How much seasoning do I use per pot of chili?
A good starting point is 3 tablespoons of this blend for a standard batch: about 1 to 1 1/2 pounds of meat (or a bean-heavy pot) plus tomatoes and broth. If you like bolder chili, go to 4 tablespoons.
Good to know: This recipe makes about 8 tablespoons, which seasons roughly 2 batches of chili at 3 to 4 tablespoons each.
How does this compare to a store-bought chili packet?
Packets vary a lot by brand and salt level, but as a rough swap, start with 2 to 3 tablespoons of this blend in place of one packet, then adjust to taste. If you keep this mix salt-free, you will likely want to add salt separately.
Is this spicy?
As written it is mild-to-medium. The heat mostly comes from cayenne. Want it hotter? Add more cayenne or a pinch of crushed red pepper. Want it mild? Skip the cayenne and use a mild chili powder.
What is “chili powder” here?
In most U.S. grocery stores, chili powder is a blend of ground chilies and other seasonings. It often includes things like cumin, garlic, and oregano, but brands vary. That is what this recipe assumes. If you are using pure ground chile (like ancho powder), the flavor will be different but still delicious.
Why add zest to a dry seasoning?
You can add citrus to the blend, but it is optional and you have two good options. Option A: keep the zest out of the jar and add it to the chili at the end for maximum freshness. Option B: add dried citrus peel if you have it. Fresh zest contains oils that fade faster in storage.
Can I use this for tacos or burgers?
Absolutely. Use 1 to 2 teaspoons per pound for taco meat, burgers, or roasted vegetables. Add salt separately so you can control it per dish.
Any tips to prevent clumping?
If you add salt, moisture can make the mix clump over time. Keep it tightly sealed, store it in a cool, dry cabinet, and if it clumps just shake the jar hard or break it up with a spoon. If you want it extra fine, sift the blend before jarring.
