Homemade Chili Spice Blend

 A cozy, budget-friendly seasoning you can mix once and use through all seasons.

When the weather turns cold and soup season settles in, chili is usually the very first thing I think of. It’s warm, filling, and easy to adapt for everyone at the table. In my house, chili preferences vary—one child loves it spicy with plenty of heat, while another wants no beans at all. No matter how you make your chili—beef, chicken, with beans or without—this homemade chili spice blend works beautifully every time.

If you’re looking to stretch your grocery budget and cut back on store-bought packets, mixing your own spice blends is a wonderful place to start. Most prepackaged blends are made from simple pantry spices you likely already have on hand. Making your own not only saves money, but it also lets you control the flavor and skip unnecessary additives.

Once this blend is mixed, you’ll have everything ready in one jar—no need to pull out several spice bottles every time you want to make a pot of chili. It’s simple, cozy, and practical cooking at its best.

Ingredients

5 Tablespoons chili powder

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons garlic powder

1 ½ Tablespoons onion powder

1 Tablespoon oregano 

Optional Ingredients 

 

2 tsp. salt

1 tsp. pepper

Directions: 

 

Add all of the spices to a clean, dry jar with a tight-fitting lid. Using a slightly larger jar than needed makes mixing easier and helps keep the fine spice dust from escaping.

Secure the lid tightly and shake well until the spices are evenly combined.

Label the jar with the name and date, then store it in a cool, dry place with your other spices.

How to Use

When you’re ready to make chili—or any dish that needs a warm chili flavor—use 2½ tablespoons of this chili spice blend in place of a store-bought packet. Taste as you cook and adjust seasoning as needed.

Serving & Usage Suggestions

This homemade chili spice blend is perfect for more than just a pot of chili. Stir it into ground beef or turkey while browning for tacos, sprinkle it over roasted potatoes or sweet potatoes, or add a spoonful to soups, stews, or slow-cooker meals that need a little warmth and depth. I love keeping a jar in the pantry so chili night comes together faster, without pulling out half the spice rack. One batch makes several meals and keeps well for months when stored in a tightly sealed jar.

How to use:

Use 2½ tablespoons of this blend for a standard pot of chili, adjusting up or down depending on how bold you like the flavor.

Notes & Helpful Tips

Salt and pepper are intentionally left out of the base blend since many cooks prefer to season their dishes as they cook. If you’d rather have an all-in-one blend, feel free to add the optional salt and pepper.

This blend works well in beef chili, chicken chili, white chili, taco meat, soups, stews, and even roasted vegetables.

Homemade spice blends stay freshest when stored in airtight containers away from heat and light. For best flavor, use within 6–12 months.

Something to Keep in Mind

Your chili powder will vary in heat depending on the brand you use. If you prefer a milder blend, choose a mild chili powder. For extra heat, you can add a pinch of cayenne pepper or crushed red pepper flakes.

This homemade chili spice blend is proof that simple ingredients can create big flavor—and it’s one small step toward cozy, budget-friendly cooking all season long.