Chili Powder

Keep your dishes zesty with this warming and well-rounded chili powder blend!

To skip to the printable recipe, click here.

First off, it’s probably important to make the distinction between chile powder (ground chiles) and chili powder (a spice mixture of ground chiles and other seasonings used to flavor chili and other deliciousness). Chili powder is our focus for today.

This particular powder was inspired by my favorite store-bought blend, though I can’t remember now which brand it was. I liked it so much that when I couldn’t find it in the store several years ago, I started making my own blend based on the ingredients listed on the almost-empty container I still had at home. I’ve been making it myself and refining the recipe ever since.

This flavorful concoction has a few surprise components--cocoa powder!--that add amazing depth, plus all the ground chiles, garlic, and onion powder you’d expect.

I love to use this blend when I make Nom Nom Paleo’s Mexican Braised Beef (one of my all-time favorite Whole30 go-tos), but it is also amazing on chicken, roasted veggies, tilapia, and of course, in chili. Oh, and adding a big spoonful of this chili powder to cauliflower rice cooked in olive oil can be a game changer for picky eaters.

This recipe makes more than most of my spice mixes, so my usual 4-ounce mason jar recommendation is a bit too small. If you can get your hands on a 5- or 6-ounce jar, you’ll be good to go!

Here's what you'll need:

• ½ tsp crushed red pepper

• 1 T dried oregano

• 12 whole cloves

• 2 T smoked paprika

• 2 tsp chipotle chile powder

• 1 tsp ancho chile powder

• 2 tsp ground cumin

• 1 tsp ground cinnamon

• 1 T natural (undutched) cocoa powder

• 1 T granulated garlic

• 2 T onion powder

Here's what you'll do:

1. Place first 3 ingredients in your grinder or mortar and process or crush to a fine powder. If using a mini food processor, add all ingredients at once, and proceed to step 3. If not…

2. Transfer the ground mixture to a small bowl and thoroughly stir or whisk together the remaining ingredients.

3. Transfer the completed mixture to a 6 oz mason jar or other airtight container and store in a dark spot at room temperature for up to 6 months.

Special tools needed:

• Spice grinder or mortar and pestle or mini food processor

For the printable recipe, click here.