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chili_seasoning

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Chili Seasoning Blend (Low / Medium Heat)

Use cases: Taco meat (beef, chicken), beef chili, fish tacos, shrimp, oil rubs

Grind: All ingredients fine-ground; blended together

Final Formula (by weight %)

Ingredient Percentage
Chili pepper blend 31%
Cumin 25%
Garlic powder 13%
Fine salt 11%
Mexican oregano 8%
Coriander 7%
Allspice 3%
Clove 2%
Total 100%

Chili Pepper Blend (inside the 31%)

Chili % of chili blend
Paprika 45%
Guajillo 30%
Pasilla 15%
Ancho 10%

(If no ancho available: Paprika 50%, Guajillo 35%, Pasilla 15%)

100 g Test Batch

Chili blend (31 g total):

  • Paprika: 14.0 g
  • Guajillo: 9.3 g
  • Pasilla: 4.7 g
  • Ancho: 3.1 g

Remaining ingredients:

  • Cumin: 25 g
  • Garlic powder: 13 g
  • Fine salt: 11 g
  • Mexican oregano: 8 g
  • Coriander: 7 g
  • Allspice: 3 g
  • Clove: 2 g

Blending Notes

  1. All ingredients are fine-ground
  2. Blend thoroughly in spice blender
  3. Rest 24–48 hours before use for flavor integration
  4. Store airtight, cool, and dark

Usage Guide

Ground meat: ~2 Tbsp per lb

Fish tacos: 1–1½ tsp per side + oil

Chili: 3–4 Tbsp per pot (adjust salt to taste)

Scaling Table

Ingredient Weights by Batch Size

Ingredient 250 g 500 g 1 kg
Chili pepper blend 77.5 g 155 g 310 g
Cumin 62.5 g 125 g 250 g
Garlic powder 32.5 g 65 g 130 g
Fine salt 27.5 g 55 g 110 g
Mexican oregano 20 g 40 g 80 g
Coriander 17.5 g 35 g 70 g
Allspice 7.5 g 15 g 30 g
Clove 5 g 10 g 20 g
Total 250 g 500 g 1000 g

Chili Pepper Blend Breakdown

(percentages apply to the chili portion only)

Chili %
Paprika 45%
Guajillo 30%
Pasilla 15%
Ancho 10%

Chili Pepper Weights by Batch Size

Chili 250 g batch 500 g batch 1 kg batch
Paprika 34.9 g 69.8 g 139.5 g
Guajillo 23.3 g 46.5 g 93 g
Pasilla 11.6 g 23.3 g 46.5 g
Ancho 7.8 g 15.5 g 31 g
Chili total 77.5 g 155 g 310 g
chili_seasoning.txt · Last modified: 2026/01/27 22:34 by jforbes

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