Homemade Chili Powder Recipe (Easy + No Special Ingredients)
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Homemade chili powder is easy to make, and the freshness can't be beat, but not all blends are created equal. My family taste-tested a lot of blends in our kitchen, and this recipe came out on top. So that's why I'm calling it the BEST Homemade Chili Powder.
It’s rich, aromatic, and easy to make using affordable pantry spices—no specialty chiles needed.
Not all homemade chili powder recipes require dried chiles and extra steps. This version is made with simple pantry spices you likely already have—and it tastes fresher and more customizable than store-bought blends.
Why This Is the Best Chili Powder
I get it. People say that their recipe is the best all the time. I've done it myself. But in this case, we did a bunch of taste testing of homemade chili powders, and this blend was actually the best out of all of the ones we tested.
I've made chili powder for a long time, but I decided to experiment with a bunch of recipes so I could recommend the best one for my family and for you as well.
Our testing was quite a sight to see. We tested chili powder:
- straight
- on popcorn
- on salad
- on beef
- and on pasta.
There were little bowls of chili powder-tasting dishes all over the kitchen, so it was messy, but totally worth it. Because we now have a winner, and not only does it taste great, but it's inexpensive to make, and you likely have all the ingredients needed in your pantry.
Fun Fact
Chili powder is very similar to other seasoning blends, like taco seasoning and quesadilla seasoning, but these blends have obvious differences.
Chili powder is typically made of chilis, while taco seasoning and quesadilla seasoning often have chili powder as one of their ingredients. They are interchangeable to a point, but each has its special flavor.
Why Make Your Own Seasoning Blends
There are loads of reasons to make your own spice mixes.
- Save Money — It's a lot cheaper to make your own seasoning blends; you're basically paying “the other guy” to do the measuring and blending.
- Adaptable for Taste — You can play around with the ingredients to find a mixture that you like best.
- Adaptable for Special Diets — You can adapt to special diets easily. (Some spice mixes have gluten, dairy, or other ingredients in them that folks with those allergies need to avoid.
- Avoid Toxins — Many spice blends have chemical nasties in them (like silicon dioxide) to make them free-flowing. Personally, I'd rather break up a few lumps in my spices than eat silicon dioxide, thank you very much.
- Enjoyment — It's simply fun to experiment in the kitchen!
How to Use this Homemade Chili Powder
- Chili — Of course, use it in chili. Pretty clever, huh? Use about 1-2 tablespoons for each pound of meat or chicken.
- Sides — Sprinkle it on rice and beans, or even on veggies.
- Salads — Sprinkle on salads with a drizzle of olive oil and salt for a makeshift salad dressing.
- Eggs — Sprinkle on eggs.
- Pepper Substitute — As a substitute for pepper in a recipe. Just add a bit more chili powder than the amount of pepper that's called for.
- Desserts — Yes, it's true. Try some on chocolate ice cream, in brownies, on chocolate bark, etc.
- On Fruit — Sprinkling chili powder on fruit is really a thing. Try it and you'll see!
Recipe Notes
- I recommend toasting cumin seeds first and then adding the ground seeds to this recipe. This makes the recipe extra special!
- You can substitute ancho pepper for the paprika if you'd like. I love ancho peppers, but I made this recipe with paprika to keep the cost down since that's oh so important, especially these days.
Other Homemade Seasoning Blends
Here are some more homemade seasonings that I think you'll like as well.
- The “Best” Cinnamon Sugar – Made Healthier – we tested a bunch and we were surprised about the one that won!
- Mild Curry Powder – just enough heat, but you can turn it up or down as you like.
- Vegetable Broth Powder – makes everything taste better, including popcorn!
- Celery Salt
- Pumpkin Pie Spice
- Quesadilla Seasoning – great for so many more things than just quesadillas
Homemade Chili Powder Recipe (Easy Pantry Spice Blend)
Ingredients
- 2 tablespoons paprika
- 2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (omit or increase to taste)
Instructions
- Place all ingredients in a bowl.
- Blend thoroughly.
- Store in an airtight container in the refrigerator. Paprika is a pepper and should be refrigerated for maximum shelf life and potency.
Notes
- Use 1-2 tablespoons of chili powder per pound of meat, or to taste.
- Toasting the cumin seeds first before grinding will make this chili powder extra special!
