Easy Homemade Chili Seasoning Recipe

This is, without a doubt, the best homemade chili seasoning you will ever make.

I remember my first real neighborhood potluck after we moved into our house. I signed up to bring a big pot of chili, thinking it was a surefire crowd pleaser. I used one of those little paper packets from the grocery store, and bless my heart, it was just so… one-note. It was fine, but it wasn’t memorable. I stood there watching folks politely spoon it into their bowls while absolutely raving over Sharon’s seven layer dip.

That night, I decided I was going to create a chili that people talked about for all the right reasons. I started playing with my own spice blends, pulling all the jars out of my pantry. I got close, but something was missing. The secret came from my friend Maria, whose grandmother made the most incredible Texas chili. She told me her abuela’s secret wasn’t just in the chiles, but a tiny pinch of unsweetened cocoa powder.

Cocoa powder? In chili? I was skeptical, but I trust a grandmother’s wisdom over just about anything. Y’all, it was a revelation. It didn’t make the chili taste like chocolate. It gave it this incredible, deep, savory richness and a beautiful dark color that made it look like it had been simmering for two days straight. It was the missing piece. Now, this chili seasoning is my go to, and my chili is always one of the first pots empty at the potluck.

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Why This Chili Seasoning Recipe Works

There’s a reason a good bowl of chili is a cornerstone of Southern and Texan cuisine. It’s comfort in a bowl, perfect for game day, a chilly evening, or feeding a crowd. For generations, the heart of any great chili has been its seasoning. While those store-bought packets are convenient, they often fall flat. They can be overly salty and full of fillers like cornstarch or preservatives you just don’t need.

Making your own chili seasoning from scratch puts you in complete control. You can adjust the heat, tweak the smokiness, and ensure every single ingredient is pure, fresh, and vibrant. This isn’t just about mixing spices. It’s about building layers of flavor that will bloom beautifully in the pot, creating a chili with real character and depth.

This particular recipe is a powerhouse because it balances classic chili flavors with a few special touches. We start with a base of rich ancho chili powder, which has a mild heat and a lovely smoky, fruity flavor. We build on that with earthy cumin and smoky paprika. But the real game changer, my little secret, is the unsweetened cocoa powder.

Now, don’t you worry. Your chili won’t taste like a candy bar. The cocoa powder works like magic in the background. It adds an incredible, savory depth and a gorgeous dark color to your final dish. It mellows the acidity of the tomatoes and rounds out the heat from the peppers, creating a complex and sophisticated flavor profile that tastes like it took all day to develop. It’s the one ingredient that takes this chili seasoning from good to absolutely unforgettable.

Ingredients for Chili Seasoning

The beauty of a homemade spice blend is its simplicity and the quality of the ingredients. You probably have most of these in your pantry right now. For this chili seasoning, we’re combining a few key players to create a symphony of flavor. Each one has a role to play, and when they come together, the result is truly special.

Here is exactly what you’ll need:

• 3 tbsp ancho chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 ½ tsp dried Mexican oregano
• 1 tsp unsweetened cocoa powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt
• ½ tsp coarsely ground black pepper
• ½ tsp cayenne pepper, or more to taste

The real star here, the ingredient that provides that signature twist, is the unsweetened cocoa powder. Be sure you are using 100% unsweetened cocoa, not hot cocoa mix which is full of sugar and dairy. The cocoa adds a subtle richness and depth that is simply divine.

A few notes on the other ingredients. Your choice of chili powder makes a big difference. I call for ancho chili powder specifically because it has a wonderful smoky, slightly sweet flavor with very mild heat. If you can’t find it, a high-quality standard chili powder will do, but the flavor will change slightly. Also, seek out Mexican oregano if you can. It has a more citrusy, earthy flavor than the more common Mediterranean oregano, and it complements the chiles perfectly.

Step-by-Step Instructions For Making Chili Seasoning

Whipping up this chili seasoning blend is as easy as can be. It takes about five minutes, and the payoff is enormous. Forget those little packets forever. Having a jar of this on hand means you’re always ready to make a truly spectacular pot of chili. Just follow these simple steps.

Step 1: Combine All Ingredients

First things first, gather all your measured spices. Find a small or medium sized bowl that gives you enough room to mix without making a mess. A little cloud of cayenne pepper is not what we’re going for today. Carefully measure out the ancho chili powder, ground cumin, smoked paprika, Mexican oregano, unsweetened cocoa powder, ground coriander, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper. Add them all right into the bowl.

Step 2: Whisk Thoroughly

Once all your ingredients are in the bowl, take a small whisk and mix everything together. I find a whisk works much better than a spoon because it helps break up any little clumps from the garlic powder or cocoa powder and aerates the mixture. Keep whisking until the color is completely uniform. You shouldn’t see any streaks of red paprika or dark cocoa. It should all be one consistent, rich, reddish-brown color. This ensures that every spoonful of seasoning has the perfect balance of flavors.

