DIY chili seasoning is so simple to make. You can skip those little packets in the spices section and DIY to save tons of money. Plus, you will have control over how hot or mild you prefer your seasoning.
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When I make it, I feel it’s kind of middle of the road hot. I don’t like super hot foods. But, I also want enough heat to give my chili some real flavor. I have experimented with this DIY chili spice blend and come up with 4 variations.
- Regular heat (the one that I like),
- mild heat,
- hot,
- sodium-free.
The recipe I’m sharing makes a large bulk batch of seasoning of about one cup. This is enough to make 6 to 8 batches of chili, depending on how big a pot of chili you’re cooking up.My rule of thumb is 2 tablespoons of this seasoning for every pound of meat in the chili. Scoop out what you need, and keep the rest in a tightly capped mason jar in your pantry. It can last for months. However, once you have the spice already mixed, you’ll find it hard to resist cooking chili often!
Our chili might be beef, but would more likely be a leaner venison dish or turkey chili. This spice blend is the perfect starter, regardless of the protein you choose.
HOMEMADE CHILI SEASONING BLEND
regular heat chili seasoning
- 8 tbl. chili powder
- 2.5 tbl. cumin
- 1 tbl. ground cayenne pepper
- 5 tsp. garlic powder
- 5 tsp. onion powder
- 4 tbl. black pepper
- 2 tsp salt
Please note: In my photo, I accidentally omitted the black pepper. It wasn’t until I was all done that I took a taste and realized my chili seasoning was missing a little something. It was missing that pepper, so please don’t go by my photo alone! I couldn’t re-take the photos because I’d already dug into the seasoning before I corrected it.
I’d like to promise to correct and make new photos the next time I make a batch, but I’ll be honest enough to say I will most likely forget to do so. My apologies for the photo error!
mild chili seasoning
- 8 tbl. chili powder
- 2.5 tbl. cumin
- 1/2 tbl. ground cayenne pepper
- 5 tsp. garlic powder
- 5 tsp. onion powder
- 4 tbl. black pepper
- 2 tsp salt
Please note that you will cut the ground cayenne pepper by half to make a milder chili season blend.
hot chili seasoning spice blend
- 8 tbl. chili powder
- 2.5 tbl. cumin
- 1.5 tbl. ground cayenne pepper
- 5 tsp. garlic powder
- 5 tsp. onion powder
- 4 tbl. black pepper
- 2 tsp salt
In the case of the “hot” variation, you will increase the amount of cayenne pepper by 1/2 tablespoon. Of course, it’s entirely up to you. How hot will you go?
sodium-free spice blend
- 8 tbl. chili powder
- 2.5 tbl. cumin
- 1/2 tbl. ground cayenne pepper
- 6 tsp. garlic powder
- 6 tsp. onion powder
- 4 tbl. black pepper
To make a yummy sodium-free chili spice, you will make a couple of adjustments. Of course, you’ll take out the salt. Then, you’ll increase the garlic powder and onion powder each by 1 tsp. to add bulk back to the recipe so you come out with that cup of product. Also, in my book, you can never have too much garlic!
So, with the cool temps just around the corner, the timing is perfect. It’s that season when we are preparing to hunker down for the colder weather, watch football, drink cocoa, and…eat chili.
Enjoy. And, please do let me know if you try this recipe out. Please be sure to leave a comment on our Facebook page.
And, if you are looking for other DIY seasoning recipes, check out our three Thanksgiving turkey rub recipes!
Have a happy DIY day!
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Deborah
Editor and author at DIY Home & Garden, a Word Innovations publication
Deborah Tayloe is a full-time blogger, children's book author, and freelance writer, contributing to large publications.
She has a B.S.Ed. in Secondary Education/English and a Spanish Minor. In addition, she holds a Certificates in Natural Health and Herbology from accredited programs. She pursued these natural wellness certifications due to her love for herb gardening.
Despite freelancing to make a living, her love is "all things home."
Deborah grew up in a family that grew a large vegetable garden and a fruit orchard, helping her parents pull weeds and can home-grown foods as part of her childhood. In fact, she had no idea that she could purchase veggies and fruits in pre-packed steel cans until she went to college and made a food run.
Today, she lives in Bertie County, North Carolina, an agricultural rural area with more chickens than people. She lives with her husband and two rescue pets a sweet toy fox terrier and a cat who showed up one day and moved into the house. Together, they enjoy DIY projects, furniture refinishing, gardening, and canning.
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