Ingredients
Equipment
Method
- Clear a clean, dry section of counter and set out your mixing bowl, measuring spoons, and all spice containers. Line them up in the order you will use them.
- Scoop 3 level tablespoons of chili powder into your mixing bowl. Level each spoon with a straight edge like the back of a knife.
- Measure 2 level tablespoons of ground cumin and add them to the bowl.
- Add 1 level tablespoon of smoked paprika to the bowl, scraping any paprika clinging to the measuring spoon.
- Measure 1 tablespoon each of garlic powder and onion powder and add them to the bowl.
- Measure 2 teaspoons of dried oregano into your palm, then crush it between your fingers directly over the bowl.
- Add 1 teaspoon of cayenne pepper and 1 teaspoon of freshly ground black pepper to the bowl.
- Add 1/2 teaspoon of ground coriander and 1 teaspoon of kosher salt (if using) to the bowl.
- Use a small whisk or fork to stir the spices together for at least 60 seconds. Scrape down the sides and bottom of the bowl halfway through.
- Pour the finished blend into a clean, dry glass jar. Tap the jar gently on the counter to settle the contents.
- Label the jar with the current date. Store in a cool, dark cabinet away from heat. Use 2 tablespoons per pound of meat for chili.
Notes
This blend keeps its full potency for 6 months in an airtight container stored in a cool, dark place. Toast whole cumin seeds in a dry skillet for 90 seconds before grinding for extra depth of flavor. Shake the jar vigorously before each use.