Step 3: How to Use Your Seasoning

Your beautiful homemade chili seasoning is now ready to use! As a general rule, I use about 4 to 5 tablespoons of this seasoning mix for a large pot of chili, which usually involves about 2 pounds of ground meat. A great technique is to “bloom” the spices. After you’ve browned your meat and cooked your onions, add the seasoning to the pot with a little bit of oil and stir it for about 30 seconds until it’s fragrant. This wakes up the spices and deepens their flavor before you add your liquids.

Step 4: Store for Later Use

This recipe makes a generous amount, so you’ll likely have some leftover. Store the remaining chili seasoning in a small, airtight container. A small glass jar with a tight-fitting lid is perfect. Keep it in a cool, dark place like your pantry or a spice cabinet. Light and heat are the enemies of fresh spices. Stored properly, your seasoning will stay fresh and potent for up to 6 months.

How To Use Your Chili Seasoning

The most obvious use for this incredible chili seasoning is, of course, in a big, comforting pot of chili. Whether you prefer ground beef, turkey, brisket, or a vegetarian version with beans and sweet potatoes, this seasoning will provide the perfect flavor foundation. It creates a rich, smoky, and complex base that tastes like it has been simmering on the stove all afternoon, even if you just have an hour to spare.

But don’t you dare stop there. This versatile blend is a secret weapon in the kitchen and can elevate so many other dishes. Think beyond the bowl of red. Here are some of my favorite ways to use this chili seasoning:

• As a Dry Rub: This seasoning makes a fantastic rub for meats. Pat it generously onto pork shoulder before slow roasting, rub it on chicken wings before baking or grilling, or season a flank steak before searing for the best fajitas of your life.
• For Roasted Vegetables: Toss sweet potato wedges, cauliflower florets, or even corn on the cob with a little olive oil and a tablespoon of this seasoning before roasting. It adds a smoky, savory kick that is absolutely irresistible.
• To Season Burgers or Meatloaf: Mix a tablespoon or two directly into your ground meat mixture for burgers or meatloaf. It adds so much more flavor than just salt and pepper and gives them a delicious, subtle smokiness.
• For Tacos and Nachos: Use this in place of a standard taco seasoning packet for your ground beef or chicken. It will give your tacos a much richer and more authentic flavor. It’s also fantastic sprinkled over a sheet pan of nachos before they go into the oven.

You can even get creative and sprinkle it on popcorn with a little melted butter or mix it into sour cream or Greek yogurt for a quick and zesty dip. Once you have a jar of this in your pantry, you’ll find yourself reaching for it all the time. It is a true kitchen workhorse.

How To Store & Reuse Chili Seasoning

One of the best parts about making a batch of this chili seasoning is that you’ll have plenty on hand for future meals. Proper storage is key to making sure it stays as fresh and flavorful as the day you made it. Spices get their wonderful aromas and tastes from volatile oils, and our job is to protect those oils from their enemies: light, heat, air, and moisture.

Your best friend for storing this chili seasoning is a small, airtight container. I prefer to use glass jars, like a small mason jar or an old spice jar that’s been thoroughly cleaned and dried. Glass is non-porous and won’t absorb any odors. Make sure the lid seals tightly to keep air out.

Once it’s sealed up, find a home for it in a cool, dark place. A pantry or a cabinet away from the stove is ideal. You want to avoid storing it right above your stovetop, as the heat and steam can degrade the quality of the spices over time. Stored this way, your chili seasoning will maintain its best flavor for about 6 months.

When it comes to reusing the seasoning, just give the jar a good shake before you measure it out, as some of the finer powders can settle at the bottom. The uses for leftovers are endless, just as we discussed before.

• Make Another Pot of Chili: This recipe makes enough for at least two large batches of chili, so you’re all set for your next chili night.
• Flavor Your Weeknight Meals: Use a spoonful to liven up roasted chicken, season ground meat for tacos, or sprinkle over potatoes before they go in the oven.
• Whip Up a Quick Dip: Mix a teaspoon into some sour cream or mayonnaise for a zesty dip for chips or veggie sticks.

Having this blend ready to go is such a time saver and makes it so easy to add a big punch of flavor to almost any savory dish. It’s a wonderful little bit of kitchen prep that pays off time and time again.

Substitutions & Variations For Chili Seasoning

A beautiful thing about making your own chili seasoning is that you can tailor it perfectly to your own taste. This recipe is a fantastic starting point, but feel free to think of it as a template. Whether you need to adjust for dietary reasons or you just want to experiment with different flavor profiles, this blend is wonderfully flexible.

Here are a few ideas for substitutions and fun variations to try:

• Adjust the Heat: My family prefers a medium heat, but you can easily dial it up or down. For a spicier blend, increase the cayenne pepper or add a half teaspoon of chipotle powder for a smoky heat. For the truly adventurous, a tiny pinch of habanero or ghost pepper powder will do the trick. For a completely mild version, simply omit the cayenne pepper altogether.
• Play with Different Chili Powders: Ancho chili powder is my favorite for its mild, smoky sweetness, but you can create amazing blends with other ground chiles. Try using guajillo powder for a brighter, tangier flavor, or pasilla powder for a rich, almost raisin-like taste. You can even use a combination.
• Add More Smoke: If you love a really smoky flavor, you can substitute the sweet smoked paprika with a hot smoked paprika for extra kick. You could also incorporate a teaspoon of chipotle powder, which is made from smoked and dried jalapeños.
• Introduce New Flavors: For a slightly different direction, consider adding a teaspoon of ground cinnamon or allspice. These “warming” spices are often used in Cincinnati-style chili and add a lovely, complex sweetness that pairs surprisingly well with the chiles.

