With the unique taste of fenugreek, this is definitely one of my most often used chili seasoning recipes! For the peppers I tend to use birds eye which are hot but not too much. You could use a really fiery or milder variety depending on what you enjoy. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
5 tbsp dried peppers (I used birds eye peppers)
OR 3-4 tbsp chili powder
2 tbsp cumin seeds
1 tbsp smoked paprika powder (or regular paprika)
1 tbsp black peppercorns
4 tsp fenugreek seeds
2 tsp garlic powder
2 tsp mustard powder
1 tsp fennel seeds
2 inch piece cinnamon
2 tsp salt (See note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making up a new supply.
Note: For extra flavour, you could dry toast the peppers, peppercorns, cumin, fenugreek and fennel seeds before cooling and grinding. See the grinding page for detailed info on this. (Link opens in new window)
Note 2: I recommend using a salt of good quality: sea/rock/kosher/flakes etc as these are a bit less processed than the usual table variety, therefore healthier and will add better flavour to your blends. If however, you only have regular available, just use that (as I sometimes do) and you'll still end up with a great tasting mix.
Ingredient Note: When making your chili seasoning recipes, I often use whole ingredients which I then grind. If you don't have all of them whole you can use pre-ground powders and reduce the quantities the recipe says by half. So for 2 tablespoons of cumin seeds you use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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Chili Seasoning With
A Chili Powder Made
Dry Rub Recipes - A