Classic Chili Mix Recipe
Classic Chili Mix Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Enjoy this full-flavored chili seasoning that'll heat up your holiday gift-giving. The mix is on the mild side, which is nice for those who aren't partial to extra-spicy food. To raise the "temperature," just add more chili powder. —Bernice Morris, Marshfield, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup dried minced onion
  • 4 to 6 tablespoons chili powder
  • 1/4 cup paprika
  • 2 tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried minced garlic
  • 1 tablespoon sugar
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 pound ground beef
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 small green pepper, chopped
  • 1/2 to 3/4 cup water
  • Sour cream, optional

Directions

Combine the first eight ingredients; divide into six batches (a scant 1/2 cup each). Store in airtight containers. Yield: 6 batches.
To prepare chili: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in one batch of chili mix, beans, tomatoes, green pepper and water; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Garnish with sour cream if desired. Yield: 4 servings per batch.
Originally published as Classic Chili Mix in Country Woman September/October 1998, p48

Nutritional Facts

1 cup: 379 calories, 15g fat (6g saturated fat), 75mg cholesterol, 931mg sodium, 31g carbohydrate (7g sugars, 7g fiber), 30g protein.

  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup dried minced onion
  • 4 to 6 tablespoons chili powder
  • 1/4 cup paprika
  • 2 tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried minced garlic
  • 1 tablespoon sugar
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 pound ground beef
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 small green pepper, chopped
  • 1/2 to 3/4 cup water
  • Sour cream, optional
  1. Combine the first eight ingredients; divide into six batches (a scant 1/2 cup each). Store in airtight containers. Yield: 6 batches.
  2. To prepare chili: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in one batch of chili mix, beans, tomatoes, green pepper and water; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Garnish with sour cream if desired. Yield: 4 servings per batch.
Originally published as Classic Chili Mix in Country Woman September/October 1998, p48

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