A well-rounded blend with four different chilies and spices that’s nice and smoky and perfectly blended with a good kick, but not fiery hot. I’m loving it rubbed all over chicken be roasted. Use with coarse salt when dry brining… amazing crispy skin results!

Created to add a deep-smoky, spicy aura to many of your meals with a well-rounded flavor.

I LOVE to use it as a DRY RUB ~ add kosher salt (large grained) to the seasoning (see recipe for amounts.)
See my Spatchcocked Chicken Recipe – “Dry Brining.”

This blend has the perfect consistency – not too fine. And the COLOR!!! Wow.
If you are not familiar with these ingredients… keep reading for their flavor profiles, each one adds a particular depth of flavor and personality to the mix.

Ingredients:

• Mulato Chili Powder: The darker, more matured cousin of the Ancho Chilewith it’s refined raisin-prune flavor and medium heat.

• Smoked Paprika: A Spanish specialty, it’s got a round, smoky, woodsy, spiced-mild flavor that is completely different from everyday paprika.

• Ground Cumin: The aromatic seeds of a plant of the parsley family, used as a spice. A rich and hearty, earthy and warm flavor.

• Oregano (Mexican or Italian): Mexican oregano has lemon and citrus flavors as well as some tones of licorice, it is stronger and less sweet.

• Kashmiri Chili: A fiery red color and balanced mild heat. It is uses for its full bodied flavor and aroma.

• Ground Chipotle Chilies:  Dried, smoked red Jalapeño peppers. Their smoky-sweet flavor is often used in Southwestern and Mexican dishes to impart a relatively mild but earthy spiciness in everything from chili to barbeque. This one is kinda spicy!

• Granulated Garlic: garlic that has been coarsely ground to a sand-like consistency.

• Kosher Salt (to add when using as a rub): The perfect sized coarse, large-grained salt. coarser grain crystals for a rub – It’s also harder to over-salt your meats when you use kosher salt. A Spanish specialty, it’s got a round, smoky, woodsy, spicy flavor that is completely different from everyday paprika.

The recipe packs some essential heat, but not very spicy.
The spiciest ingredient used is Ground Chipotle Chilies.

The recipe makes 1/4 cup… double or triple it; believe me you will use it up!

This Seasoning & Rub was not created for seasoning Chili… it contains chilies… although it would be great addition meat or veggie chili!

Use it to add flavor to your favorite meats, veggies, stir fries and Mexican dishes.
Also for dips, stews, and egg dishes.

What is a DRY RUB – and how to use:

To 3 tablespoons of the Smoky Chili Seasoning ADD 3 teaspoons of Kosher Salt and mix in. Dry Rubs contain salt! 

When added to meat, in my Spatchcocked Chicken Recipe, it rests for 24 hours… that’s Dry Brining!!

Simply called a “rub,” refer to rubbing dry spices onto meat before you cook it. This technique seasons and flavors the meat and seals the juices inside. Adding a dry rub to your meat gives you a crispy outside and a delectable and tender inside.

For Spatchcocked Chicken see recipe (backbone removed and flattened):

Add the Rub, which you added Kosher Salt to and rub all over both sides of the chicken, and even under the skin. Place on a pan to hold and refrigerate uncovered for 24 hours (dry brining.)

Avoid a product like this:

I LOVE my Spice Grinder!! (Grind your spices fresh!)

Secura Electric Coffee Grinder and Spice Grinder with 2 Stainless Steel Blades Removable Bowls

Enjoy this recipe – works GREAT as an all purpose salt-free seasoning OR add Kosher Salt for a Dry Rub.

Let me know how you use it!
Karen

Karen's Smoky Chili Seasoning & Rub

A well-rounded blend with four different chilies and spices that's nice and smoky and perfectly spiced with a good kick, but not fiery hot. I'm loving it rubbed all over chicken and roasted. Use with coarse salt when dry brining... amazing crispy skin results!

Prep Time: 7 minutes minutes

Total Time: 7 minutes minutes

Servings: 12 1 t. servings; makes 1/4 cup

Author: Karen Sheer a zest for life

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Ingredients

• 2 teaspoons dried mulato chiles ground
• 1 tablespoon smoked paprika
• 1 teaspoon cumin ground
• 1 teaspoon Mexican oregano can use Italian
• 1 teaspoon granulated garlic
• 1/2 teaspoon chipotle chilies ground
• 1 teaspoon Kashmiri chili ground

Instructions

Note:

• Use fresh, not old ingredient for the best flavor.

Make Seasoning:

• Add all seasonings in a bowl and mix together to blend.

  Store in an airtight container away from light and heat.

Notes

The Seasoning & Rub should have some texture; not ground to a fine powder. 

Mulato Chiles: Heat a small skillet to medium heat. Add the whole chiles and toast on both sides until fragrant, about 20 seconds each side; do not burn. Cool completely, discard stems and seeds and process in a spice blender until somewhat fine.
Cumin: I toast and grind fresh. 
Garlic: I pulse dehydrated garlic flakes to a coarse powder.
Mexican Oregano: I toast very briefly, then process in my spice blender.
I used bought Chipotle Chilies ground. Use Mulato Chili method if whole. 
Kashmiri Chili and Smoked Paprika ~ I have purchased ground. 

For using as Dry Rub: great on chicken, see my recipe! 
To each 3 tablespoons of seasoning - add 3 teaspoons of Kosher Salt. (I use Diamond Kosher Salt.)

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

COURSE: seasoning

CUISINE: Mexican

KEYWORDS: Smokey Chili Seasoning & Rub Recipe, Smoky Chili Seasoning & Rub

Nutrition Facts

Karen's Smoky Chili Seasoning & Rub

Amount per Serving

Calories

7

% Daily Value*

Fat

 

0.2

g

0

%

Saturated Fat

 

0.04

g

0

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.04

g

Sodium

 

4

mg

0

%

Potassium

 

25

mg

1

%

Carbohydrates

 

1

g

0

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

0.3

g

1

%

Vitamin A

 

342

IU

7

%

Vitamin C

 

0.03

mg

0

%

Calcium

 

6

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.