1/4 c. chili powder
2 tbsp. ground cumin, coriander, dry oregano leaves & basil leaves
1 tbsp. each dry thyme leaves & garlic powder
3/4 tsp. cayenne

Stir together chili powder, cumin, coriander, oregano, basil, thyme, garlic powder and cayenne. Store airtight up to 6 months.

Stir into refried beans for a quick dip; heat it with beans (with or without meat) for quick chili, stir into tomato soup, scrambled eggs or rice pilaf; mix it with oil and vinegar to sprinkle on salad greens; or pat into beef steaks before grilling.