Recipes > Chili Powder

Chili Powder


This spicy flavorful Mexican-inspired blend is the perfect pairing with vegetables, salads, marinades, sauces, and of course, chili. Cut back the heat of cayenne and chipotle a bit if you want a more mild blend.
  • Serves: 1/4 cup
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Views: 55,647
  • Success Rating: 93% (?)
    0% - I fed it to the dog


Step 1: Preparing the Chili Powder

Preparing the Chili Powder
  • 2 tbsp paprika
  • 2 tsp oregano
  • 1 1/2 tsp cumin
  • 1 1/4 tsp garlic powder
  • 1 1/4 tsp cayenne pepper
  • 1/2 tsp chipotle powder
  • 1 tsp onion powder


To prepare the chili powder, in small bowl or jar, thoroughly mix together the spices.

Store in a sealed container.


  • Debbie R
    Debbie R
    I made this and used it for taco's and roasted sweet potatoes.
  • Eric W Rouxbe Staff
    Eric W
    Thanks for sharing with us, Debbie! I find this blend to be really versatile and have used it in veggie sautes and pureed soups.
  • Charlene K
    Charlene K
    I added some smoked paprika and ancho pepper as well! Wonderful blend!
  • Kirk B
    Kirk B
    Sounds wonderful Charlene! Thank you for sharing! Chef Kirk
  • Shanti  R
    Shanti R
    I have not made this yet. I think I will use onion powder, garlic powder, red chilly powder, garam masala, turmeric and of course salt and lime juice. Garnish with cilantro.
  • Elizabeth S
    Elizabeth S
    I made this chili spice blend and made the roasted cauliflower. It was delicious! I also used it in a batch of homemade spicy hummus for one of my projects.
  • Carol a M
    Carol a M
    I made it too with smoked paprika and feel it’s easy to use when it’s pre-mixed to just grab and go. And I used salt-free southwest chipotle (Mrs Dash).
  • Carol a M
    Carol a M
    I was wondering about the turmeric and might add that too, thanks good idea Shanti.
  • Lynn R
    Lynn R
    I'm glad I chose to make this. In doing so, I looked at ingredients in my spices, which I had never done! My paprika said to refrigerate after opening, and others had added salt. Eye opening.
  • Gwendolyn H
    Gwendolyn H
    Thanks Lynn for your insight on refrigeration of paprika.
  • Toya K
    Toya K
    Thank you so much for sharing this
  • Char N Rouxbe Staff
    Char N
    Hi Toya: this is a fun recipe and so practical. Truly glad you enjoyed it . Thanks for your kind words. -Char
  • Kaylyn A
    Kaylyn A
    I'm making this blend this week and look forward to using it.
  • Char N Rouxbe Staff
    Char N
    Hi Kaylyn: Thanks for writing. You will love this spice blend. Total game changer for your cooking adventures! Let us know your thoughts once you have made a dish with the chili powder. Cheers, Char
  • Devo C
    Devo C
    I like very Spicy food, therefore I substitute Nigerian ground red pepper for the cayenne pepper. what a kick , Love it
  • Elizabeth B
    Elizabeth B
    Thank you ever so kindly for the Mrs DASH Chipotle information!!
  • Louise E
    Louise E
  • Julieta A
    Julieta A
    If the ingredients do not specify whether a spice is ground, should I assume it is already ground or not? For example, should I use ground cumin for this? if so, do I use whole and then ground? or do I toast and ground?
  • Sandy S
    Sandy S
    Hi Julieta, This recipe is a simple mixing of already ground spices. However, it is always fresher and more flavorful if you grind your own, whole spices, just prior to using. Also, toasting them (for best results, when they are whole) will certainly amp up the flavor profile here. Ultimately, it is up to you! Have fun and let us know how it goes. Cheers, Sandy
  • Jill M
    Jill M
    thank you for the recipe. I thought chili powder was just ground chilis. This recipe is so helpful if I need to modify the spiciness !
  • Jennifer B
    Jennifer B
    Very helpful

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