Here’s a mild chili spice mix recipe that adds warmth and flavor without overwhelming heat. It’s perfect for those who want a gentler kick. I use this for chili con carne, tacos, on chicken, and also in soups and sauces. It’s great flavour without burning your mouth off. I find this keeps in a sealed jar for at least a month. If you want to add heat, then use a less mild chili powder.
This post may contain affiliate links. If you click on them, and make a purchase, I will earn a small amount of income. They are marked with * for your reference.
Mild Chili Spice Mix Ingredients
• 2 tbsp chili powder (choose a mild one if possible)
• 1 tbsp paprika (for a mild smoky flavor; you can use smoked paprika* for more depth)
• 1 tbsp ground cumin (adds an earthy flavor)
• 1 tsp garlic powder (for aromatic depth)
• 1 tsp onion powder (enhances savory flavor)
• 1/2 tsp dried oregano (adds a hint of herbiness)
• 1/2 tsp ground coriander (for subtle citrusy notes)
• 1/4 tsp ground cinnamon (optional, for a slight warmth and sweetness)
• 1/4 tsp black pepper (adds mild spiciness without much heat)
• Salt to taste (usually 1/2 tsp, adjust as needed)
Instructions
1. Combine all ingredients in a small bowl and mix well.
2. Store in an airtight container, and use within 6 months for the best flavor.
This mix is perfect for all sorts of recipes. But if you really don’t want to make your own, you can buy really good ready mixed chili spice* that is better than the supermarket versions. It is also gluten free which is helpful because some ready made spice mixes do contain gluten based ingredients.
I use our mild chili spice mix in slow cooked chili, which is great in winter for a filling meal, and works well on jacket potatoes, over rice, or in tortillas.