Total Time
Prep 5 mins
Cook 0 mins

This is one of several "spice mixes" that I've used for years. I prefer it to commercial chili powder because it is salt-free. You can adjust the "heat" to your liking by adding more or less cayenne pepper to the mix. This recipe yields about 1/4 cup of chili powder - I was asked to change the yield from 1/4 cup to 14 1/4 teaspoons.


  1. Mix together well and store in a tightly capped glass jar.
Most Helpful

I was low on chili powder so I gave this one a try. I like the fact it uses up spices I already have and also that it's salt-free. Thanks for the recipe.

nemokitty April 26, 2010

Excellent recipe. I am not one to be concerned about salt content, I just like my spices and spice mixes fresh. This mix is so flavorful that it doesn't need a grain of salt. Instead of garlic powder, I just add fresh garlic to the dish and I like it hotter, so I just add more cayenne. Thanks for the great recipe!

christinaleans September 02, 2009

Yesterday I wanted to buy chili powder but when I saw that the salt was the first ingredient, I decided to not buy it. So I made your recipe today. It is great. Smells the same but with no salt. Thanks Dee. Made for Alphabet chef game

Boomette November 02, 2008