Add 1 cup of oil to 1 & 1/2 Tbsp. of your favorite chili spice and cook in a saucepan on simmer heat until bubbling or cook in a crock-pot on the lowest temperature until bubbles form. Turn off heat. Let cool and then strain through a cheesecloth until oil is clear. Pour into sterilized bottle. Seal and store in refrigerator or serve straight away. Best to use it up within a week's time.
Note: It might be a good idea to place a label on the bottle with a date and name on it.