I have been making my own homemade chili seasoning for over fifteen years now. I used to buy the packets from the grocery store, but as soon as I discovered this recipe I was hooked. The beauty of this is that it’s really just a flavor base to build off of. You make this homemade chili seasoning mix, then when cooking up your chili, feel free to doctor it however you please. Make it hotter, add some green pepper, maybe a secret ingredient passed down for generations, or just eat it like it is.
Homemade Chili Seasoning
The homemade chili seasoning recipe I’m giving you below is for ONE pound of ground beef. I always double it due to the size of our family. This is one of our favorite dinner ideas using ground beef.
I’m also going to show you how to make several batches of this chili seasoning so that you won’t have to pull out the measuring spoons every time you make a pot of chili. I usually make 5 or 6 batches of my homemade chili seasoning to store in the cabinet.
MAKE A JARFUL
You can also multiply this seasoning recipe by 10 (or more, whatever fits in your jar) and store it in a large jar in the pantry. When you need to make chili, measure out 4 tablespoons of the homemade chili seasoning for one pound of ground beef (or chicken or turkey).
- First, set out one bowl for each batch you plan to make.
- Measure the ingredients into each bowl.
- Stir the ingredients in each bowl with a fork.
Individual Baggies
Instead of pouring it all into a jar and measuring it out each time you make chili, you can make your own “packets” by using ordinary sandwich bags.
You will need one zipper sandwich bag for each batch of mix. Put each mixture into its own baggie. Squeeze out the excess air, close the bag and roll it up. Wrap the baggie in foil and mark it as chili seasoning. I do this because I also make my own taco seasoning and store them in the same cabinet.
Wrapping them in foil keeps the seasoning from being exposed to light, which can dull the flavor of some herbs and spices. This has a shelf life of about a year, just like your other dried herbs. Mine never lasts that long.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Giving it as a gift
It’s usually only at Christmas that people think of giving edible gifts. But for those that love chili all the time, this is a great gift any time of the year. Make it festive and fun by adding cute little chalkboard labels to the jars and attaching a mini spoon for decoration.
Recipes using chili seasoning:
- Chili and Cornbread Stuffed Peppers
- 3-Bean Chili
- Chili Mac
- This one pot chili can be made with my seasoning too!
More ground beef recipes
Looking for more ways to use ground beef? I have lots of ground beef recipes here, or you can browse a few I’ve hand picked for you below. OR for another homemade seasoning recipe, be sure to check out our homemade popcorn seasonings in 7 different flavors!
- Taco Bell Enchirito Copycat
- Southwest Ground Beef Casserole
- Salisbury Steaks
- The Best Meatloaf Recipe Ever
Make Your Own Chili Seasoning
Ingredients
Chili Seasoning
- 1 tbsp flour
- 2 tbsp dried minced onion
- 1 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp dried minced garlic
- 1/2 tsp sugar
- 1/2 tsp ground cumin
For the Chili
- 1 recipe Amanda's Chili Seasoning Mix
- 1 pound ground beef
- 15 oz can dark red kidney beans drained and rinsed
- 15 oz can diced tomatoes run them through a blender if you don't like the chunks
- 1/4 cup water
Instructions
For the Chili Seasoning
- Measure all ingredients into the same bowl and mix together with a fork.
- Store in zipper sandwich bags that have been wrapped in foil to keep light out.
- Label foil packages. Keeps for 6-9 months in a cool dry cabinet.
To Make the Chili:
- Brown ground beef in a skillet. Drain off fat from ground beef and return beef to pan.
- Add seasoning mix, water, beans and tomatoes and stir to combine. At this point you can add in anything else that you want to personalize the recipe.
- Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Nutrition
This post was originally published on this blog on Feb 11, 2010
Amanda Formaro
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Melody Mitchell says
September 6, 2018 at 6:54 pmHi Amanda- is this a mild seasoning? I am trying to replicate the McCormick’s Mild Seasoning packet! Thank you!
Amanda Formaro says
September 17, 2018 at 12:59 pmHi Melody! Simply don’t use the crush red pepper (red pepper flakes) and it will be mild! :)
Beth says
November 16, 2015 at 2:57 pmThis is hands down, the BEST chili recipe I have ever made!!!! My whole family loves it! Thanks for sharing!!!
Amanda Formaro says
November 17, 2015 at 11:29 amThank you Beth, so glad you enjoyed it!
