Is there anything better than Mexican food made with fresh ingredients? Tacos, burritos, carne asada, and even classic chili? Well, like most flavorful foods from around the world, the key is in the foundation… and for out-of-this-world Mexican… your chili powder is critical!
Sure, you can buy store-made stuff… but what you’re getting is something McCormick whipped up in some factory in Sheboygan a year and a half ago. Sure, it works… but where’s the soul? Where’s that special ingredient that turns quality non-gluten, vegetarian, and even vegan cooking into an event for the whole family? Where, after all… is the love?
In this simple yet delicious recipe, I’ll show you how to make your own from-scratch smoky chili powder at home in just 30 minutes. And what you’re going to get is a fresh, sharp, and extraordinary ingredient you can use in almost anything that calls for that all-important wow-factor!
And the best part? You only need a few special ingredients, and most of them are likely already in your pantry. Aside from fresh, dried chilies and cumin, you can add garlic powder, onion powder, paprika, Italian seasoning, and even extra cumin if you like.
It’s a snap, and I’ll show you exactly how.
Uses and ideas:
- Bold Savory Flavor: Why make chili powder from scratch? You’ll get a fresh, smoky, and well-rounded seasoning blend that you can store for several months. It’s as versatile as you want it to be. For example, aside from the obvious tacos, enchiladas, tostadas, and chili, your fresh, from-scratch chili powder can kick up just about anything, from vegan cooking to a full-on chili cook-off.
- A Versatile Seasoning: Some examples include adding a spicy kick to a Tex-Mex Enchilada soup, Air Fryer Stuffed Peppers, brightening up your veggie stir-fry with a little zip, and adding some pep in your Tofu scramble!
- Easy and Economical: You only need a few special ingredients, and most of them are likely already in your pantry. Aside from fresh, dried chilies and cumin, you can add garlic powder, onion powder, paprika, Italian seasoning, and even extra cumin if you like.
Tips and Tricks for Making Mamma’s from-scratch kicked-up Chili Powder
- Don't Overthink It! This recipe is quite simple. Measure out the ingredients, heat the chilies and cumin, and blend in a blender to a fine powder. That's it!
- Adjust the Heat: If you want your seasoning to be spicier with an extra kick, keep the seeds from the chilies.
- Gloves for seed removal: When you break up the chilies, use gloves. The oils from the chilies will coat your fingers. It takes a few hand washes to remove the smell. Don't touch your eyes until you wash your hands.
- Store in an Airtight Container: After you've made the Chili seasoning, use a funnel to transfer it into a container with an airtight lid. This keeps moisture from getting to the seasoning, which could cause it to get clumpy.
- Another Storage Tip: You can add small silica gel packets to your spice jars to keep them fresher for even longer.
- Keep it: Voila, Fresh, smoky chili powder that you and your family will love. Store in a sealed food container and enjoy within 2-3 months. After that… if you have any left, you may want to make another fresh batch!
How to Use Mamma’s from-scratch kicked-up Chili Powder
Use this spice blend in any recipe that calls for Chili seasoning! It's perfectly balanced to be used just like store-bought versions like Tex-Mex, Chili, or the original Two Alarm Chili blend. The seasoning can be used in any recipe that calls for some spice.
It's also an excellent addition to my 4 Ingredient Potato Soup, Amish Potato Salad, or Air Fryer Brussel Sprouts. Any dish that could use some spice, you can add this seasoning.
More Delicious Spicy Recipes
- Honey Sriracha Brussel Sprouts
- Vegan Birria Tacos
- Cajun Deviled Eggs
- Spicy Stew
- Cranberry Jalapeno Dip
- Sweet Vegetarian Chili
- Spicy Dragon Sauce
Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest and Facebook, too!
Making Mamma’s from-scratch kicked-up Chili Powder Seasoning
Ingredients
- 1 Tablespoon Smoked Paprika
- 1 Tablespoons Onion Powder
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons Cumin Seeds, whole
- 2 California chilies, dried
- 2 Ancho chilies, dried
- 2 Cascabel chilies, dried
Instructions
- Collect your spices and chilies you will use.
- In a large skillet, add cumin seeds and chilies. Remember to remove any stems and seeds from chilies while wearing gloves and break them into pieces.
- Once the chilies begin to sweat, transpose the contents of the pan into a blender along with the other spices.
- Blend to a fine powder; occasionally stopping to stir the chilies so the powder does not clump.
- Transfer to a air-tight container.
Notes
- Wear gloves, if you have them, while handling the chilis – and DON’T touch your eyes until you’ve thoroughly washed your hands several times.
- Dried chilis – 2 or three varieties, including California, Ancho, Cascabel, and Jalapenos, of course. I generally use three types, although two or four is also okay.
- The number of peppers varies depending on size. In this recipe, I used six large peppers, which yielded about a cup of powder.
- Make sure to shake the fry pan and stir.
- If you can cook the chilies outside, do so, or turn on the fan over your stove.
- Don’t cook too quickly – it may take a few minutes for the cumin seeds to begin toasting, but be patient. Too much heat, too quickly, will burn the peppers.
- De-seed the chilis over a paper towel or into the trash. Although a few seeds in your powder are okay, the seeds do tend to make the end product bitter and spicier.
