Go Back
–+ servings
A small bowl of brick-red homemade chili powder with a measuring spoon and small piles of paprika, cumin and garlic powder on a dark farmhouse table
Print

Spicy Homemade Chili Powder

A hotter take on chili powder made from pantry spices: paprika, cumin, oregano, garlic, onion and a full teaspoon of cayenne. It mixes up in five minutes and makes about 5 tablespoons.
Course Seasoning
Keyword Cayenne Pepper, Paprika
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 tablespoons
Calories 20kcal

Ingredients

  • 2 tablespoons paprika sweet, or hot for more heat
  • 1 tablespoon dried oregano Mexican oregano if you have it
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper powder
  • 3/4 teaspoon onion powder

Instructions

  • If your oregano is in whole leaves, crumble it between your fingers or grind it so it mixes in evenly.
  • Add everything to a small bowl and whisk for about a minute, until the color is even and there are no clumps of garlic or onion powder.
  • Use it right away, or spoon it into a small airtight jar and keep it in a cool, dark cupboard.

Notes

Heat: Nearly all of the heat comes from the cayenne, which runs 30,000 to 50,000 Scoville heat units. For more, use hot paprika or raise the cayenne to 1 1/2 or 2 teaspoons. For less, cut the cayenne to 1/4 teaspoon.
How much to use: It's hotter than most store-bought chili powder, so start with a tablespoon or two in a pot of chili and taste before adding more.
Storage: Keep it airtight in a cool, dark cupboard. It won't spoil, but the flavor fades over time, so make a batch you'll use within a few months.

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 120mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1578IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg