Chili Oil Recipe
Chili oil is a flavorful, spicy condiment made with dried chili flakes, aromatics, and oil—perfect for drizzling over noodles, dumplings, stir-fries, or pizza. Whether you want to elevate your Asian dishes or add heat to everyday meals, homemade chili oil is simple, customizable, and packed with bold flavor.
Ingredients List
– 1 cup neutral oil (vegetable, canola, or peanut oil)
– ½ cup crushed red pepper flakes (adjust to taste)
– 1 teaspoon Sichuan peppercorns (optional for authentic heat)
– 2–3 garlic cloves, thinly sliced
– 1 small piece fresh ginger, sliced
– 1 cinnamon stick
– 2 star anise (optional)
– 1 tablespoon soy sauce (optional for umami)
– Pinch of salt
Step-by-Step Instructions
Step 1: Add oil, garlic, ginger, cinnamon stick, star anise, and Sichuan peppercorns to a small saucepan. Heat over low to medium heat.
Step 2: Let the aromatics infuse for 10–15 minutes, stirring occasionally. Do not let the garlic burn.
Step 3: Meanwhile, place red pepper flakes and a pinch of salt in a heatproof bowl or jar.
Step 4: Once the oil is fragrant and garlic is golden, remove from heat. Strain hot oil over the chili flakes. Discard solids or save the crispy garlic separately.
Step 5: Stir in soy sauce if using. Let cool completely.
Step 6: Store in a clean, airtight jar. Use as needed for extra flavor and heat.
Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings
Makes about 1 cup
Nutritional Information (per tablespoon, approx.)
Calories: 120
Carbs: 0g
Protein: 0g
Fat: 14g
Storage Instructions
Store in a sealed glass jar at room temperature for up to 1 month.
For longer shelf life, refrigerate and use a clean spoon each time.
Pairings/Suggestions
Drizzle over noodles, dumplings, stir-fries, pizza, eggs, or rice bowls. Mix with soy sauce and vinegar for a dipping sauce.
Seasonal Relevance
Great all year round—especially during cold months when spicy food warms you up. A pantry staple for Asian cuisine lovers.
Conclusion
This homemade chili oil is fragrant, customizable, and far more flavorful than store-bought versions. Whether you love a subtle kick or intense heat, this easy recipe lets you tailor your spice level and enjoy bold flavor with every drop.
Chili Oil Recipe
Course: Uncategorized1
servings5
minutes15
minutes120
kcalFragrant, spicy, and deeply flavorful, this homemade chili oil adds a bold kick to any dish. Whether drizzled over noodles, dumplings, or stir-fries, it brings a rich layer of heat and aroma that store-bought versions can’t match.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (8 oz) can tomato sauce
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon sugar
Salt and pepper to taste
¼ cup water (as needed for desired thickness)
Directions
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks.
- Add the finely chopped onion and minced garlic. Cook for 2–3 minutes until the onion softens.
- Stir in the tomato sauce, ketchup, yellow mustard, chili powder, paprika, onion powder, sugar, salt, and pepper.
- Pour in a little water to reach your desired consistency. Stir well to combine.
- Reduce the heat to low and let the chili simmer for 15–20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning if needed. For thicker chili, simmer uncovered a few minutes longer.
- Serve hot over grilled hot dogs, and top with optional cheese, chopped onions, or mustard.
Recipe Video
Notes
- Use neutral oil like canola or peanut for best results
Add star anise or cinnamon stick for extra depth
Store in a clean, airtight jar for up to one month
Let sit 24 hours before use for maximum flavor
Strain out solids if you prefer a smooth oil
FAQs
Q1: Can I make this less spicy?
Yes! Reduce the amount of red pepper flakes or mix with paprika for milder flavor.
Q2: What’s the best oil to use?
Use a neutral oil like canola, vegetable, or peanut oil for best results.
Q3: Can I add other flavors?
Absolutely—try shallots, bay leaf, sesame seeds, or even dried shrimp for extra depth.
