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–+ servings
Homemade GAPS chili powder in a small glass spice jar beside a measured pinch bowl

Homemade GAPS Chili Powder Without Garlic or Fillers

A four-spice Full GAPS chili powder made from pure ancho chile, cumin, paprika, and cayenne, with no garlic, starch, sugar, or commercial seasoning packet.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Condiment, Seasoning
Cuisine: GAPS, Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 3 teaspoons pure ground ancho chile pepper no added salt, starch, sugar, or seasoning blend
  • 2 teaspoons pure ground cumin
  • 1 teaspoon pure paprika record sweet or smoked and use the same style consistently
  • 3/4 teaspoon pure cayenne pepper

Equipment

  • Dry measuring teaspoons including a 1/4 teaspoon
  • Four small supported glass or ceramic pinch bowls
  • Small glass mixing bowl
  • Dry stainless teaspoon
  • Small funnel
  • Clean dry glass spice jar with a tight lid

Method
 

  1. Read all four ingredient labels. Use pure single ground spices without added starch, flour, sugar, asafoetida, preservatives, or seasoning blends.
  2. Measure the scaled ancho chile, cumin, paprika, and cayenne into separate supported pinch bowls. Level every spoon before adding it.
    Four measured pure spices for homemade Full GAPS chili powder in separate glass pinch bowls
  3. Tip all four measured spices into one small glass bowl. Stir slowly with a dry stainless teaspoon, scraping the edge and bottom, until the color is uniformly brick red with no pale streaks or concentrated dark mounds.
    Uniform brick-red homemade GAPS chili powder mixed in a supported glass bowl
  4. Transfer the blend to a clean dry glass spice jar, wipe the rim, seal tightly, and store in a dark cupboard or drawer away from heat, light, and steam.

Notes

Full GAPS: Use after pure ancho chile, cumin, paprika, and cayenne have been introduced and tolerated.
Yield: 2 tablespoons plus 3/4 teaspoon per batch.
2x: Use 6 teaspoons ancho chile, 4 teaspoons cumin, 2 teaspoons paprika, and 1 1/2 teaspoons cayenne.
Use: Stir the stored blend before measuring. One tablespoon seasons a six-serving pot of beef chili, with cumin and oregano added separately.
Storage: Keep sealed in dry glass in a dark cupboard or drawer. There is no fixed storage duration; replace it when the aroma or color becomes flat.

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