This recipe is naturally gluten-free, dairy-free, and vegan, making it a great option for almost any dietary need. Just be sure to check the labels on your individual spices if you have severe allergies. Don’t be afraid to play around and make this chili seasoning recipe your own. That’s the joy of cooking from scratch.

5 FAQs About Chili Seasoning

Here are some straightforward answers to the most common questions I receive about this chili seasoning recipe.

What makes this the best homemade chili seasoning?

This chili seasoning recipe stands out for a few important reasons. First is the quality and combination of ingredients. We skip the fillers and anti-caking agents found in many store-bought packets and focus on pure, vibrant spices. The base of ancho chili powder provides a deep, slightly fruity smoke that is much more complex than generic “chili powder.” Paired with earthy cumin, smoked paprika, and bright Mexican oregano, it creates a wonderfully balanced foundation.

The second, and most important reason, is the secret ingredient: unsweetened cocoa powder. This is the twist that truly elevates the blend. It doesn’t make the chili taste like chocolate. Instead, it adds an incredible savory depth, a beautiful dark color, and a richness that mellows the heat and acidity. It makes your chili taste like it has been simmering low and slow for hours, developing flavor, even on a busy weeknight. This thoughtful combination creates a seasoning that is robust, complex, and far superior to anything you can buy in a packet.

How much chili seasoning should I use per pound of meat?

As a great starting point, I recommend using about 2 to 2.5 tablespoons of this chili seasoning for every pound of ground meat. My recipe makes about 8 tablespoons total, or half a cup, so it’s enough for at least two large pots of chili using about 2 pounds of meat each time. So for a standard recipe calling for 2 pounds of beef or turkey, you would use 4 to 5 tablespoons of the seasoning mix.

However, this is just a guideline. The final amount can depend on your personal preference for flavor intensity and what other ingredients are in your chili. If you’re using a lot of tomatoes or other liquids, you might want to add a little extra seasoning to make sure the flavor shines through. My best advice is to start with the recommended amount, let your chili simmer for a bit, and then taste it. You can always stir in another teaspoon or two near the end of cooking if you feel it needs a little more punch.

Can I make this chili seasoning spicier or milder?

Absolutely! That is the number one benefit of making your own spice blends. You have complete control. The heat in this recipe comes primarily from the cayenne pepper. To make a spicier chili seasoning, you can simply increase the amount of cayenne. Start by adding an extra half teaspoon, mix it in, and then you can decide if you want more. For a smoky heat, you could add chipotle chili powder as well. If you are a true heat seeker, a very tiny pinch of something much hotter, like habanero powder, will certainly do the job.

To make a milder version, you can reduce the cayenne pepper to just a pinch (about 1/8 teaspoon) or omit it completely. The ancho chili powder we use as the base is very mild, so without the cayenne, the seasoning will be full of flavor but have virtually no heat. This is a perfect option if you’re serving folks who are sensitive to spice or cooking for little ones. You can always have a bottle of hot sauce on the table for those who like it hot.

Why add cocoa powder to chili seasoning?

I know it sounds unusual at first, but adding unsweetened cocoa powder is a classic technique in many authentic Southwestern and Texan chili recipes. It has roots in traditional Mexican mole sauces, which often use chocolate to create a rich, complex, and savory flavor profile. The key is to use unsweetened cocoa powder, not hot chocolate mix, which is loaded with sugar.

The cocoa powder works its magic in the background. You won’t be able to pick it out and say, “This tastes like chocolate.” Instead, it adds a wonderful, hard-to-define depth and richness to the chili. It enhances the other savory flavors, helps to balance the acidity from tomatoes, and mellows the sharp edges of the chile heat. It also contributes to a beautiful, dark, and appetizing color in your final pot of chili. It’s a trick that makes your chili taste incredibly complex and well-developed.

Is it cheaper to make your own chili seasoning?

This is a great question. There is an initial upfront cost to buying individual bottles of all the spices if you don’t already have them in your pantry. However, when you break it down by cost per use, making your own chili seasoning is significantly cheaper than buying those single-use packets from the store. A single packet can cost anywhere from one to two dollars and makes one pot of chili.

A bottle of a spice like cumin or paprika might cost a few dollars, but it will last for dozens of batches of this seasoning and many other recipes. This one batch of my homemade chili seasoning makes enough for at least two, sometimes three, large pots of chili. Over time, the savings really add up. Beyond the cost savings, you’re also getting a much higher quality product without any fillers or preservatives, and you have the ability to customize it exactly how you like it. It’s a small investment that pays off in both flavor and value.

Try These Recipes Next

If you loved making this flavorful seasoning blend from scratch, I know you’ll enjoy exploring some of my other favorite recipes. Here are a few that are perfect for getting a delicious meal on the table for your family.

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