Patti Teeters says
November 14, 2014 at 11:24 pmThanks so much for the recipe Amanda! I haven’t used it yet, but after the awful spices I used in my chili today I will use your recipe from now on. By the way, the spices I used today was a store bought packet . Thanks again for the recipe. It’ll be a cherished recipe in my cabinet.
Amanda Formaro says
November 16, 2014 at 10:13 amHope you enjoy it Patti! It’s definitely a family favorite :)
texasgoat says
February 5, 2014 at 11:02 amGreat recipe with a little modification. I added 1/2 tea oregano and instead of sugar add 1-2 TBL ketchup.
Now I can make chile when I feel like it!
Amanda Formaro says
February 6, 2014 at 6:43 pmAwesome, glad you enjoyed it!
Terry Stracener says
December 30, 2013 at 2:03 pmTry using canned tomato soup along with the canned diced. Either way, very good!
Amanda Formaro says
December 31, 2013 at 7:05 amGlad you enjoyed it Terry!
Mary says
December 9, 2013 at 4:28 pmHi Amanda,
I was out of the packets and didn’t want to run to the store. so i did a search and found your recipe. I just tried it and love it I did leave out the flour because i cant have gluten it was still great.
Thanks
Elizabeth
Amanda Formaro says
December 10, 2013 at 6:36 amThat’s awesome Elizabeth! The flour is just for thickening so yes, gluten free too! :)
Homestead Mommy says
November 17, 2013 at 6:41 pmOr I guess, a better question does a single batch yield? Thanks again =)
Amanda Formaro says
November 21, 2013 at 6:48 amHi there! One batch yields enough for one pound of beef. If you would like to make it in bulk, I suggest making one then measuring it out so you can see how many tablespoons are in a batch. :)
Homestead Mommy says
November 17, 2013 at 6:40 pmOut of curiosity — how many Tablespoons would you use per pound of meat? I don’t particularly care to keep them baggies. I like to display mine in mason jars on my counter. Maybe 2 1/2 T per pound? Thanks in advance and looking forward to giving this one a try.
Audrey says
October 27, 2013 at 12:52 pmAmanda, I just wanted to let ya know that I found your recipe for chili seasoning a couple weeks back and we really like it. It’s my new way to make chili. I add more seasonings as it simmers. This is a great base to begin with. So thanks for piston this. It’s being used in Mississippi.:-)
Amanda Formaro says
October 28, 2013 at 6:14 amThanks so much Audrey! I love hearing when the recipes I post are helpful! :) :)
Pam says
September 24, 2013 at 7:29 pmIs the garlic in your mix garlic powder, or is it actually minced cloves of garlic?
Amanda Formaro says
September 26, 2013 at 6:50 amHi pam! It’s dried minced garlic. I’ll adjust the recipe to avoid confusion. Thanks!
Alexandra says
September 24, 2013 at 4:46 pmAmanda,
How many servings does the recipe make? I’m wanting to know if the recipe you have is for 1 serving and would be the equivalent of using a store-bought 1.25 oz chili seasoning package. Thanks!
Amanda Formaro says
September 26, 2013 at 6:52 amHi Alexandra. I would say 4-6 servings. The answer is yes, this is equivalent to one store bought seasoning packet :)
lisa says
September 16, 2013 at 2:14 pmAlso I used brown sugar instead of white sugar…its great!! And my daughter reminded me that we use to use baked beans too….so we added some of them and green peppers and onion to our burger when we cooked it!!! But it couldn’t have been chili without the spices…..thanks again
lisa says
September 16, 2013 at 2:07 pmAt this time of year you con get snack size zip lock baggies on clearance after Halloween is over. They would be the perfect fit to store these spices in! Thank you for the help you gave me today! Ive lost some memory after a herific motorcycle accident. A car didn’t stop at a stop sign and ran me over…I was life flighted and on life support for a period of time….but God spared my life and He continues to put people such as yourself in my path helping me along the way as I continue to recover! Again thank you for helping me make chili for my husbands supper!!!! Ment so much!
Amanda Formaro says
September 17, 2013 at 6:48 amOh my gosh Lisa, what an awful ordeal to go through! Thanks heavens you are still with us, and thank you for such a nice comment. I’m so glad that you enjoyed the chili! :)
Joe Pearson says
August 27, 2013 at 9:58 amI was wondering about nit adding the flour. I often cook for folks who don’t / can’t eat flour.
