Homemade Chili Seasoning Popcorn

1. Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to hot oil. The oil is ready when kernel pops.

2. Pour popcorn kernels into hot oil; season with 1/2 of 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 kernels are popped, 5 to 10 minutes. Remove the pot from heat.

3. Sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.

Tips

I like using a stainless metal bowl, so I don't 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 it exclusively for popcorn.