For the past two months I’ve been on a “lose a-hell-of-a-lotta weight before the wedding” diet. I’m the type of person that has to eat tasty and flavourful food all the time as bland foods just make me want to rebel and eat chips (anyone else like me?). As a result I’ve been testing out a plethora of healthy midweek meals and its been going pretty well! One of the reasons is that each week we’ve been making a healthy burrito bowl – Mexican chili spice mix grilled chicken, avocado, guacamole, corn salsa, lettuce and yoghurt (to replace the sour cream).
Now, there are moments where I raise my hand and admit to shortcuts I take when cooking, and this is one of those moments. To make the spiced chicken, I’ve been buying those little burrito seasoning packets… you know the ones from THAT brand. I’m my defence, the guac and corn salsa have been made from scratch but my reason for packet seasoning has largely been due to lack of time.
Looking at the back of the seasoning packet the other day, I saw letters and numbers I couldn’t recognise… which was enough to make me hit the supermarket immediately and make a MASSIVE batch of my own seasoning that only had ingredients and not numbers!
Now, I’m still time poor lets not forget, so instead of buying the seeds whole and toasting and grinding my own mix, I’m giving you a simple and easy version with largely powdered spices to make the whole process quicker which means my burrito bowl and spiced chicken wings recipes (coming soon to Chew Town) are closer to hand.
It’s sorta not even a recipe really. It’s just a list of ingredients that you mix together et voila! Now, we like things HOT HOT HOT, so if you aren’t into heat, then simply half the powdered chili component and use less of the spice. You’ll still love it – I promise you.
Mexican Chili Spice Mix
Ingredients
- 4 tablespoons chili powder*
- 3 tablespoons ground cumin
- 3 tablespoons ground coriander
- 2 1/2 teaspoons garlic granules
- 3 tablespoons smoked paprika
- 3 tablespoons dried oregano
- 1 tablespoon sea salt flakes
- 1 teaspoon ground black pepper
Directions
Combine all ingredients in a large bowl and mix until well combined. Place in an airtight container and store somewhere cool.
This spice mix will last for a very long time. Over time, spices will only just lose their potency but as a general rule, for maximum potency, ground spices last 2-3 years and dried herbs last between 1-2 years.
*halve the chili powder if you don't like too much chili.
Thank you so much for this article. I have been meaning to the research for months and make my own mix. I already make a lot of different mixes myself including Raz el Hanout, Lebanese blends, French chicken, etc. But not that one, and felt guilty as, looking at the packet…
I might do the grinding thing, I prefer them whole and freshly ground (electric grinder is so quick).
Your photos are gorgeous as usual. What a fantastic backdrop too 🙂
Thanks Flore, I love making raz el hanout etc. I’ve also made Dukkah recently which will feature on the blog soon – it is so satisfying!
I’ll keep an eye for the Dukkah 🙂 Savoury or sweet?
Savoury for now, but sweet in the pipeline!
Great idea to make your own chili powder! I do that sometimes, and I’ve come to the point that I always buy my coriander already ground. Cumin, I’ll sometimes still toast and then grind because I love its smoky flavor. But you’ve taken care of that in your mix with the smoked paprika. Really good mix — thanks,.
Recent Post: Warm Lentil Salad with Bacon
Thanks John! I’ve been putting it in everything! It gets so addictive.
You know I love making my own spice blends, so much more powerful and the flavors pop! This looks right up my alley and the hotter the better. I’d even add a smidge of cayenne! Have a great weekend.
Recent Post: Gratinéed Cauliflower with Pesto Panko Breadcrumbs
Gosh! You do like it hot. Haha. I have to be careful how much I use otherwise I have to leave the kitchen as my eyes are burning.
Ha! Ha girlie. Whatever you do. . .never, ever look at the back of those seasoning packets. Well . . .I’m sorta glad you did because the homemade seasonings are so much better. I started making my own seasonings last year when I was too lazy to run to the store for a packet. And you know what. . .I finally discovered that I was truly missing out. Can’t wait to give yours a try. . .coming from the girlie always game for a burrito bowl or taco salad.
Haha! I’ve learned that the hard way Lynn… never again! Burrito bowls have become a weekly staple now. So easy when you have the right spicy chicken
I really need to get some smoked paprika. I’ve heard so many good things about it!
It’s delicious Rahul! You’ll want to put it in everything.
I am the first to take short cuts but I never buy packet mixes for sauces, spices etc. And yours looks a bazillion times better than anything that certain multinational brand with primary coloured packaging could produce 😉
Recent Post: White chocolate cinnamon blondies recipe
How incredibly delicious. I can think of dozens of recipes I would add this tasty mix to. Your pictures are stunning, as always. (And congrats on the upcoming wedding!)
I absolutely love homemade spice mixes! So much better for you (none of the crap), and way more flavorful (real flavor, that is). Lovely photos! Strange question, but can I ask where you found those scissors? I’m always on the hunt for small housewares and those caught my eye! Congrats on your upcoming wedding!
I’m guilty of sometimes grabbing a packet of spices when I’m rushed off my feet, but I don’t like buying them, so I’m so glad I’ve found your recipe as now I can make one big batch and always have it to hand!
Gosh this spice mixture sounds absolutely heavenly! I need to whip me up a batch of this for future recipes!
Recent Post: Orkney Beremeal Shortbread Biscuits with Scottish Seaweed
What an awesome recipe and I love your pictures and styling of the spices
Isn’t making spice mixes fun? I still have a bit of Mex spice left in my cupboard. I actually don’t mind just dipping my finger in and having a little taste occasionally! Yep, I’m weird.
Recent Post: Kale salad with smoked trout, haloumi, chickpeas, chimichurri & tahini yoghurt
Hi, thank you for the post am going to try the blend today as making a big pot of chilli to freeze. How much would you use for 1 kilo of mince beef?
I was just wondering how much I should use in a 7qt Crock Pot for Chili? I’m new to the spice game, need some pointers. Thanks