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
The images in this post were updated in 2020. Following is one of the earlier images for your reference.
Do you make your own seasonings? Which ones?
Thank you so much for a great chile powder recipe. I don’t like the ready made chile powder, it tastes sour to me. Your recipe is wonderful though. It tastes like I think, chile powder should taste. I followed your recipe but used half smoked paprika and half Hungarian paprika. I was out of the cayenne so I substituted chipotle powder. Thank you again!
Instead of cayenne pepper, I use Peppers I have grown. Which are smaller and rounder than cayenne peppers are and they are called Habanero Peppers, which I grow, then when they turn Orange I pick them, dehydrate them and then crush and run through a spice mill to turn them to dust. And I use almost the same Ingredient list, but when it comes to the Pepper, I put in 2 TBSP
Hi Adrienne, I am going to my kitchen right now to make this. So happy to have stumbled onto your website. I’m with Kara about store bought chili powder tasting bad. To me it tastes bitter. Have to laugh at the word nazis, used to be one so I am entitled. Besides, you use the old reliable,cayenne. I’m lucky to live in California and have access to all the Mexican herbs and spices in our local market. I’ll make it as is and then maybe tinker with it just for fun.
Hi Adrienne, I made your chili powder tonight and it was fantastic. I used it as part of a recipe for spiced roasted brussels sprouts and they were perfect. I have been looking for a chili powder for years that did not taste dry and burnt (weird I know, but that is what commercial powders taste like to me) and your recipe will now be my go-to. I read some of the comments and I have to say that whatever you call it and however you use it, this spice is super good. Thanks for sharing the recipe and all the best to you.
So glad you enjoyed it and thanks for the encouraging comment! 🙂
I make chili using this recipe for the chili powder and love it.
Since I like to tinker, I add a little bit of fennel seeds, a dash of white pepper.
The next time I make it, I’m going to try anise instead of fennel and perhaps smoked paprika in place of paprika.
Sorry you have to read the unnecessary negative comments. Thanks for the recipe!
Thanks!
It’s OK – goes w/ the territory I guess. There have been many many worse. 🙁
Don’t use recipes much, but came across one that called for “chili powder” so wondered what that was. Once I looked up the ingredients (similar on many sites) I don’t understand why this is necessary. If you’re making a pot of chili con frijoles or carne, it usually includes a large amount of minced onion, garlic and a variety of peppers depending on taste and availability, usually jalapeno, serrano, habenero, cayenne etc. And of course you would add cumin. So the powders just seem unnecessary. And paprika? I thought that was Hungarian. Like for goulash. I can see where a few dried or smoked chile peppers might add to the flavor but otherwise am still unclear on the need for “chili powder” .
Hi Wini. Thanks for reading. I can only say that if you make chili without it, it doesn’t taste good. Paprika is a kind of pepper. Paprika is originally from Mexico despite the fact that it’s typically associated with goulash. Hope that helps.
Paprika is a very mild pepper. It generally adds coloring to the the pot to obtain that red coloring we associate with Mexican foods and chili.
Seriously? Your recipe for “The Best Basic Chili Powder” has no chiles in it? Serioiusly? Call it Southwest Seasoning or Albuquerque Stardust or whatever you want, but not “The Best Basic Chili Powder”.
Hi Steve. Sorry this upsets you. I mentioned in the post that this was at attempt to give a chili powder flavor without having to buy chilis which are more difficult to come by typically. Perhaps you didn’t read that explanation. Thanks.
Ancho chile powder is so widely available these days you could say it’s ubiquitous. Supermarkets, food specialty stores, Latino food stores, on line … chiles are everywhere and ancho chile powder has become, according to many people, a pantry essential just as certainly as are the other ingredients in this recipe. As I said, call it Southwest Seasoning, but not chile powder and certainly not “The Best”. For a delicious chile powder, cut the paprika back to a teaspoon or two (try using smoked paprika instead of sweet) and add 2-3 TBS of ground ancho chile.
So would you say that this is a recent development? This recipe was published back in 2013.
I personally was not a spice connoisseur at the time, and I am not one now. I will say that while Ancho is maybe more popular now, there are several popular spice resources online where it is not available. One is Frontier. You have to buy the Anchos whole. Then there is Bulk Herb Store (not as popular as the others). No anchos at all. Monterey Spice is a 3rd. So I will stand by what I said that Ancho isn’t as readily available (though you are right that it is becoming more popular) and that was the point of my post. To make a DIY “chili” powder recipe that almost anyone could easily do. I love anchos and wouldn’t want anyone to miss out on their lovely flavor but I have made chili with this recipe numerous times and gotten compliments on the flavor.
