Paleo Chilli Seasoning Mix (Homemade)
What to do with used glass jars and bottles? How about making up this Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.
The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and “Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.
As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.
I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.
Recipe: Homemade Chili Seasoning Mix
Equipment
- Hot pan
- Pestle and mortar (or blender)
- Airtight container
Ingredients
- 6-8 whole dried peppers of your choice
- 2 teaspoons cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon oregeno
- 1 teaspoon paprika smoked
Instructions
- Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
- Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
- Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
- Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
- Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
- Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.
Why Make Your Own Chili Seasoning?
Making your own chili seasoning puts you in complete control of the ingredients and flavour. You avoid preservatives, fillers, and mysterious “natural flavours” that often sneak into commercial spice blends. It’s especially important for those following a Paleo lifestyle, where clean eating is a priority.
By custom blending your own mix, you can control the heat level, the complexity, and even the freshness. Once you’ve made it, you’ll wonder why you ever bought pre-made versions in the first place.
What’s Wrong with Store-Bought Blends?
Most supermarket chili seasoning mixes include ingredients that go beyond herbs and spices. Anti-caking agents like silicon dioxide (551) are added to keep the mix free-flowing, but they serve no nutritional purpose and are unnecessary for a homemade blend stored correctly.
Store-bought mixes also often contain added sugars, MSG, and highly refined seed oils – all of which are far from Paleo-approved. The ambiguous ingredient “spices” is another red flag. Without clear labelling, it’s impossible to know exactly what’s in your seasoning.
Choosing Your Chili Peppers
The beauty of this recipe is that it’s totally customisable. You can go mild, medium, or fire-breathing dragon – it’s entirely up to you. Here are a few commonly available chili varieties and how they impact your mix:
- Cayenne: Classic heat and bright red colour. A staple in most chili blends.
- Chipotle: Smoked and dried jalapeño, giving a deep, smoky flavour.
- Guajillo: Mild heat with fruity undertones. Pairs beautifully with cumin.
- Habanero: Intense heat with a floral, slightly fruity flavour. Use sparingly.
- Jolokia (Ghost Pepper): Not for the faint-hearted. Only include if you love extreme heat.
Start with a small batch and write down your measurements, so when you find your perfect balance, you can recreate it. Don’t be afraid to toast the dried chilis lightly in a dry pan to enhance their flavour before grinding.
How to Store Homemade Chili Seasoning
Once you’ve made your mix, keep it in an airtight glass jar in a cool, dark place. Properly stored, it should retain its potency for up to six months. If you make a large batch, consider dividing it into smaller jars so you're not exposing the whole batch to air each time you use it.
Repurposing small glass jars from mustard, jam or baby food is a sustainable and budget-friendly way to store your seasoning. Label each jar with the date and type of chili used so you can keep track of what works best for your taste preferences.
Gifting Your Chili Mix
This seasoning mix makes a thoughtful and personalised gift for friends and family – especially those who appreciate food or are on a health journey. Fill a small glass jar, add a rustic tag with the ingredients and suggestions for use, and you’ve got a creative and practical present. Tie with some twine or pop it in a small gift box for that extra touch.
Pair it with other homemade items like infused olive oils, Paleo crackers or a handwritten recipe for chili con carne for a lovely gift set. It’s an especially good idea around Christmas or as a housewarming present.
How to Use Homemade Chili Seasoning
This seasoning mix is incredibly versatile. Use it in:
- Chili con carne or bean-free Paleo chili
- Slow-cooked pulled pork or beef
- Dry rubs for barbecued or grilled meats
- Roasted vegetable trays
- Paleo taco mince or meatballs
- Homemade dips and salsas
Sprinkle it into soups and stews, or use it to spice up scrambled eggs, cauliflower rice, or roast chicken. It can also be mixed with coconut oil or olive oil to make a paste for marinating proteins.
Adjusting the Heat and Flavour
Everyone has a different tolerance for chili. The great thing about this recipe is that it’s easy to tweak. If you’re unsure, start with a lower amount of chili powder and increase slowly. You can also blend in mild paprika for colour and depth without adding extra heat.
For a smokier version, add extra chipotle or smoked paprika. For something more herbaceous, increase the oregano and garlic. Once you’ve made a few versions, you’ll begin to craft your own signature blend.
Cooking in Bulk? Scale It Up
If you find yourself reaching for chili seasoning often, it makes sense to mix a big batch. The recipe can be scaled up easily by multiplying each spice quantity. Store in a large jar or divide into smaller jars for different heat levels or purposes (e.g., mild blend, spicy blend, smoky blend).
Staying Paleo with Homemade Seasonings
Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.
Many commercially available products sneak in ingredients that don’t fit into Paleo principles. By preparing your own pantry staples, you eliminate those risks and increase the nutritional quality of every meal.
Final Thoughts
This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.
I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!
