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Homemade Chili Seasoning Popcorn

Rated as 5 out of 5 Stars

"Popcorn as good as the theater's, with a kick! Salty, spicy and a little smoky. All you need is a large pot or metal bowl. I use a large 2 gallon metal bowl. Omit the chili powders if you don't like it spicy."
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20 m servings 155
Original recipe yields 4 servings


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  1. Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
  2. Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.


  • Cook's Note:
  • I like using the stainless metal bowl for this so that I don't even have to transfer the popcorn when it's done, you just have to let the bowl cool slightly. If you make the popcorn several times it will likely start to make the bowl a little blackened/seasoned on the bottom, so I use the bowl exclusively for popcorn.

Nutrition Facts

Per Serving: 155 calories; 8.2 18.6 3.1 0 292 Full nutrition

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I melted a tiny amount of butter (couple tbsps) and added the seasonings to the butter. I also increased the garlic and onion powder. Delicious and most definetly addictive. Next time, I will do...

The amount of oil for the popcorn was wonderful! I didn't have that oily feeling as I ate it! The heat of this was noticeable, but not overwhelming! I'll be making this again!