Homemade Chili Seasoning

Name: Homemade Chili Seasoning
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Ingredients: 6 oz dried ancho chiles (typically 12) ((See Note 1)); 2 tsp Mexican oregano (or Mediterranean oregano (See Note 2)); 2 tsp garlic powder; 2 tsp ground cumin; 1 tbsp Chimayo chili powder ((optional))

By Kevin

published Jul 20, 2021, updated Jun 01, 2023

5 from 8 votes

21 Comments

Leave Comment Print Recipe

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Homemade chili seasoning is easy to make and tastes MUCH better than store bought. Make this recipe your new go-to for the best Mexican chilli powder!

Mexican chilli powder in small bowl with colorful blue and green design/pattern

Did you know that the generic chili powder at the grocery store isn’t just one type of ground up chile? Typically, it’s made with a combination of chiles, plus oregano and a few other spices ground to a powder.

The problem is, you never how long ago the spices in the bottle were originally ground up. That’s before they were used to create the prepared seasoning blend.

Making homemade chili seasoning with freshly ground spices will always give you the best flavor.

Ingredient notes for homemade chili seasoning

For years, my recipe for Mexican chilli powder was set in stone. Then Don, a reader here, told me about New Mexican Chimayo powder. After researching a bit, I decided to add it to the ingredients for my chili spice blend.

Chimayo Powder

The bright red color of the ground spice is similar to that of ground cayenne, but the chiles themselves are very different. Cayenne pepper registers at 30,000 – 50,000 Scoville units (how the heat is measured for chiles). In comparison, Chimayo measures a measly 4,000-6,000 SHU Scoville units. So, it’s less spicy and not overwhelming like cayenne, but it has plenty of flavor.

The ingredient is fantastic and a great addition to the recipe, but including it in your seasoning is completely optional.

Toasted Ancho Chiles

Ancho chiles are the dried version of poblano peppers and they have a rich and smokey flavor. Dry toasting an already dried chile increases the flavor even more.

NOTE:
Allow the chile pods to cool before removing the stem and shaking out any seeds. The more seeds you leave inside the chile, the spicier your chili seasoning will be.

How to make Mexican chilli powder

Use a food processor, spice grinder or like I do, my Vitamix and pulverize those cooled chiles into a powder.

Add the Mexican oregano (regular oregano works fine too) and garlic and cumin powders. Pulse and that’s all there is to it.

2 photo collage: ground up spices in coffee grinder and several ground spices on white plate

Uses for Homemade Chili Seasoning

In addition to chili recipes like beanless chili con carne, 5 alarm chili and BBQ chicken chili, this go-to Mexican seasoning has other uses as well.

You can use it in any dish where you want a little Mexican kick, like chili mac and cheese casserole or baked jalapeno poppers.

Sprinkle some onto grilled cauliflower steaks, and use it in smoked pork and cheese enchiladas, or my favorite, grilled Monterey chicken.