Chili seasoning mix saves both time and effort when making a chili. Adjust the mixture to your taste for the perfect warming bowl of chili exactly as you like it.
Chilli seasoning
Whether you call you call it chilli or chili I love to make a big pot of chilli for feeding a crowd or filling the freezer. And this chili seasoning make the process a breeze.
See also
- Pilau rice seasoning is great to have on hand for easy flavourful rice.
- Perfect for giving meats, fish and rice a robust, punchy kick, my Mediterranean seasoning is an aromatic blend of herbs and spices.
- All purpose seasoning mix is my remedy for any dish that just needs a bit more oomph
- All my seasoning recipes in one place – easy homemade seasoning blends
Although I cook for two most of the time chili is one of those dishes that is better for cooking in bulk, which suits me as I do like to cook once and eat two or more times, always having a supply of homemade ready meals in the freezer for the days you have been busy or at the office.
Chili uses a lot of different spices – and of course the ones you want are always at the back of the spice cupboard. I always end up with having to get every single jar out, which means I also have to put every single one back – EVERY SINGLE TIME I MAKE CHILLI! This can be a little frustrating!
I’ve based this blend on the spices I’ve used in my everyday classic chili con carne – the one I’ve been making and slowly refining over 30 years (I first started making it at university). But it would also work in any of my chilli recipes.
Instead of cardamon pods I’ve added a pinch of ground cardamon – a little goes a long way, as well as pinch of cinnamon to add even more layers of subtle flavours.
This chili spice blend isn’t that hot – I believe that chilli is about the overall rounded and complex flavours – not the heat – but of course if you like a hot chili ramp up the heat or amount of chilli powder that you add.
Why make Chili con Carne Spice Mix
- Fuss free – just mix and store in a jar
- Convenient and saves time – no more searching through the spice shelf every time you cook
- Adjust to your taste – customise and have it your way every time!
Chilli con carne seasoning ingredients
- Smoked paprika – I love hot smoky flavours and a good smoked paprika forms the base for this seasoning. Some sweetness, a little heat and all that lovely smoky flavour.
- Crushed dried chilli – again this is about the flavour not the heat – I’ve used a fairly smoky chipotle here. Pick your favourite.
- Chilli powder – This is where the heat comes from, which layers on the flavour of the smoked paprika and chilli. I suggest a medium chilli, but adjust according to your preferences.
- Oregano – Adds a herby note to the dish
- Ground cumin and coriander – these two spices add earthiness, and round the flavour.
- Cinnamon – adds another note of flavour in the background – you don’t know it is there, but it equally adds something.
- Ground cardamon – I’d usually add a few pods to a batch of chilli, but these need removing at the end. Ground cardamon is very concentrated so you only need a little and it is easy to add too much to a single batch of chilli. However, it works perfectly in this blend
How to make chilli seasoning – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this chilli con carne seasoning perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients into a bowl and give them a good stir to thoroughly mix.
Step Two – Transfer to an airtight jar and seal. I find it easiest to do this using a jam funnel, to avoid waste and mess.
Variations
- Adjust the heat by adding or removing more ground and powdered chilli.
How to use
You need 4-6 tsp of this seasoning mix per batch of chilli for 6.
Storage
Store the seasoning in an airtight container in a cool, dry cupboard, and it will last for a few months. Don’t try and store it for years, because the spices will lose their flavour. A jam jar is the perfect container, as the glass won’t get tainted by the spices.
The use by date is the shortest date of any of the ingredients.
Hints and tips
- Write the use by date on a label, and stick it to the jar.
- Before using the mixture, give the container a good shake to make sure everything is evenly distributed. A stir with a teaspoon can also do the same job.
- It’s better to mix the ingredients in a bowl and transfer them to a jar, as you can check that everything is evenly distributed.
Buying and Storing Spices
I am a frequent user of spices in my cooking, but even then I don’t use enough to use all a large bag before the spices lose their flavour. I also find that small jars from the supermarket are poor value for money.
So, I buy medium sized packets from a local corner shop, or the “world foods” aisle of the supermarket. Large enough to be good value, but small enough not to have lost all the flavour by the time I get to the bottom of the packet.
I seal the bags with clips, and keep them in an airtight container, itself kept in a cool, dry and dark cupboard.
Ideally, I have separate boxes for savoury spices, dried herbs, and sweet spices.
More seasoning mix recipes
- Spanish seasoning – for an easy burst of Mediterranean flavour
- Italian seasoning – an easy shortcut to perfect pasta sauces, pizza and more.
- Greek seasoning – this herby blend is an easy shortcut, giving aromatic flavours to many dishes.
Chili seasoning
Ingredients
- 2 tbsp smoked paprika
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp crushed chillies
- 1 tbsp oregano
- 2 tsp hot chilli powder
- ½ tsp ground cinnamon
- ½ tsp ground cardamon
Instructions
- Add all the ingredients to a bowl, give a good mix2 tbsp smoked paprika, 2 tbsp ground cumin, 2 tbsp ground coriander, 1 tbsp crushed chillies, 1 tbsp oregano, 2 tsp hot chilli powder, ½ tsp ground cinnamon, ½ tsp ground cardamon
- Transfer to an airtight storage jar (a jam funnel really helps here). Seal and store in the spice drawer/cupboard.
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