1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Toss it all together, store in airtight container.
I generally use about 2 tablespoons per 1 pound of meat. To be totally honest though, I eyeball just about everything when I cook so more or less than that works too.
Cheaper, tastes better and if you double or triple the recipe it lasts for quite a few meals.