Back to Back Issues Page
Make Your Own Chili Powder - Magical Spice Mixes #56
July 31, 2015

How to Make Your Own Chili Powder and
Add Fab Spicy Flavours to Your Home Cooking


31st July 2015 -- Issue #56

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Chili Powder

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Chili Powder Recipe

This homemade chili powder recipe is super versatile, easy-to-make and will add spicy yet subtle flavours to your home cooking.

Ingredients: (makes about 7-8 tbsp)

4 tbsp chili powder (hot or mild)
2 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika powder
2 tsp allspice berries
2 tsp sea salt
1 tsp whole cloves

tbsp = tablespoon
tsp = teaspoon


  • Grind the cumin, peppercorns, salt, allspice and cloves

  • Sieve into a bowl. Regrind any bits that didn't go through the sieve

  • Finally, stir in the chili, paprika, garlic and onion powders

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: Toasting the whole spices prior to grinding and combining will add even more flavour to your finished blend.

See further down the page for tips on toasting and grinding ingredients.

Click here for a large collection of my chili mixes.

Next Week - Menudo Spice Mix

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

Back to Back Issues Page