I usually make a big batch of this to do multiple pots of chili without having to remix or measure any spices. Toss everything into a storage container, shake and mix up well, and the seasoning for my chili is ready when I am. This also makes it easy for Jeff to whip up a batch of chili that tastes like mine.
4 tbsp chili powder
2 tbsp smoked paprika
3 tbsp cumin or coriander
1 tbsp cayenne powder
2 tbsp ground ancho chili powder
2 tbsp black pepper
4 tbsp salt
Notes- all spices are ground, and I like to toast my spices in oil for a few minutes in the pot after the onions have softened and before adding any liquids, tomatoes or beans. Then I use the tomatoes to deglaze the pot.