This chili seasoning took Chef Eddie Wilson three years to perfect and won him the 2006 Annual Chili Cook-Off Competition. The key to this recipe is using the highest quality ingredients available, which is why we recommend using Spice Islands brand. If your grocery store doesn’t have dried chiles, you may substitute the powdered versions with similar results.
When preparing this to use right away, dry roast the spices on low to medium heat until everything starts to smell fragrant. This should take about 10 minutes, and it is better to err on the side of not roasted enough than accidentally scorching all of your ingredients.
When preparing ahead of time, you won’t want to dry roast the spices. Roasting does give a deeper flavor profile and more intense heat to this seasoning, but will make it have a much shorter shelf life. All spices lose their flavor over time, so make a batch of seasoning to last you all fall/winter long. Light, humidity and heat degrade spices quickly. Keep your chili seasoning in a tightly-sealed container in a cool, dark place such as a side cabinet. Don’t store spices above the stove or anywhere they could be exposed to high heat and light (such as right beside your stove).
Aside from using it in chili, this seasoning may also be used as dry rub on pork or chicken. Add 2-3 Tbsp. of oil to make an overnight marinade. Sprinkle some on top of fried eggs or use in breakfast burritos. The possibilities are endless!
- 1/4 C. pumpkin seeds
- 2 stemmed and seeded dried ancho chiles
- 2 stemmed and seeded dried arbol chiles
- 2 stemmed and seeded dried pasilla chiles
- 2 stemmed and seeded dried chipotle chiles
- 1 Spice Islands bay leaf
- 1/4 C. paprika
- 1/2 Tbsp. cocoa powder
- 4 tsp. Spice Islands Ground Cumin Seed
- 2 tsp. Spice Islands Oregano
- 1/2 tsp. Spice Islands Fine Grind Black Pepper
- 1 tsp. Spice Islands Garlic Powder
- 2 tsp. Spice Islands Mediterranean Sea Salt
- 1 tsp. espresso powder
- 1/2 tsp. Spice Islands Ground Cloves
- 1/8 tsp. Spice Islands Ground Saigon Cinnamon
If using immediately: Tear all the chiles into rough pieces. In a large pan, dry roast all of the ingredients for about 10 minutes over medium heat. Place the mixture in a food processor and blend to a fine powder. Add to chili to taste.
If prepping ahead of time: Tear all the chiles into rough pieces. Add pumpkin seeds, bay leaf and chiles to a spice grinder or food processor and blend to a fine powder. Add powder and remaining ingredients to an airtight jar. Store in a cool, dark, dry place.