Spiced Chili Rub

Notes: This rub is made for grilled steak. For a more distinct chili flavor, use mild California or New Mexico ground chilies instead of seasoned chili powder. Rub into meat; grill. Then squeeze juice from orange wedges onto sliced meat and season with salt. Make a single batch of rub, or a larger quantity to store airtight indefinitely.


Makes about 1 1/2 tablespoons, enough for 1 steak about 4 by 10 inches

Recipe from


Nutritional Information

Calories 6.4
Caloriesfromfat 42 %
Protein 0.3 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 1 g
Fiber 0.5 g
Sodium 15 mg
Cholesterol 0.0 mg


1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne


Mix chili powder, cumin, coriander, and cayenne. Use or store airtight.

Nutritional analysis per teaspoon.

June 1997
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