Chili Seasoning Mix

photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
photo by Chef shapeweaver photo by Chef shapeweaver
photo by -Sylvie- photo by -Sylvie-
Ready In:
1/4 cup




  • Combine all ingredients in a small bowl and blend well.
  • Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix.
  • Store in a cool, dry place and use within 6 months.

Questions & Replies

  1. What is meant by "dried onion" and "dried garlic"? Is that dried, minced garlic and dried onion flakes or does it refer to powders?


  1. I don't normally use a prepared chili mix but I was making recipe #227391 and it called for a package of chili mix, so I used this recipe. This made a great pot of chili and I would use this recipe again. Thanks.
  2. Great chili seasoning mix!! I am making Tamale Pie and it was just right for the type of seasoning I like. Not too hot, and not too mild. Will have this made up and on hand from now on. Thanks, Dancer--Carole in Orlando
  3. This is GREAT! I was in the middle of making a big pot of Turkey Chili when I realized I didn't have a seasoning packet. So I figured I would look it up on here and found this recipe. To my great suprise it was SO much better than the store bought packet and I had all the ingredients on hand! I will definately be skipping the store packets and using this one from now on. I doubled the recipe (I was making a lot) and only used half the red pepper flakes it called for as I have little toddlers. The whole family and our guests loved it! Thank you for a great MONEY SAVING recipe! I love when I can make great things without having to go to the store! ;)
  4. I don't usually use a chili mix for seasoning but I made a chili mac recipe that called for an envelope of it. I made this instead and it worked really well. Thanks for sharing.
    • Review photo by lazyme
  5. I omitted the sugar and flour (I don't prefer thick chili). I also used ground red pepper (cayenne pepper) because that is what I had on hand. Worked great for a pot of chili! Thanks for sharing!


  1. This was very mild and tasty. I made a big pot of chili with over 2 lbs of meat and 2 cans of kidney beans and used the whole recipe for that. I didn't have seasoned salt so I substituted with a sea salt and parsley blend and paprika for that, plus I added about 1T dried oregano, in addition to all the seasoning I put with meat, onions and garlic. I omitted the flour due to gluten intolerance in a family member. I could have substituted cornstarch, but didn't think of it. I will definitely use again since I like the mild taste because you can always add more heat if desired. I did not add the sugar. I made this again and want to put this notation for my own use. Instead of using canned kidney beans, I used this time about 1/2 lb. dried beans, soaked overnight, and added a can of beer with the diced tomatoes and tomato sauce (1 can each for 2 lbs. of ground beef). I also added about 1/2 c red wine and about 2 T of refrigerated minced garlic, and used the entire recipe of seasoning mix for the 1 batch of chili.



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