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Chili Seasoning Recipe

4.38
/5
5 mins
107 Comments
Jump to Recipe
By: Rachel GurkPosted: 04/16/2019Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

This chili seasoning recipe is a perfect blend to have in your cupboard for when you want to make a quick pot of chili. There are a couple surprises that set this spice mix apart!

This chili seasoning recipe is a perfect blend to have in your cupboard for when you want to make a quick pot of chili. There are a couple surprises that set this spice mix apart!

Spices in chili seasoning in a white bowl with a blue towel in the background.

You guys. It’s snowing in Michigan right now. I’m not talking a few little flurries snowing. I’m talking scrape off the car, shovel the driveway, salt the porch, put up the Christmas tree snowing. I’ve lived in Michigan my whole life, and yet snow in April never ceases to annoy me a little bit.

Our plants were all starting to pop up, and now they’re covered with snow. 

I debated not writing this post, because frankly, I just don’t really feel like doing much of anything at all. I just want to curl up under a blanket and watch movies. The kids are grumpy, I’m a little grumpy (okay, fine, a lot grumpy), and we’re all just over it. 

Spices in a white bowl with a blue towel in the background.

Alright I’ll be honest, I wrote those first few paragraphs and then decided to push this back a day. Sunday was a long day, my kids were so grumpy, and by the time they went to bed, I was completely spent. I could have done it, of course, but I decided to give myself a break and relax a little before bed instead of working late. 

So, instead of writing, I laid in my bed, ate popcorn, and watched Schitt’s Creek. I’ve heard everyone raving about it recently, and I have to admit, it is pretty funny.

I am excited to share this chili seasoning with you, though. It’s a recipe that a couple of readers have requested over the years, so I’m excited to finally share it.

There are a couple of surprising ingredients in this chili seasoning. You have two choices: 

  1. Trust me, and make it as it is written.
  2. Leave them out and have a more basic chili seasoning. It will still be absolutely delicious and taste 100% like chili, but people probably won’t be asking you for the recipe. They won’t be saying, “Oh my gosh, this is the best chili I have ever had, is that cinnamon I taste?”

Either way, your call. This is a no-judgement zone.

Overhead view of spices in a bowl.

What you need

So much good stuff in this spice mix! Here’s the rundown: 

  • Chili Powder, and lots of it.
  • Ground Cumin
  • Paprika (use smoked paprika for a great smokey flavor!)
  • Garlic Powder
  • Onion Powder
  • Cocoa Powder (TRUST ME)
  • Red Pepper Flakes
  • Cayenne
  • Cinnamon (TRUST ME AGAIN)

The cinnamon and cocoa powder might sound strange at first glance, but they add a great depth of flavor that sets this apart from typical store-bought seasoning mixes.

Overhead view of spices in a white bowl.

You’ll also notice a few omissions that are often found in store-bought spice mixes. 

Where is the salt?

I leave the salt out of my spice mix for a couple of reasons. The first being that I like to add the salt (and pepper, but that’s next) when I’m sautéing my vegetables and cooking my meat. I also want you guys to be able to control the amount of salt you put into your chili. Add a little while you sauté your vegetables and meat…and then when it is all said and done, give it a taste and add more as needed. 

Where is the ground black pepper?

Again, I like to add this while I sauté my vegetables and meat. I find it’s the best time to layer in this flavor. I don’t go heavy on the black pepper when I’m using this spice mix, though, because it already has red pepper flakes and cayenne. I also often add diced jalapeño to my chili (my favorite chili recipe is coming to you this week!) so I don’t find that a lot of black pepper is needed. 

Where is the thickener?

Many store-bought seasoning mixes contain some sort of thickener. I like to add masa at the end, but some people like a thinner chili, or they might just use less liquid to begin with. Again, I want you to be able to control this aspect of your chili, which is why I didn’t include it in the seasoning mix. 

Obsessed with spice mixes?

I have a lot of choices on my site, and I’ve made a list of all my favorite homemade spice mixes. But here are some of my favorites:

  • Taco Seasoning – My #1 go-to, always.
  • Pumpkin Pie Spice Mix – Good for so many things, not just pie. This pumpkin spice candied walnuts are to die for! 
  • Fajita Seasoning – I use this one all the time, especially in sheet pan chicken fajitas.
  • Mild Curry Powder – I love this one! It’s great in this copycat Panera squash soup or pumpkin curry soup. 
  • Beef Stew Seasoning Mix – Great in Instant Pot Beef Stew!

We adore chili with cornbread. Try this healthy cornbread, cornbread muffins with herbs and cheddar, or these bakery-style corn muffins from Peas & Crayons. 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Overhead view of spices in a white bowl.
Recipe

Get the Recipe: Chili Seasoning Recipe

4.38 from 343 votes
Prep Time: 5 mins
Total Time: 5 mins
Print Rate Recipe
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This chili seasoning recipe is a perfect blend to have on hand when you want to make chili. There are a couple surprises that set this spice mix apart!

