions:

• Stir everything together in a bowl until mixed.

Storage Tips: Keep it airtight in a cool, dark spot – good for about 6 months.

Variations: Add dried garlic or onion bits, or some smoky red spice. Swap the smoky spicy powder for the fiery red spice if you want.

Option 9

Ingredients:

• Some of the main spicy red powder
• A bit of the earthy seed powder
• A pinch of dried green herb
• A dash of dried garlic bits
• A dash of dried onion bits
• A bit of smoky red spice
• Some salt
• A touch of ground black spice
• A hint of brown sugar

Preparation Instructions:

• Add everything to a mason jar and shake it up well.

Storage Tips: Store in a cool, dry place – it’ll last about 3 months.

Variations: Adjust the earthy seed powder or dried green herb, or skip the brown sugar. Add a pinch of the fiery red spice for more kick.

Option 10

Ingredients (makes 3/4 cup, 6 servings):

• 1/4 cup of flour
• 4 teaspoons of the main spicy red powder
• 1 tablespoon of crushed red flakes
• 1 tablespoon of dried minced onion
• 1 tablespoon of dried minced garlic
• 2 teaspoons of white sugar
• 2 teaspoons of the earthy seed powder
• 2 teaspoons of dried green flakes
• 2 teaspoons of salt
• 1 teaspoon of another dried green herb
• 1/4 teaspoon of ground black spice

Preparation Instructions:

• Mix all the ingredients in a bowl until they’re even.

Storage Tips: Keep it in an airtight container to stay fresh.

Variations: You could mess around with the dried herbs if you want a different vibe.

Common Chili Seasoning Mistakes to Avoid

Nobody wants a chili that’s bland or tastes like a salt lick. Here are a few slip-ups to dodge when using these seasoning blends, so your pot comes out perfect. Trust me, I’ve had my share of chili disasters – like the time I used expired spices and ended up with sad soup.

• Overdoing it: Don’t dump in the whole batch at once. Start with half the recommended amount, taste as you cook, and add more if needed.
• Using old spices: If your spices have been sitting in the cupboard forever, they might be weak. Sniff them – if they smell faint, replace them for better flavor.
• Skipping the toast: Some blends, like Option 2 or 4, suggest toasting the spices in the pot for a minute. Don’t skip this – it wakes up the flavors!
• Ignoring your chili powder’s heat: Not all main spicy red powders are the same. Some are hotter than others, so taste yours before adding extra fiery stuff like in Option 6 or 10.

Conclusion

There you have it – the ultimate homemade chili seasoning recipe to make your next pot of chili a total crowd-pleaser. Mixing up your own blend is quick, cheap, and lets you call the shots on flavor. Whether you lean toward a fiery kick or a mellow warmth, this recipe’s got you covered, and it’s way more satisfying than grabbing a store packet. I’ve had so much fun tweaking this mix over the years, and I bet you’ll find your perfect combo too. Save it on ReciMe, share a snap of your chili masterpiece, and see what other foodies are cooking up. Got a killer twist? Drop it in the app and inspire the crew – good food’s always better when shared!

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