Chili Seasoning
Our homemade chili seasoning recipe is perfect for chili, tacos, and roasted veggies. Skip store-bought packets and try this blend using pantry spices!
John has been making this chili seasoning for years, and it’s the only one we use. Whether it’s beef chili, elk, wild boar, or even turkey chili if we have it on hand, this blend brings the perfect balance of flavors.
We like a bold, spiced-up flavor, so we use a little extra, but you can adjust it to your taste.
More Than Just Chili
This isn’t just a mix of chili powder and cumin. It has layers of flavor from garlic powder, onion powder, oregano, and a touch of white pepper.
It’s perfect for classic chili, three-bean chili, and even pinto beans, but we use it for way more than that.
It’s great in tacos, fajitas, sloppy joes, grilled meats, roasted vegetables, and even a batch of mac and cheese. You can even use a pinch in a michelada or to rim a cocktail glass.
The Secret Ingredient
John’s chili seasoning has one ingredient that sets it apart: white pepper. It adds a subtle heat that builds as the chili simmers, creating a smoother, more balanced spice without overpowering the dish.
For even more depth, try adding ancho chili powder for smokiness, a pinch of cocoa powder for richness, or brown sugar to balance the spices.
Chili Seasoning vs Taco Seasoning
Can you swap one for the other? Sort of. Both have chili powder and cumin, but taco seasoning tends to have more chili powder. Some have a bit more paprika and sometimes even a touch of sugar.
If you’re out of taco seasoning, this seasoning blend works in a pinch, but you might want to add a little extra heat.
How much chili seasoning should I use per pound of meat?
We recommend using 1 tablespoon of the spice blend per pound of meat to start. You can always add more if needed.
This recipe makes about 3 tablespoons total, so you’ll have some extra handy.
Is this seasoning spicy?
Not really. The heat level is mild, but you can add cayenne pepper or crushed red pepper flakes for extra spice. The white pepper gives a subtle heat that builds as the chili cooks.
How to Store Leftovers
Store any leftover seasoning in an airtight container in a cool, dry place.
If using freshly ground spices, it will stay at peak flavor for about six months. We go through it quickly, so we always keep a bigger batch ready to go.
More Seasoning Blends
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Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon white pepper
Instructions
- Add all the spices to a small bowl. Stir until evenly mixed.2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons salt2 teaspoons ground cumin2 teaspoons chili powder2 teaspoons oregano1 teaspoon paprika1 teaspoon white pepper
- Use about one tablespoon per pound of meat, or adjust to taste.
- Store any extra seasoning in an airtight container in a cool, dry place.
Notes
- This recipe makes approximately 3 tablespoons of chili seasoning. If you typically use 1 tablespoon per pound of meat, this batch is enough for about three pounds of meat.