Ingredients

  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika (use smoked paprika, if desired)
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon

Instructions

  • Mix all ingredients together in a small bowl or jar. Store in a small airtight container.
  • After cooking meat and vegetables for chili, stir in spice mix and toast for 1-2 minutes before adding liquid ingredients to chili.

Notes

  • I use this entire spice mix with 3 pounds of meat in a beanless chili. Since each chili recipe is different, it's hard to say exactly how much to use. Start with half if you're unsure, and you can always add more.
  • Nutrition information is for the entire batch (1/3 cup).

Nutrition Information

Calories: 108kcal, Carbohydrates: 19g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 422mg, Potassium: 660mg, Fiber: 10g, Sugar: 2g, Vitamin A: 7853IU, Vitamin C: 8mg, Calcium: 151mg, Iron: 9mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Holly says

    November 16, 2021 at 6:41 pm

    5 stars
    This recipe is life changing! Haha I’ve always just used a store bought packet and dr’d it up a bit, but this one is tried and true! I love the smokey flavor the cocoa powder and cinnamon add, (I often find myself adding a bit more) and I can’t stop telling ppl about it! I’m a huge fan of sharing is caring, so i have and will continue to share with friends/ family. Can’t wait to check out your other spice recipes, you’ve earned my trust!

    Reply
    • Rachel Gurk says

      November 17, 2021 at 8:43 am

      Ahhh, life changing! What a compliment! Thank you! I’m so glad you like it and I have earned your trust! The trust of my readers is the most important thing to me in this business! Thanks for taking the time to leave a review!

      Reply
  2. Steve says

    October 30, 2021 at 4:09 pm

    Quick Q before I make tomorrow: why onion poweder if my chili is getting yellow and red onions? Just a wonder.

    Reply
    • Rachel Gurk says

      November 1, 2021 at 10:20 am

      You can leave it out! It adds another layer of flavor but your fresh onions will provide lots of flavor on their own.

      Reply
      • Steve says

        November 7, 2021 at 11:06 pm

        Left it in! Just followed you to a T. And let me tell you…THE BEST CHILI I EVER MADE! Could not detect the cocoa and cinnamon but my whole palate was robust with joy!!! DELICIOUS; Thank You! (I figured 1/2 tsp. onion powder for 6lbs. total of stew; I just follow you. AND WHOLLY HAPPY I DID!!!)

        Reply
        • Rachel Gurk says

          November 8, 2021 at 9:18 pm

          I’m so glad you liked it! Your comment made my day!

          Reply
  3. Kelie says

    October 17, 2021 at 7:30 pm

    5 stars
    This spice mix is EVERYTHING!!!! Amazing. Thank you so much.

    Reply
    • Rachel Gurk says

      October 18, 2021 at 6:29 am

      So happy to hear you like it! Thanks for leaving a review!

      Reply
  4. Gloria says

    October 10, 2021 at 6:48 pm

    5 stars
    We enjoyed this very much! I didn’t have chili powder on hand, but used a mix of ancho chile powder, chipolte powder, and harissa powder to replace the chili powder. I added all the other spices as per the recipe. My chili is sans beans; I use 1lb stew meat, 1lb ground beef, and 1lb ground pork. Sometimes I’ll use lamb, bison, or sausage of some type if there’s a good price. My seasoning veggies are usually onion, celery, and garlic. Today I added a green pepper. All blended to be really delicious and we all had seconds! After living in Hawaii for several years, we’ve adopted the practice of serving chili over hapa-style rice (chili-n-rice, said as all one word!). Hapa rice is a mix of half white and half brown rice. Since I’m eating low carb, I exchanged rice for cauliflower rice. Topped with sharp cheddar cheese, green onions, and a spoonful of sour cream ( and sometimes crumbled crispy bacon). Thanks for the good spice mix!

    Reply
    • Rachel Gurk says

      October 13, 2021 at 12:15 pm

      Thanks for taking the time to write your review! Your meal sounds so delicious!!!

      Reply
  5. Connie Lorden says

    October 3, 2021 at 1:03 pm

    5 stars
    Very good. I added another 1 1/2 chili powder.

    Reply
    • Rachel Gurk says

      October 6, 2021 at 6:37 am

      Happy to hear you liked it!

      Reply
  6. Sara says

    September 28, 2021 at 6:07 pm

    5 stars
    This is a wonderful blend! Thank you for sharing!! Is there a large batch version of this like the taco seasoning???
    Also, I made your pumpkin spice seasoning and it’s definitely a stronger flavor than store bought!

    Reply
    • Rachel Gurk says

      October 2, 2021 at 3:41 pm

      I don’t have a large batch version of this, but I’ll work on that! I’m glad you like it!

      Reply
  7. Diane Perkins says

    September 19, 2021 at 12:11 pm

    5 stars
    I was a little taken back with the cocoa and cinnamon, it was amazing! My husband really liked it as well. Thank you for sharing.

    Reply
    • Rachel Gurk says

      September 23, 2021 at 2:48 pm

      So happy to hear you liked it! Thanks for taking the time to leave a comment!

