One way I like to eat better food and spend less money is to buy individual herbs and spices, and then create my own Dry Rubs and Seasonings. Joe’s Chili Powder is a staple in my kitchen and gets used in everything from Mexican Favorites like chili and tacos to dry rubs for ribs, seafood, poultry, beef and pork.
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EAT WITH JOE’S CHILI POWDER
Joe’s Chili Powder is simple to make and full of flavor. This Chili Powder is one of the Dry Rubs & Seasonings I keep in my kitchen 365 days a year. You can easily decrease the heat with a smaller amount of Cayenne, Ancho and Chipotle. Or, if you really want to make your head sweat, increase the amount of each chili pepper.
A Note About Herbs and Spices
If you really want to liven up your recipe and make the best chili, you should make your own chili powder. In addition to spending less money when you make your own seasonings, you will have better tasting food. For example, this Spicy Chili Powder recipe costs less than $3 to make and yields three or four times the amount you can buy in the store for $3.
I buy all of my spices and herbs in bulk – this is my Spice Guy. This makes it easy for me to create all of my own rubs and seasonings. Secondly, it allows me to control what is in every recipe I make, especially the salt and sugar content.
Now Back to the Spicy Chili Powder
Chili is one of those dishes that controlling your salt and sugar is imperative, so I have created Joe’s Chili Powder. There is a minimal amount of sugar and and no salt. This allows you to add salt at the end or even leave it out completely until serving.
The best way to store Joe’s Chili Powder is in a Mason Jar. If you don’t have one, just use any airtight container. I’ve been desperate and used plastic zipper bags, but it will only last a month or so if stored that way.
That’s it, it’s that simple. This chili powder will be more robust and flavorful than any pre-packaged chili powder or seasoning you buy in the store. In addition, you know that it has not been sitting on a store shelf for months.
This makes enough for at least six batches of Chili and you still have enough left to add into your own Taco Seasoning. Try it with Spicy Texas Brisket Chili or Turkey & Beans Texas Chili.
Eat with Joe Spicy Chili Powder
- Airtight Container
- 1/3 Measuring Cup
- 2/3 Cup Ground Cumin
- 1/3 Cup Smoked Spanish Paprika
- 1/3 Cup Hungarian Sweet Paprika
- 1/3 Cup Garlic
- 1/3 Cup Onion
- 2 TBSP Turbinado Sugar you can substitute white or brown, but I highly recommend Turbinado
- 2 TBSP Ground Black Pepper Freshly Ground is best
- 1 TBSP Ground White Pepper
- 1 TBSP Ground Chipotle Chile Pepper Reduce or Leave Out if you don’t want the added heat
- 1 TBSP Ground Ancho Chile Pepper Reduce or Leave Out if you don’t want the added heat
- 1-2 Teaspoons Ground Cayenne Pepper How hot do you want it? You can also Reduce or Leave Out
- Combine all ingredients in an airtight container and shake until mixed.
DID YOU MAKE THIS CHILI POWDER RECIPE?
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