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 or french fry seasoning!
- Taco Bell Enchirito Copycat
- Southwest Ground Beef Casserole
- Salisbury Steaks
- The Best Meatloaf Recipe Ever
Make Your Own Chili Seasoning
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Chili Seasoning
- 1 tbsp flour
- 2 tbsp dried minced onion
- 1 ½ tsp chili powder
- 1 tsp salt
- ½ tsp crushed red pepper
- ½ tsp dried minced garlic
- ½ tsp sugar
- ½ 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
- ¼ 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 Davis
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Amanda Curtis says
Great 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
Awesome! So glad you liked it!! :)
Amanda says
Bassinman – 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
This 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
Hey, 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
Great 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
oh wow i bet your chilli tastes amazing, love it
Happy Valentines
love Rebecca
Susan says
What 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
I 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
The 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
I 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
Very cool, I always make my own too.
Jelli Bean says
I 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
I make my own taco seasoning now, thanks to Kevin over at Closet Cooking, and I can't wait to try this! Thanks! :)
Debbie says
Thanks for this recipe Amanda! I will have to try making my own chili mix!
cookies and cups says
What a great idea!
Marie says
What a fantastic Idea Amanda!! Leave it to you, to come up with it!! XXOO
Cathy (breadexperience) says
What a great idea! Thanks for sharing!
Mags says
What 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
Whats great about this is you can control the salt.Packaged chili seasoning has way too much salt.
Frieda says
Great recipe! I love the mild version ~ thanks!
Barb, sfo says
The 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
…or you could put the batches in small Tupperware ‘snack cups’ which hold 4oz.
Nutmeg Nanny says
What 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
can the cumin be optional in this chili recipe?
Amanda Formaro says
I 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
Cumin 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.