chili_seasoning
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Table of Contents
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
- All ingredients are fine-ground
- Blend thoroughly in spice blender
- Rest 24–48 hours before use for flavor integration
- 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)
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