chili spice recipe
The Best chili spice recipe
I love how it works in so many dishes, from simple stir-fries to heartier stews. It’s also a great way to boost nutrition, since it’s packed with spices like cumin and paprika that can help with digestion and add antioxidants. Plus, it’s easy to adjust the heat level—just tweak the cayenne or add extra fresh peppers if you want it hotter. It’s a simple, reliable way to make meals feel special, no matter what’s on the table.
Spiced Chili Cornbread
A hearty, slightly sweet cornbread infused with smoky chili spices, perfect for serving alongside soups or as a standalone snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, salt, baking powder, buttermilk, egg, and vegetable oil until smooth. -
2
In a separate bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne. Stir into the dough mixture until evenly distributed. -
3
Pour batter into an oiled 8×8-inch baking dish. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking dish (8×8-inch)
- Spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, add 1/4 cup shredded cheese or a dollop of sour cream on top before baking.
- Let cool for 10 minutes before slicing to prevent a soggy texture.
Watch Video Of How Spiced Chili Cornbread Works
❓ Frequently Asked Questions About Spiced Chili Cornbread
1. What is the best way to adjust the heat level in this chili spice blend?
Use a mix of mild and fiery spices like smoked paprika for warmth without heat, or add cayenne powder or chipotle powder for extra kick. Start with half the recommended amount and taste as you go—adjust to your preference.
2. Can I substitute any of the spices in this recipe?
Yes, but keep the core balance. For example, replace cumin with coriander if needed, but reduce the amount slightly to avoid overpowering the blend. Avoid direct substitutions for cayenne or smoked paprika, as their flavors differ significantly.
3. How long can I store the chili spice blend once made?
Store in an airtight container in a cool, dark place for up to three months. For longer storage, freeze the blend in a single layer before transferring to a freezer bag to preserve freshness.
4. What’s the ideal way to toast the spices before grinding?
Toast the whole spices—like cumin seeds, coriander seeds, and chili flakes—in a dry skillet over medium heat for 1–2 minutes until fragrant and lightly browned. Be careful not to burn them, as this can alter the flavor.