      Reply
  8. Todd E Straw says

    June 28, 2021 at 6:34 pm

    5 stars
    Surprised my wife with this. Never had any cinnamon or cocoa powder in my chili before but this was really good.

    Reply
    • Rachel Gurk says

      June 28, 2021 at 9:34 pm

      So glad you liked it! Thanks for taking the time to leave a review!

      Reply
  9. John A. Terpack II says

    May 6, 2021 at 3:49 pm

    I have used cocoa in chili before, it is phenomenal. I also never cook beef of any sort without a dash of cinnamon. So I’m looking forward to trying this blend.

    I tried something different the last time I made chili and it turned out phenomenal. Chili always gave me indigestion. The problem seems to be tomatoes. So how do you make chili without tomatoes? Well, for starters, a cup or two of strong coffee gives the acidity. But the bizarre bit is a can of un-spiced pumpkin. It thickens the mix and adds just a mild “something” to it. It does seem to need a bit more salt to balance the sweetness. Well worth a try.

    Reply
    • Rachel Gurk says

      May 10, 2021 at 7:20 pm

      Thanks for leaving such a helpful comment!

      Reply
  10. Lew Bowling says

    March 21, 2021 at 11:39 am

    I made this chili seasoning mix, and it was great! I did omit the cayenne & red pepper powder because we avoid “hot” seasonings, but it still had an ok kick.

    Reply
    • Rachel Gurk says

      March 23, 2021 at 2:31 pm

      So glad you liked it! Thanks for taking the time to leave a comment!

      Reply
  11. Melissa says

    February 17, 2021 at 8:08 pm

    WOW. Wow. I don’t know if it’s a redhead thing, but it’s been a struggle for me to find a chili recipe that has grear flavor without the burn of a lot of pepper. I just can’t eat it, and usually give up on a lot of chili I cook because it ends up too spicy. This, however, is perfect. Thank you so much for sharing the recipe. I will be making it over, and over, and over again

    Reply
    • Rachel Gurk says

      February 21, 2021 at 8:04 am

      Ahhh, yay! Your comment made me so happy! I’m glad you liked this recipe!

      Reply
  12. Cam says

    February 14, 2021 at 9:07 pm

    I am never sure if chilli powder in Australia is different to the US. Here in, Australia, the chilli powder we get at the store is purely ground up birdseye or cayenne chillies so is very hot. 3 tablespoons of that is blow your head off. I did it with just two tablespoons and it was still really hot. I loved it when I made a batch of chilli but was too hot for everyone else. So I am wondering if the chilli powder you mean in the above recipe is the milder US version that is a mix of spices? And then you add the other spices as well to make the chilli seasoning? Thanks

    Reply
    • Rachel Gurk says

      February 21, 2021 at 8:07 am

      From what I’ve heard, I believe it is different. Our chili powder is more of a blend of spices.

      Reply
    • Maryann says

      September 3, 2021 at 6:41 am

      The basic chili powder ingredients are as follows; Ancho powder, Cumin, Garlic, Oregano, Onion, and Salt. If you can order Penzeys, McCormick, Badia, or Simply Organic are just a few of my favorite brands that I use.

      Reply
  13. Andrea says

    February 7, 2021 at 4:47 pm

    Today I was out of chili seasoning, so I tried to find a recipe. I stumbled upon this one and was a little worried about the cinnamon and cocoa powder but I did indeed trust you lol and it turned out fantastically! The chili was delicious and now I never have to buy the seasoning again. Thank you so much for this recipe. ☺️

    Reply
    • Rachel Gurk says

      February 8, 2021 at 9:15 pm

      Your comment made my day! I’m so glad you liked it!

      Reply
  14. Melinda McLaren says

    January 27, 2021 at 8:50 pm

    Scored!!!
    Honestly.

    Followed the list to a tea.
    I did it in my Instant pot.
    Cooked beef
    2 cups water
    Put the seasoning together and mixed in
    Whole diced onion
    Whole diced pepper
    2 cans of white beans
    1 can of red bean
    1 can of tomatoes paste on top
    Pressured for 15 mins
    Amazeballs!!!!

    Reply
    • Rachel Gurk says

      January 28, 2021 at 8:55 am

      So glad to hear you liked it! Thanks for taking the time to leave a comment!

      Reply
  15. Drew schwartz says

    January 25, 2021 at 2:29 pm

    Nice recipe! Want another secret ingredient that will knock your chili out of the park? Throw a spoon full on peanut butter in. 

    Reply
    • Rachel Gurk says

      January 28, 2021 at 9:47 am

      Oooh sounds yummy! My kids are very allergic but hopefully someone else who reads your comment can give that a try!

      Reply
      • Courtney Chin says

        February 26, 2021 at 1:31 pm

        Sunflower butter is a great substitute for peanut allergies, but I’m not sure it would taste as good. But sunflower butter has the same nutty flavor as peanut butter.

        Reply
        • Rachel Gurk says

          February 27, 2021 at 11:37 am

          True! That would be a good substitute. I’ll have to try it some time!

          Reply
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