Thanks again and I hope that further clarifies.
I LOVE your recipes! I am allergic to milk, wheat/gluten and CORN, the worst. Finding your website online has saved me from boring suppers and brought back the SPICE in life! I agree that Frontera is hands down the best ORGANIC bulk spices! I made your chili powder recipe above and found I added ground chipotle peppers from sister company Simply Organic each time I used the first batch. The second batch, I just added ground chipotle peppers…Which can be found at Whole Foods to try out. I also added anchor Chile powder my local Health Food Store carries, Organic, and found I liked your recipe best as it is most versatile…So my last batch (4cups worth) is your basic recipe with the ground chipotle peppers next to it in spice cabinet!
As you clearly stated, it’s the Best Basic Recipe! You show us how to combine ingredients, tell us how to tweeking them by using family as ‘helpers’ and let us modify as we choose!
Thank you for the bulk reference… I asked my local Health Food Store about them…And that is where they order and then divide their spices! I was so happy, I placed a huge order that day and haven’t looked back!
As a cautionary note: SMOKED PAPRIKA MAY CONTAIN A CORN DERIVATIVE. I haven’t found an organic one that doesn’t, so I add ground chipotle for depth. Keeping it ORGANIC ONLY, ONE INGREDIENT is the best way to avoid allergies…AND YOUR RECIPES ARE HARDCORE AWESOME FANTASTIC ?
You are so kind! Wow. Made my day! I’ve spent loads of time today w/ a sick kid and cleaning up broken links on my site. Kind of boring! Thank you! And great tip on the Smoked Paprika. I had no idea. What is in it?
Some smoked paprika contains “natural wood flavors” which are made using corn byproducts. Other non organic smoked paprika contains irradiated chiles that are grown with heavy use of pesticides that remain in the foods. Organic Smoked Paprika can be purchased through Simply Organic brand or a store that carries it. It is made with Organic chillies smoked over oak wood for 15 days and then ground into powder.
Thanks. I have only bought organic spices for several years not. Thanks for sharing!
Sorry, my computer has a bad habit of leaving off the first part of the first words: I MEANT: Allergychick! (not ick!)
ick:
Mountain Rose Herbs sells several versions of Paprika. I reached out to them and here is the response:
FROM MRH:
“All of our Paprika, including our Smoked Paprika, does not contain any corn, or corn derivatives. In fact, we do not have any corn based products, unless you consider our alcohol-based extracts, which are made of Organic Corn-derived alcohol. However, our dried spices do not have any contact with this.
Our Smoked Paprika is 100% roasted bell peppers, finely ground.”
They sell almost all organic, and their paprika is organic.
I don’t know why, but I am compelled to get in on this debate, even though it started years ago. I am a chef. I trained in France and have been at executive level for 15 years. I peruse food blogs and cookbooks as a way to relax, and just see what’s trending and what people are in to at any given time. Yes, this recipe is called Chilli Powder, but really, who cares what it’s called or what people will use it for. There are many things that get my culinary hackles up, but this isn’t one of them. I think anything that inspires home cooks to explore their passion for food and cooking is wonderful, and unless it’s going to be served in a Michelin starred restaurant there’s really no reason to be so pedantic. Unlike baking, which is an exact science and relies on precision of ingredients, what’s called “hot food” in the trade is so much more forgiving and allows unlimited room for creative expression. In saying that, there are lots of ways to ruin things! I am very “old school” in my food beliefs and approach- I love the classics, don’t take shortcuts, don’t use packets, don’t like abbreviated versions of classic recipes and am skeptical of fusion, a fad I’m not a fan of, but whether or not people will use this simple seasoning mixture to actually make chili, or just make various things they cook taste better, who cares? Seasoning is something many people struggle with, so in my opinion I think encouraging homemade mixtures is a great way to learn to taste things, to hone your palate. I think the majority audience here will happily use this recipe as a chili base and all-purpose seasoning that’s “cheap and cheerful” as they say here in New Zealand, where by the way, there are no fresh chillies other than Thai bird occasionally, and no dried chillies other than standard red chilli flakes. Ancho chillies are certainly not ubiquitous here, and in fact, most people here have no idea what “real” chilli even is! It’s something that as an American I’m questioned about constantly. Dried chillies must be ordered from specialised online shops that charge a small fortune. Personally, I grow many things that don’t exist here, including chillies, and my own chilli recipe an authentic one that uses two varieties of chillies, but I certainly see the appeal of a recipe that can be assembled from basic pantry ingredients cheaply and easily. I have to laugh though, at the comment that there is no chilli in this chilli powder recipe. To clarify, cayenne peppers ARE chillies. They are related to the capsicum family, but are a bona fide hot chilli. For people who don’t know a lot about chillies and would never look for ancho or pasilla, or mulato, or guajillo chillies, etc, this recipe is a fine jumping off point. Adrienne, kudos to you on your approach of DIY. I am a fan 🙂
Thanks so much, Julie. Please do chime in anytime even if you disagree with me :). Thanks for educating us and I’m glad that those in NZ can use this if they so choose!
