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If there's one recipe I've leaned on for years, it's this Homemade Chili Seasoning. Made with a simple blend of pantry spices, this chili seasoning transforms an ordinary pot of chili into something award-winning--without the excess sodium, preservatives, or mystery ingredients found in store-bought packets!
If you want a standout chili recipe, start with this spice blend. Several readers have even shared this blend has helped them win chili cook-offs. Yes, it's that good!
Why Make Your Own Chili Seasoning?
- Customizable. Adjust the salt, heat, and spice level to suit your family.
- Budget-friendly. Costs just pennies compared to store-bought packets.
- Cleaner ingredients. No preservatives or additives--just simple spices that deliver the ultimate flavor. Just like my taco seasoning and Cajun seasoning.
- Versatility. Perfect for chili, but also amazing on roasted potatoes, corn on the cob, or burgers.
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
With hundreds of 5-star reviews, this chili seasoning is already perfect in terms of flavor. That said, I have provided optional additions and modifications to make this blend work for you.
- Chili Powder: Classic chili powder is actually a mix of cumin, paprika, garlic powder, and ground chiles. Ancho chili powder (made from poblano peppers) will lend more flavor and heat to the seasoning. Either work in this recipe.
- Cumin: Adds a warm, earthy, and slightly bitter taste with hints of citrus, giving the chili spice blend depth.
- Cayenne Pepper: Adds a small kick of heat without overpowering the chili; adjust to taste.
- Garlic + Onion Powder: Both classic additions that rounds out this chili blend.
- Salt: I recommend kosher salt as it has less sodium content per teaspoon than iodized table salt; adjust as needed.
- Black Pepper: Adds a bit of subtle heat and earthy notes.
Optional Additions
- Dried Oregano: Add up to ½ teaspoon for a peppery, zesty flavor.
- Cocoa Powder: Use up to 1 tablespoon of plain cocoa powder for a rich, earthy undertone without tasting like chocolate.
- Smoked Paprika: Add 1-2 teaspoons for a smoky undertone.
- Masa Harina: To thicken and add a sweet, earthy corn flavor to the chili, mix 1-2 tablespoons of masa harina with ¼ cup of water. Stir into the chili during the last 5-10 minutes of cooking.
Kristen's Key Tip
For best flavor, use dried spices that are less than 6 months old. You'll be amazed at how much fresher your chili tastes with "fresh" dried spices.
How to Make & Store Chili Seasoning
Making homemade chili seasoning is as easy as mixing the dried spices together until combine. But I have a few tips you may find helpful.
- Combine. Measure out the individual ingredients and combine. I often just dump the ingredients into a mason jar and give everything a good shake to combine. Then I can store what I don't use right inside the jar.
- Use or Store. If you aren't planning to use the chili seasoning immediately, transfer it to an airtight jar or container (use a small funnel or paper towel funnel as shown in the video if needed) and store in the pantry or spice cabinet for up to 6 months.
How to Use Chili Seasoning
- Replace a Packet: As written, this chili seasoning recipe replaces a 1.25 ounce package of store-bought seasoning.
- Make Chili: Use 1 recipe per 2 pounds of meat. I find it is best the add chili seasoning along with the liquid of tomatoes and liquid to let the flavor develop.
- Beyond Chili: Chili seasoning is good for more than just chili! Stir into queso, hummus, or sour cream for a quick dip with incredible flavor or use to season chicken, pork, fish, or potatoes. The options are as endless as your imagination.
Make a Big Batch
If your family loves chili as much as mine, I STRONGLY encourage you to make a big batch so it is ready anytime.
- 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 your pantry for up to 6 months. Use 2 tablespoons per batch of chili or recipe calling for a 1.25-ounce packet of chili seasoning.
So there you have it, my famous chili seasoning. So easy, so versatile! Once you try this homemade chili seasoning, you'll never go back. xo-Kristen
Recipes Featuring Chili Seasoning
I have used this chili seasoning for decades to flavor endless dishes, but below are my favorite chili recipes starring this delicious chili spice blend.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Chili Seasoning
Video
Ingredients
- 1 tablespoon chili powder, see notes
- 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
- In a small bowl or jar, 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 pepper together until well distributed.
- Use immediately to replace 1 packet of chili seasoning, or store in an airtight container for up to 6 months in a cool, dark cabinet.
Equipment
- mason jar perfect for larger batch
Notes
- 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 pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 and updated in 2025. Below is the original photo for fun.
I made this yesterday and it was great. Had a little heat but not too much for us. Of course any heat that would have been over the top was mitigated by the sour cream and cheddar cheese we like on ours.
I was confused by your comment that the recipe was a a single batch of chili or a recipe calling for 2 pounds of meat. Most packets are for one pound of meat. Was the recipe for 1 or 2 pounds (a double batch) of chili?
Hi Cherie! I find that this is enough for 2 pounds of meat 🙂 I am thrilled to hear you enjoyed the blend.
mmm, kosher salt does NOT have less sodium if you measure salt by weight. If you use volume, like teaspoons, then it would have less sodium only because you get less salt, since kosher has larger crystal sizes.
That is correct. And this recipe uses teaspoons, which would mean less is needed 🙂
This was delicious and perfect! I did add the smoked paprika and oregano listed in the suggestions and about a tsp of salt. Excellent recipe, thanks!
Awesome recipe for Chili. I usually make chili only on the fall and winter but you gave me inspiration to make it today. Think I'm going to let it simmer overnight in my crock pot.
Thanks for sharing Robin! I love hearing you enjoy this seasoning.
Wonderful flavor. Thank you for sharing it with us.
Whenever we do chili for two…I use the smaller amount and add two tablespoons. Comes out great. She can’t handle super spicy. J dog spice. Thank you
Thank you for saving me money making your Chili seasonings. I make Chili often during cold weather. Also, thank you for all your great recipes. Big fan!
Do you have a instant pot Barley recipe? Happiness and Health to you and your family in the New Year.
You are so very welcome, Mary Lou! I am so happy to hear you enjoy my recipes. I have a recipe for Instant Pot Beef and Barley Soup. For plain barley, I would combine 1 cup of pearl barley with 2 cups of water or broth and cook on high pressure for 18 minutes with full pressure release.