Gather all spices and verify freshness; discard any that smell dull or stale.

Measure chili powder, ground cumin, and smoked paprika into a small mixing bowl.

Add garlic powder and onion powder to the bowl, creating the aromatic base.

Stir in dried oregano, cayenne pepper, and black pepper for herbal depth and heat.

Add sea salt and brown sugar to balance and amplify overall flavor.

Whisk the mixture for about 30 seconds until the color is uniform and no clumps remain.

Press any remaining clumps against the side of the bowl with the back of a spoon to break them apart.

Transfer the blended seasoning into a clean, dry airtight glass jar; use a funnel if needed to avoid spills.

Label the jar with the name and date, then store in a cool, dark pantry for up to six months. Use 2 tablespoons per pound of meat when cooking chili.