Amanda Formaro says
August 28, 2013 at 6:57 amHi Joe! The flour is just for thickening. I’m sure you could omit it or use some cornstarch instead. And this link http://celiacdisease.about.com/od/glutenfreecookingtips/qt/Corn-Starch-Tips.htm will tell you how to substitute it! :)
Amy says
May 12, 2016 at 12:56 pmI was wondering about flour myself. I would just leave it out. It wouldn’t change anything. We love our chili here in Texas. This is a great recipe. I am sharing it on Facebook along with your taco seasoning recipe.
Amanda Formaro says
May 13, 2016 at 12:19 pmThanks for the share Amy! :)
Vicki @ Grams Made It says
August 26, 2013 at 7:19 pmI mixed up a single recipe of this tonight and made chili for dinner. I followed your recipe exactly then, when I made the chili, I added a tablespoon of diced chipotle peppers in adobo sauce. It was delicious. My husband thought it was delicious.
Amanda Formaro says
August 27, 2013 at 6:04 amOh I love the idea of the chipotle addition! So glad you guys enjoyed it Vicki!
Courtney B says
April 17, 2013 at 4:18 pmHi! Question. For the chili seasoning do you use minced garlic? The minced garlic I have is moist and your seasoning looks dry? Thanks!
Amanda Formaro says
April 18, 2013 at 7:10 amDried minced garlic is what you want to use for this recipe :)
Theresa says
March 27, 2013 at 3:28 pmThanks, Amanda. I planned for chili in my weekly menu, then forgot to buy the chili packet. Didn’t realize I had all the ingredients on hand! You saved the day! :)
Amanda Formaro says
March 30, 2013 at 1:23 pmAwesome! I was a convert as soon as I tried it too :)
Heather @ Beyond the Aisle says
March 25, 2013 at 2:37 pmWe tried this recipe tonight because the Chili-O packet apparently fell out of our shopping cart before we got to the register. Loved it! Thanks so much for sharing.
Amanda Formaro says
March 26, 2013 at 6:28 amThat’s great Heather, so glad you liked it!
Diane says
March 11, 2013 at 5:02 pmI just made a batch of chili and I used this recipe. I don’t buy the packets in the store anymore. This is really good and I also make the homemade taco seasoning too. I put it in little baby food jars/baby food plastic containers that I saved from taking care of my grandson who is now 8. Delicious!!!
Beth says
January 14, 2013 at 3:05 pmThis is the best chili recipe I’ve ever tasted! I use ground turkey to make it a little more healthy. :) Delicious!!! Thanks so much for sharing!!!
Amanda says
January 16, 2013 at 8:51 amI’m so glad you liked it Beth! My favorite part is how customizable it is. :)
Jim says
December 15, 2012 at 4:52 pmLike your spice recipe w/o the sugar. I add one can of petite diced tomatoes, one diced pepper, one diced onion instead of the minced onion, and one halopino. Sometimes I will throw in some white or black beans for contrast. Thanks for the spice mix.
Amanda says
December 15, 2012 at 5:53 pmSo glad you were able to adapt it to fit your tastes Jim! :)
doreen says
March 19, 2012 at 11:16 amjust what i was looking for on this blustery morning.
Charlisa says
February 3, 2012 at 10:12 amTry adding some cocoa powder to this for depth. I know it sounds strange, but the Aztecs made their “chocolatl” with red chiles. My favorite store-bought brand has cocoa in it and it is soooo yummy!
Amanda Formaro says
February 7, 2012 at 7:09 pmActually it sounds good, not strange. Chocolate and savories go well together, great suggestion!
Diane says
February 2, 2012 at 12:24 pmI made the chili this morning using your ingredients and it was bland. So I doubled the seasoning and it was still bland. Probably going to look for another chili seasoning recipe.
Amanda Formaro says
February 7, 2012 at 7:10 pmSorry it wasn’t to your liking Diane. Hope you find one that suits you!
Kathy says
January 30, 2012 at 6:07 pmThanks, Amanda, great chili seasoning for family. I will use it from now own, great little gift idea too.
Amanda Curtis says
January 22, 2012 at 7:51 pmGreat recipe!!! I made a HUGE pot of chili today and used your “mix”. It was a hit! I’ll never buy a packet again.
