Chili Seasoning Recipes - A Tasty Blend
of Spices and Hot or Mild Peppers

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.

What You'll Need: (makes about 7-8 tablespoons)

3 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

tbsp = tablespoon
tsp = teaspoon

Directions:

Break up the cinnamon stick into smallish pieces

Finely grind the cinnamon pieces along with the peppers, salt, peppercorns, cumin, fenugreek and fennel seeds

Once ground, add to a bowl

Finally, add the mustard, garlic and paprika powders to the bowl and combine thoroughly. (Also add the chili powder if you used that instead of whole peppers)

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)