For the home chili maker, a homemade recipe for chili seasoning is the key to fabulous flavours! It's really easy to make and uses a tasty blend of complementary herbs and spices that will be far superior to any store-bought commercial blend. It also doubles up as an all-purpose general seasoning for your other meaty recipes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
4 tbsp chili powder (hot or mild)
2 tbsp cumin seeds
2 tbsp dried oregano
1 tbsp paprika powder
1 tbsp garlic powder
1 tbsp black peppercorns
4 tsp dried basil
2 tsp mustard powder
2 tsp onion powder
2-3 tsp salt (see note 2 below)
6 dried bay leaves
2 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your chili spice in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Dry toasting the peppercorns and cumin seeds for a few minutes before cooling and grinding is worth doing for superb flavours and aromas. Click here to read more on toasting and grinding ingredients. (Link opens in new window)
Note 2: You can use table salt for this recipe if that's what you have available. However, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour!
Ingredient Note: I use a few whole ingredients for this recipe as these add the best flavour. If you don't have whole then pre-ground powders can be used. All you need to do is reduce the quantites in the recipe by half. For example, 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.
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