You can stir this bold little spice blend together in minutes and keep it ready whenever chili night sneaks up on you. It leans warm, savory, and just spicy enough to wake up a pot of beans without setting your eyebrows on fire.
Unlike a straight homemade chili powder, this mix layers cumin, cayenne, garlic, onion, allspice, cloves, and oregano for a deeper seasoning shortcut. It makes about 1/3 cup, fits neatly in a small spice jar, and also happens to make a lovely budget-friendly gift.
Because this is a dry spice mix, it keeps best in an airtight jar or sealed bag in a cool, dark cupboard. For quality, plan to use it within about 1 year, which is a conservative estimate based on the leafy oregano in the blend. Dried spices are shelf stable, but they lose punch long before they become dangerous, which is why airtight storage matters. The McCormick spice storage FAQ notes that dried leafy herbs keep their best flavor for 1 to 3 years, while ground spices generally hold quality for 2 to 3 years. That gives you plenty of time to use this mix in chili, taco meat, soups, rubs, and even quick marinades.
Chili Powder Mix Recipe
You’ll Need:
- 2 Tbsp cumin
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp allspice
- 1 tsp cloves
- 1 tsp oregano
Measure all of the spices into a zip-top bag, seal it, and shake until the mixture is evenly blended. Pour the finished mix into a clean spice jar, small bottle, or vacuum-seal bag and label it so nobody mistakes it for cinnamon. That would be an unfortunate plot twist.
Expert Tip: If your cloves or oregano are coarse, crush them a little before mixing so the finished blend distributes more evenly through chili and meat rubs. A quick pass with a mortar and pestle or the back of a spoon does the job without dirtying half the kitchen.
To Use:
Use this blend the same way you’d use a store-bought chili seasoning base, but start a little lighter and adjust to taste since the cayenne gives it real heat. For a typical 4 to 6 serving pot of chili, 2 to 3 tablespoons is a solid starting point, depending on how spicy you like it.
One batch makes about 5 1/3 tablespoons total, which works out to roughly 6 servings at about 2 2/3 teaspoons each. That is enough to season one large pot of chili or a couple of smaller meals, and the cost stays pleasantly frugal.
Storage: Transfer the mix to an airtight spice jar, small glass bottle, or sealed bag and keep it in a cool, dry cupboard away from heat and sunlight. For best flavor, use it within 1 year. If it smells flat or the oregano looks faded, it is time to mix a fresh batch.
Notes: Whole cloves can be used here if that is what you have, but grind or crush them first for the smoothest blend. As a quick rule, 5 whole cloves equal about 1/4 teaspoon ground, so you would need about 20 whole cloves to replace 1 teaspoon ground.
💸 Budget101® Price Breakdown: Chili Powder Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Cumin |
$1.24 |
2 T. |
$0.21 |
|
Cayenne pepper |
$1.24 |
1 T. |
$0.13 |
|
Garlic powder |
$1.24 |
1 T. |
$0.12 |
|
Onion powder |
$1.24 |
1 T. |
$0.09 |
|
Allspice |
$2.48 |
1 t. |
$0.10 |
|
Cloves |
$2.98 |
1 t. |
$0.15 |
|
Oregano |
$1.24 |
1 t. |
$0.05 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.85 |
👨👩👧👦 Cost Per Serving |
$0.14 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Chili Powder Mix
Absolutely. Start with 2 tablespoons for a 4 to 6 serving pot of chili, then add more if you want a stronger kick. Packet mixes usually include salt and sometimes starch, while this one does not, so you may need to season the pot separately and let it simmer a few minutes before deciding if it needs more.
It has a noticeable bite because the recipe uses a full tablespoon of cayenne, so it lands hotter than many grocery-store chili blends. If you’re cooking for people who think black pepper is daring, cut the cayenne in half for the first batch and build from there.
You can reduce the cloves to 1/2 teaspoon for a softer background note, or swap in 1/2 teaspoon cinnamon plus 1/4 teaspoon extra allspice for a warmer, rounder flavor. Cloves are powerful, so a small change makes a big difference fast.
It already is, because there is no salt in the blend. That gives you full control over the final dish, which is handy if you’re seasoning beans, broth, or tomatoes that already bring their own sodium to the party.
Use a completely dry jar, keep the lid tight, and store it away from the stove where steam loves to sneak in. If your kitchen runs humid, drop in a food-safe desiccant packet from a spice bottle you already opened, or just make smaller batches more often.
Yes, and dry mixes scale beautifully because you are not wrestling with baking chemistry. Just keep the same ratios, whisk or shake very thoroughly, and use a larger bowl or bag so the heavier cumin and finer powders distribute evenly instead of settling in layers.
It works well in taco meat, sloppy joe filling, dry rubs for chicken or pork, roasted potatoes, and bean soup. Try 1 to 2 teaspoons per pound of ground meat, or toss 1 tablespoon with a sheet pan of vegetables before roasting.
Freshly mixed spices can taste a little sharp at first, especially with cayenne, garlic powder, and cloves in the same blend. Letting the jar sit closed for 12 to 24 hours helps the flavors settle together so the mix tastes more balanced when you use it.
You sure can. Pack it in a small airtight spice jar or glass bottle, label it with the name and a simple use note like ‘Use 2 to 3 tablespoons per pot of chili,’ and keep the container dry so it stays fragrant on the shelf.
The simplest fix is to make the mix as written, then use less of it and add extra cumin or paprika directly to the dish if needed. If you want the jar itself milder, cut the cayenne from 1 tablespoon down to 1 teaspoon and leave everything else alone so you keep the same savory backbone.
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🖨️ Print-Friendly Chili Powder Mix
Chili Powder Mix
Ingredients
- 2 Tbsp cumin
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp allspice
- 1 tsp cloves
- 1 tsp oregano
Equipment
Instructions
- Measure the cumin, cayenne pepper, garlic powder, onion powder, allspice, cloves, and oregano into a zip-top bag or small bowl.
- Seal and shake the bag, or stir well, until the spices are evenly combined.
- Pour the mix into a clean spice jar, bottle, or vacuum-seal bag.
- Label and store in a cool, dry place.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated yield is 6 servings at about 2 2/3 teaspoons each.
Prep time is an estimate based on measuring, mixing, and transferring the blend.
For best flavor, store airtight and use within 1 year.
Whole cloves may be crushed or ground before mixing for a smoother texture.
