Chili Spice Mix with Cumin Oregano Garlic

Introduction

This chili spice mix leans on cumin, oregano, garlic, and a small amount of cinnamon, so you get heat with some depth instead of a flat, one-note blend. It takes about 5 minutes and stores well in a jar, which makes it useful for chili, taco meat, beans, or roasted vegetables. The instructions give you a wide usage range, so you can keep it mild at 1 tablespoon per pound of meat or push it hotter.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 3 uses

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon dehydrated onion (minced or powdered)
• 2 teaspoons seasoning salt
• 2 teaspoons cumin powder
• 1-2 teaspoons ground red cayenne pepper or crushed/powdered ancho chilli pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon dehydrated garlic (minced or powdered)
• ½ teaspoon ground cinnamon

Instructions

1. Mix all ingredients and store in an airtight jar.
2. Use 1-3 tablespoons of Chili Mix per 1 lb of meat (to taste).

Variations

• Use crushed or powdered ancho chilli pepper instead of cayenne for a deeper, less sharp heat and a slightly smokier finish.
• Swap the minced dehydrated onion and dehydrated garlic for powdered versions if you want a finer blend that mixes more evenly into ground meat or sauces.
• Increase the dried oregano from 1 teaspoon to 1½ teaspoons if you want a more herbal profile that stands out in tomato-based chili.
• Reduce the ground cinnamon from ½ teaspoon to ¼ teaspoon if you want the spice mix to read more straightforwardly savory with less warm background spice.
• Replace the 2 teaspoons seasoning salt and ½ teaspoon salt with 2½ teaspoons fine salt if you want more direct saltiness without the extra seasoning blend flavor.

Tips for Success

• If you use minced dehydrated onion or garlic, crush any larger flakes between your fingers before mixing for a more even texture.
• Start at 1 tablespoon per 1 lb of meat the first time you use it, especially if your chili powder or cayenne runs strong.
• Store the mix in an airtight jar away from heat and light; cumin and oregano lose potency faster if the jar sits near the stove.
• Shake the jar before each use, since heavier spices can settle at the bottom over time.

Storage and Reheating

Store the spice mix in an airtight glass jar or sealed spice container in a cool, dark cupboard for up to 6 months. The fridge is not necessary and can introduce moisture, which causes clumping. If you want longer storage, freeze it in a well-sealed container for up to 1 year.

Reheating is not needed. Just shake or stir the mix before using it so the spices are evenly distributed.

FAQ

Can you use this mix for beans or vegetables instead of meat?

Yes. Start with 1 to 2 teaspoons per can of beans or per pound of vegetables, then add more after tasting.

What is the difference between using cayenne and ancho chilli pepper?

Cayenne gives you a sharper, hotter spice level. Ancho is milder and adds a darker, slightly smoky flavor.

Can you use fresh onion or fresh garlic instead of dehydrated?

No, not for a jarred spice mix. Fresh onion or garlic adds moisture and shortens storage time.

Why is there cinnamon in a chili spice mix?

The small amount of cinnamon rounds out the heat and adds depth without making the mix taste sweet. It should sit in the background rather than stand out.