Thank you for this easy recipe! I used it as part of a “Tex-mex” spice blend for a casserole which I took to a party, and went home with an empty casserole dish–got lots of compliments.
Fabulous! I’m SO glad to hear it! If you have time I would love to know the casserole recipe – I’m at adrienne {at} wholenewmom {dot} com. Much appreciated!
First of all, the recipe DOES include cayenne pepper (which IS a type of chile pepper), so it DOES include chile peppers.
Secondly, it’s “chili powder,” not “powdered chili.” Word placement matters; it can turn a noun into an adjective. Thus, while “chili powder” COULD refer to a powder that contains chilis, that is not a requirement; it could just as well refer to a powder intended to be USED in CHILI, much as GUN POWDER is meant to be used in GUNS (yet no guns were ground up in the making of gun powder).
Thirdly, “best” is understood by most reasoning people to be a subjective term when it is not accompanied by defined qualifiers. When it comes to food recipes, it is almost always subjective. The author even alludes to this by putting quotation marks around the word in the title.
This recipe’s list of ingredients is very similar to that found in mixes marketed as “chili powder” on store shelves nationwide. As clearly stated in the article, this powder was intended to be used in place of those very chili powders. Furthermore, while many use powdered ancho chilies, there is absolutely nothing *wrong* with using some other type of chile (such as cayenne) in the mix. Both are CHILES (“chilis,” in gringo-ese), so this recipe is accurately termed, however you look at it.
Reading comprehension is a skill.
Good manners are appreciated — others are not.
Agree with you 100%. I am just surprised at how many people get angry over a chili powder recipe?
Oops, ignore the question mark?
So dramatic and unnecessary complains, I recently started exploring into other seasonings , I stumbled with this tried it and thought it was perfect ! There’s no reason for such negativity .
This recipe saved dinner tonight! I needed chili powder and was all out with dinner already cooking on the stove. Thankfully I had everything I needed for this recipe and the dish tasted even better than usual!
So thankful! Thanks for taking the time to come back and share! I used some just the other day to make a quick chicken lunch for a friend in need. Shredded chicken with this in the Instant Pot and some butter on top. YUM~
Thank you! My young husband had a heart attack recently and now we are re-inventing the diet in the house by finding low, fat and low, sodium versions online. He is a very picky eater and I’m hoping recreating his usual diet with healthier versions will help him adjust and be more compliant! I’ll let you know how it goes afterwards ?
Hi there and welcome! I am so sorry about your husband. I have read some very interesting things about the causes of heart attacks – I can’t medically advise, of course, but there are places to find information about this on the internet. I hope to see you around again!
Thank you!
And yes, it’s hard to keep a whole food kitchen from getting messy…just ask my brother ;-D
I would also rather have a few lumps than silicon dioxide in my chili powder, that’s how I found you, I GOOGLE searched chili powder without silicon dioxide. I look forward to reading your other spice blends.
Thanks again! Much appreciation 🙂
You are so welcome and welcome here! Try the Chaat Masala! 🙂
I most definitely will and I’ll be consenting after I do.
Any Italian seasoning recipes?
Or Cajun seasoning like a Frontier’s (sans paprika)?
Many thanks
Not consenting* commenting ?
I haven’t done those yet but I did have a Cajun seasoning awhile ago. Will work on these – thanks for the recommendations!