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The secret to great chili is in the chili powder, a blend of herbs and spices that turns simple ingredients like ground beef and kidney beans into a dish we crave—and sometimes debate over! Should it have beans? Should the meat be ground or cubed? However you like your chili, our hot Mexican chili powder delivers just the right blend of chili peppers, cumin, oregano, garlic and salt to start the party. This is our zesty blend, with just a bit more heat than our regular chili powder. We love it in Mexican, Tex-Mex and Southwestern dishes, from chili to tacos, and enchiladas to pinto beans. But it’s also a tasty addition to rubs, marinades, vegetable salads, cornbread and more. If your hot Mexican chili powder is a deep red color, with a rich, herby aroma that sets your nose tingling, you’ll know it’s McCormick.
Q: If I don’t have hot Mexican chili powder on hand, what makes a good substitute?
A: Hot Mexican chili powder is hotter than regular chili powder, but you can substitute one for the other in equal measure. To add hot chili powder’s spicy edge, include a generous dash of ground red pepper, also called cayenne. If you’re out of regular chili powder, you can make your own. Mix equal parts oregano leaves, paprika, garlic powder and ground cumin. Then spice it up to your heart’s delight with cayenne.
Texans like to lay claim to the invention of chili powder, but Mexicans have been using it for generations. Chili powder is a blend of flavors. It starts with dried chili peppers that are toasted, ground and then mixed with herbs and spices, including cumin, oregano, garlic and salt. We do the job of all that toasting and mixing for you. The result is a spice blend perfect for any time you want robust flavor—Texan or Mexican!
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