Measure your spices. For a standard batch, use: 3 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, 1 teaspoon black pepper, 1/4 to 1/2 teaspoon cayenne, and 1/4 teaspoon red pepper flakes.

Mix until uniform. Add everything to a small bowl or jar. Stir or shake well until the color is consistent and no clumps remain.

Taste and adjust. Pinch a little onto your palm and taste. Add more salt for punch, cumin for warmth, paprika for smokiness, or cayenne for heat.

Store properly. Transfer to an airtight jar. Label it with the date and heat level so you remember what’s inside.

Use it in recipes. For 1 pound of ground meat, use about 2 to 3 tablespoons of seasoning. Brown the meat, sprinkle in the seasoning, and add 1/3 to 1/2 cup water. Simmer 2–3 minutes to bloom the spices and thicken slightly.

For veggies or chicken. Toss with oil and 1 to 1.5 tablespoons seasoning per pound before roasting or sautéing. Add a squeeze of lime at the end for brightness.