Amanda Formaro says
January 31, 2012 at 6:36 amAwesome! So glad you liked it!! :)
Amanda says
June 29, 2011 at 6:24 amBassinman – it is definitely tasty as is, that's how we use it :) but it's also perfect for doctoring up and making your own. Enjoy!
Bassinman says
June 24, 2011 at 5:28 pmThis appears to be the best starter list I have found on the net so far. By the looks of the seasonings, it should be tasty as is, but I seem to always overdo most recipes in time, as My family enjoys changes to foods, and different flavors. I will give this a try, mainly because we are on limited salt intake and I find that 99% of all prepared foods/seasonings contain over a week's provision of salt for a normal person in each serving – especially canned chilies and soups.
Ingrid says
February 14, 2010 at 4:19 pmHey, thanks! Too often I won't make something because I don't have the seasoning mix. I feel kinda silly for not thinking of this.
Happy Valentine's Day!
~ingrid
biz319 says
February 14, 2010 at 2:58 pmGreat idea Amanda! I love making my own dry rubs, but never thought to make chili seasoning – thanks! :D
Oh, Happy Valentine's!
Chow and Chatter says
February 14, 2010 at 12:44 pmoh wow i bet your chilli tastes amazing, love it
Happy Valentines
love Rebecca
Susan says
February 13, 2010 at 9:27 pmWhat a great idea! I will definitely have to do this! I make a lot of chili in the winter. Great timesaver. :)
Sarah, Maison Cupcake says
February 12, 2010 at 6:07 pmI always mean to put together some herb & spice mixes like this as they're soooo expensive to buy. I never get round to it but I feel more inspired to now!
John says
April 6, 2012 at 2:43 amThe individual spices might seem expensive, but the premixed(almost always lower quality and less healthy than self made) is MUCH more expensive ounce for ounce.
Food processimg plants are, in the end, glorified factories.
Amanda says
April 6, 2012 at 8:38 amI totally agree with John. You can certainly try it without, but I wouldn’t recommend it. It’s like taking cilantro out of salsa.
noble pig says
February 12, 2010 at 4:38 pmVery cool, I always make my own too.
Jelli Bean says
February 12, 2010 at 10:49 amI am a little disappointed, as I thought this would include a real bare-bones recipe..but it includes chili powder, something else we could make at home. Either way, I'm sure this is delish.
Tiffiny Felix says
February 12, 2010 at 10:17 amI make my own taco seasoning now, thanks to Kevin over at Closet Cooking, and I can't wait to try this! Thanks! :)
Debbie says
February 12, 2010 at 9:06 amThanks for this recipe Amanda! I will have to try making my own chili mix!
cookies and cups says
February 12, 2010 at 8:26 amWhat a great idea!
Marie says
February 12, 2010 at 2:38 amWhat a fantastic Idea Amanda!! Leave it to you, to come up with it!! XXOO
Cathy (breadexperience) says
February 11, 2010 at 10:36 pmWhat a great idea! Thanks for sharing!
Mags says
February 11, 2010 at 6:22 pmWhat a great idea to have it all premixed and ready to go like that. And those are all spices I always have on hand. Thanks Amanda! (I always learn something new when I visit you)
Ed Schenk says
February 11, 2010 at 4:10 pmWhats great about this is you can control the salt.Packaged chili seasoning has way too much salt.
Frieda says
February 11, 2010 at 4:04 pmGreat recipe! I love the mild version ~ thanks!
Barb, sfo says
February 11, 2010 at 3:23 pmThe ziplock baggies are a great idea! This way you don't have to remember how much each batch makes, and measure out of a jar.
Ruth says
February 12, 2012 at 5:47 pm…or you could put the batches in small Tupperware ‘snack cups’ which hold 4oz.
Nutmeg Nanny says
February 11, 2010 at 2:29 pmWhat a great little spice recipe! I know I will by the little tex mex chili packet but why not make it? I have all those spices on hand anyway. I will have to give this a try :)
mary simmons says
January 4, 2012 at 12:03 pmcan the cumin be optional in this chili recipe?
Amanda Formaro says
January 6, 2012 at 6:15 amI have never tried it without the cumin Mary. You could certainly try it and see how it is! Let me know if you do :)
John says
April 6, 2012 at 2:37 amCumin is THE base flavor of chili. It is of course a matter of opinion and taste, but as tasty as it might be without cumin, it ain’t chili.