Mix all the ingredients together in a bowl. Place in a covered container and store in a cool, dark place for up to 3 months.
For every pound of meat, use 1 - 2 Tbsp of seasoning mixture, 1 tsp beef bouillon (see note #2) and 1/2 cup water. Add to meat such as beef, pork or chicken and cook over low heat for 15 min, stirring occasionally. Add more water if necessary during cooking.
If using a powdered bouillon, add to the dry spice mixture at the time of mixing. If using a refrigerated bouillon product, add directly to the meat mixture at the time of cooking. Do not use both! It will make the spice mixture too salty.Pre-made chili-powder can be used if a reasonably priced source can be found (watch the ingredient list!). In that case, substitute 2 tsp of chili powder (6) and reduce the paprika by 1 Tbsp (down to 1.5 Tbsp) and reduce the cayenne, cumin and garlic powder by 1/4 tsp (down to 1 tsp).