Wilt Chamberlain’s Texas Chili Seasoning: A Slam Dunk of Flavor

I remember my first taste of truly great chili. It wasn’t some fancy, award-winning concoction. It was at a small, unassuming diner in rural Texas, where the aroma of simmering spices hung heavy in the air. The chili, served in a rustic earthenware bowl, was deeply savory, with a complex heat that lingered on the palate. Each spoonful was a comforting hug, a reminder of simple pleasures and the magic of well-seasoned food. It set a high bar, and I’ve been chasing that perfect chili flavor ever since. This recipe, inspired by Wilt Chamberlain’s restaurant chili seasoning, brings me closer to that ideal.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes (for the seasoning itself)
• Total Time: 5 minutes
• Yields: 3 tablespoons
• Dietary Type: Gluten-Free, Dairy-Free, Vegan

Ingredients

• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon Hungarian paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper

Equipment Needed

• Small bowl
• Measuring spoons
• Airtight container

Instructions

1. In a small bowl, combine all ingredients: chili powder, dried oregano, kosher salt, Hungarian paprika, ground cumin, and ground cayenne pepper.
2. Using a spoon or whisk, mix the spices together thoroughly until well combined and evenly distributed. Ensure there are no clumps of any single spice.
3. Store the chili seasoning tightly covered in an airtight container in a cool, dark place, such as a spice cabinet or pantry. This will help preserve its flavor and aroma.
4. This recipe yields approximately 3 tablespoons of chili seasoning. Use about 1 1/2 tablespoons of the seasoning blend per pound of ground chuck when making chili.

Expert Tips & Tricks

• Spice Level Adjustment: Feel free to adjust the amount of ground cayenne pepper to your liking. If you prefer a milder chili, reduce the amount to ½ teaspoon or even ¼ teaspoon. For a fiery kick, you can increase it to 1 ½ teaspoons.
• Bloom the Spices: To enhance the flavor of your chili, consider blooming the spices before adding them to the meat. Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chili seasoning blend and cook for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the spices, as this will result in a bitter taste.
• Freshness Matters: For the best flavor, use fresh spices. If your spices have been sitting in your pantry for a while, they may have lost some of their potency. Consider replacing them with fresh ones for a more vibrant chili.
• Salt Sensibly: The recipe calls for kosher salt, known for its clean taste. If you’re using table salt, which is more concentrated, you might want to reduce the amount slightly to avoid an overly salty chili. Remember, you can always add more salt later, but you can’t take it away.
• Ingredient Quality: Use high-quality chili powder and Hungarian paprika for the best flavor. These two ingredients contribute significantly to the overall taste of the chili. Look for chili powders that are rich in color and aroma. Good quality paprika should be vibrant red and smell slightly sweet.
• Toast your paprika: Toasting paprika for a couple of minutes in a dry pan over medium heat before adding it to the rest of the spices will deepen the flavor, adding a smokey note to the blend.
• Make a big batch: Chili is the perfect dish to batch cook. This recipe can easily be doubled or tripled to yield a larger quantity of seasoning, which can be stored and used whenever you want to make a batch of chili.

Serving & Storage Suggestions

• Serving Suggestions: Wilt Chamberlain’s restaurant famously served their chili in a bread bowl, a classic and satisfying way to enjoy this hearty dish. You can also serve it with a dollop of sour cream or plain Greek yogurt, shredded cheddar cheese, chopped green onions, and a side of cornbread or tortilla chips.
• Storage: Store the chili seasoning blend in an airtight container in a cool, dark place, such as a spice cabinet or pantry. Properly stored, it should last for up to 6 months. Check the aroma before using; if the spices have lost their fragrance, it’s time to replace them.
• Leftover Chili: Once you’ve made your chili, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze chili for longer storage, up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
• Reheating: Reheat leftover chili gently over medium heat on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering. Add a splash of broth or water if the chili seems too thick.
• Repurpose: Leftover chili can be repurposed in many creative ways! Use it as a topping for baked potatoes, nachos, or chili cheese fries. You can also add it to omelets, quesadillas, or even mac and cheese for a flavorful twist.

Nutritional Information

Estimated nutritional information per 1/16th of the blend used to season 2lbs of meat. This will vary based on portion size and the type of meat you use.

Nutrient	Amount per Serving	% Daily Value
Calories	21 kcal	1%
Total Fat	1.1g	1%
Saturated Fat	0.2g	0%
Cholesterol	0mg	0%
Sodium	379.7mg	15%
Total Carbohydrate	3.6g	1%
Dietary Fiber	2.3g	9%
Sugars	0.5g	1%
Protein	1g	1%

Variations & Substitutions

• Smoked Paprika: For a smoky flavor, substitute the Hungarian paprika with smoked paprika. This will add depth and complexity to the chili seasoning blend.
• Ancho Chili Powder: For a milder, fruitier chili flavor, use ancho chili powder in place of the regular chili powder. Ancho chili powder is made from dried poblano peppers and has a rich, slightly sweet taste.
• Chipotle Powder: For a smoky and spicy kick, add ½ -1 teaspoon of chipotle powder to the seasoning blend. Chipotle powder is made from smoked and dried jalapeño peppers and adds a unique flavor dimension.
• Herbs de Provence: You can substitute Herbs de Provence blend in place of dried oregano to offer an earthy and fragrant twist to the spice mixture.
• No Salt: To make this a low-sodium seasoning, omit the kosher salt altogether. Adjust the amount of salt in your chili recipe to taste.
• Add sugar: To add a sweet and smoky flavor, consider adding 1/2 tsp brown sugar or maple syrup to the spice blend.

FAQs (Frequently Asked Questions)

Q: How much of this seasoning should I use per pound of meat?
A: A good starting point is about 1 1/2 tablespoons of seasoning per pound of ground meat, but adjust to your personal taste preferences.

Q: Can I use this seasoning for vegetarian chili?
A: Absolutely! This seasoning blend works wonderfully with vegetarian chili using beans, vegetables, and plant-based meat substitutes.

Q: How long does this seasoning last?
A: Stored properly in an airtight container, this seasoning blend should last for up to 6 months.

Q: Can I make this seasoning spicier?
A: Yes, increase the amount of ground cayenne pepper to your liking or add a pinch of chipotle powder for extra heat.

Q: Can I use this seasoning on other dishes besides chili?
A: Certainly! This versatile seasoning can be used to add flavor to tacos, fajitas, soups, stews, and even grilled vegetables.

Final Thoughts

Wilt Chamberlain’s Texas Chili Seasoning is more than just a spice blend; it’s a journey to flavor town. This versatile blend adds depth, warmth, and just the right amount of heat to any chili recipe. Now, I encourage you to gather these simple ingredients, mix them with love, and unleash the chili champion within you! Don’t hesitate to experiment with variations, share your feedback, and most importantly, enjoy the process of creating something delicious. Perhaps you can try serving it with homemade cornbread and a glass of iced tea for the full Texan experience. Happy cooking!