Spice Mix for Chili
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
This spice mix comes from my mother's chili recipe, which is fantastic. It'll make a great gift for the hearty eaters you know, especially if you pair it with a loaf of bread. —Vivian Huizinga, Shallow Lake, Ontario
Ingredients
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3-1/2 teaspoons garlic salt
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3-1/2 teaspoons chili powder
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2 teaspoons each salt, onion powder, pepper, ground cumin, paprika and dried parsley flakes
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1/2 teaspoon cayenne pepper
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ADDITIONAL INGREDIENTS (for each batch):
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1 pound ground beef
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1 medium onion, chopped
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1 cup sliced fresh mushrooms, optional
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1 can (28 ounces) diced tomatoes, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (16 ounces) hot chili beans, undrained
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 teaspoon Worcestershire sauce
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2 garlic cloves, minced
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Shredded cheddar cheese
Directions
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1.
In a small bowl, combine all of the seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 6 tablespoons total).
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2.
To prepare chili: In a large saucepan or Dutch oven, cook the beef, onion and mushrooms if desired over medium heat until meat is no longer pink; drain.
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3.
Stir in the tomatoes, beans, soup, 2 tablespoons spice mix, Worcestershire sauce and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Garnish with cheese.
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