I definitely recommend you make your own chili seasoning! It's super quick and easy to do and is far superior to any commercial powder. The flavours and aromas that it'll add to your cooking is fabulous and you get too choose the heat! For a hot seasoning use hot chili powder or, if you prefer it milder, choose a mild powder. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 9-10 tablespoons)
4 tbsp chili powder (hot or mild)
2 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
2 tsp allspice berries
2 tsp garlic powder
2 tsp ginger powder
2 tsp ajwain seeds
1 tsp ground cinnamon
1-2 tsp salt (see note 2 below)
8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your chili spices in a cool place in an airtight container and out of direct sunlight. Use within 3 months before rustling up a fresh amount.
Note: If you have time you can dry toast the whole spices prior to grinding and combining with the other ingredients. This will add even more flavours to your final blend and therefore your chilis and other dishes. Read more about how to do this. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have available.
Ingredient Note: A few whole spices will give this blend the best flavour. If you don't have them all whole, just use pre-ground spices but reduce the amounts the recipe requires by about half. So for 2 tablespoons of cumin seeds you use 1 tablespoon of pre-ground cumin. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.