Step by step

01
Add every dry spice to a small bowl. This is one batch — enough for about 1 pound of ground meat or beans.
02
Stir until the color is even. Break up any chili-powder clumps with the back of a spoon.
Tip
Store-bought packets are mostly the same spices plus starch and extra salt. Making your own lets you drop the salt or skip the heat.
03
Taste a pinch. Add salt if it is flat, cayenne if you want heat, or more cumin if you want it earthier.
04
Spoon into a jar. Label it and the date. Keep it in a dark cupboard.
05
To cook: brown 1 pound of meat or sauté 3 cups of beans, drain extra fat, then stir in 2 to 3 tablespoons of the mix plus 1/4 cup water. Simmer 3 to 5 minutes until the sauce clings.

Notes

Store-bought packets are mostly the same spices plus starch and extra salt. Making your own lets you drop the salt or skip the heat.
This mix stays punchy for about 3 months. After that the paprika and chili fade.
For a bigger jar, multiply every line by 4 and keep the same ratios.

Safety note: this is practical DIY guidance, not medical, chemical, or professional advice. Skip anything that feels unsafe for your setup.