Wednesday, 4 April 2012

Chili Seasoning Mix

I'm no Martha Stewart, but here is a good thing.  On cold days like today I like nothing better than a steaming bowl of Chili Con Carne.  I make mine with veggie mince instead of beef. To my shame, I must admit to using a certain pre-packaged chili seasoning mix.  I know, it's unforgivable, but I think I can be redeemed because I have found a recipe to make my own chili seasoning mix!  You can make it in advance and store it in your spice cupboard until you need it. 

Here is how to do it!

Use a small jar with a tight fitting lid, any old jam jar will do.  Mix together the following ingredients:

2 Tablespoons of plain flour
2 teaspoons ground cumin
1 teaspoon garlic powder
2 teaspoons white sugar
2 teaspoons cayenne pepper
2 teaspoons salt
1 teaspoon dried mixed herbs or oregano
1 Tablespoon paprika

To use:

Chop one large onion into a small dice and fry in a little oil until the onion is soft and almost translucent. 

Add ground beef (1 pound or 500 grams) or veggie mince to the onions and cook until the meat is browned.  Drain any excess fat from the meat.

Stir in 1 can chopped tomatoes and a dollop of tomato ketchup or tomato paste (optional).

Mix two or three teaspoons of the chili seasoning mix with a few tablespoons of cool water, enough to make a loose, smooth paste. Stir paste into the pot.  Start with a conservative amount of spice, you can always add more.
Simmer gently for about 20 minutes, stirring occasionally to make sure the sauce doesn't stick and scorch.

Once the sauce is thick and rich looking, add one can of kidney beans.  I like the ones in chili sauce but if you use regular kidney beans, make sure to drain and rinse them before adding them to the pot.
Simmer until the chili is hot and bubbling gently.

Now you are ready to eat!  Andy likes his chili poured over a bowl of plain white rice and a few slices of garlic bread.  I like mine straight with hot buttered corn muffins.  I feel warmer already!

2 comments:

  1. I will have to try this! I have, except for a select few, tried to stop using packaged seasonings. There is a great spice shop called The Spice House (maybe we took you two there?)in Chicago and I still order all my spices from them. They are hand mixed, very fresh (as opposed to the jars on the grocery store shelf that have been there for who knows how long), and for the most part cheaper. Thanks for the recipe!

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    1. You sent me a box of spices from that shop one year for Christmas. I LOVED their ground cinnamon! It was sweeter and stronger than any other I've ever used...and I use ALOT of cinnamon! You may want to add to or leave out some of the spices. This recipe is just a place to start. Hope you like it!

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