Chili Powder

What is chili powder?

Chili powder is that little something that adds a spicy kick to your recipes. It’s a flavorful blend of several spices you probably already know.

It’s called “chili powder” because the blend is often used to season chili con carne. Visually, it looks like a red powder. It contains a bit of cayenne pepper for heat, and other spices for flavor—mainly cumin and garlic powder, along with oregano, paprika, and sometimes salt.

The different types of chili powder

In this article, I’m talking specifically about chili powder, not to be confused with chile powder. Be careful—the terms in English recipes are very similar!

Chili powder is really just a mix of several spices, including, among others, certain chili powders like cayenne or paprika. But a true chili powder always includes the other spices I mentioned, which tone down the heat in the blend (like garlic, cumin, etc.).

Generally, chili powder contains one part cayenne pepper powder to seven parts other spices. That means, for the same amount, cayenne pepper powder is eight times hotter than chili powder!

No surprise there—cayenne pepper powder is made from dried hot peppers. Similarly, paprika is also a pure chili powder (made from a very mild pepper), but always without any other spices mixed in.

So be careful! If you swap chili powder for pure chile powder in your recipe, your dish will be fiery hot and will lack the complexity that chili powder’s other spices bring.

What does chili powder taste like?

That flavor you’re after when you use chili powder is what’s known as “Tex-Mex.” It combines the tastes of cumin, garlic, and oregano, with the mild to moderate heat from the chili powder. Sometimes, the blend contains salt—which is always good to know for the rest of your recipe!

How to cook with chili powder

Chili powder can be used to season both meat and vegetables. In general, remember this: the best time to add the spice blend is when the other ingredients are mixed together and just starting to cook.

The classic use, of course, is in chili con carne—you saw that coming. You can also add it to other Latin American dishes like enchiladas or tacos. For meat lovers, you can rub your cuts of meat with chili powder just before grilling. But maybe you didn’t know you can use it in less “meaty” dishes too, like soups or even cooked beans.

If you want to get fancy, chili powder is also great for upgrading homemade snacks, like roasted chickpeas or crispy tortilla chips.

Substituting chili powder

No chili powder in your spice drawer? As always, don’t worry. The best chili powder is the one you make yourself. And here, it’s easy, because you probably already have all the necessary spices on hand. I’ll explain how to make your own chili powder in the next section.

If you don’t want to or can’t make your own chili powder blend, that’s fine too! You can use a similar mix, like taco seasoning from the store.

You might be tempted to use pure chile powder, but remember the difference! You’ll only get the heat, not the flavor. If you do go this route, use one-eighth the amount, or you’ll be breathing fire in no time.

How to make your own chili powder

Making your own chili powder couldn’t be easier. Just mix the spices in the right proportions. The two most important ingredients are cumin and garlic powder. Cayenne pepper adds the heat. Here’s a ratio you can adjust to your taste:

How to store chili powder

If you have leftover homemade chili powder, store it in an airtight container. Just like store-bought chili powder, keep it in a cool, dry place away from light.

Shelf life varies. I suggest using your homemade blend within six months. Store-bought powder can last up to three years. In both cases, don’t push it too far—the flavor fades over time.