• Measure each spice carefully and add them to a bowl or directly into a jar large enough to mix easily.

  Stir well, making sure everything is evenly distributed and there are no clumps.

  For a finer, more uniform blend, you can pulse the seasoning briefly in a spice grinder or small food processor. This step is optional, but it helps the flavors distribute more evenly when cooking.

  Transfer the finished seasoning to an airtight container. Store it in a cool, dark place with the rest of your spices, away from heat and light.

How to Use

• Use 3–6 tablespoons per 1 pound of ground beef, depending on spice freshness and how bold you like your chili.

  For best flavor, bloom the seasoning in fat for 30–45 seconds before adding liquids.

Notes on Spice Freshness

• The amount of seasoning needed can vary depending on the freshness of the individual spices used to make the blend. Chili powder, cumin, paprika, and dried oregano all lose potency over time, especially if they’ve been sitting open or stored in warm or bright conditions. If your spices aren’t very fresh, you may need to use more seasoning to get the same depth of flavor. Always season to taste.