Spice Mix for Chili Recipe

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Spice Mix for Chili Recipe
Spice Mix for Chili Recipe photo by Taste of Home
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Spice Mix for Chili Recipe

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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
MAKES:
24-30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24-30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3-1/2 teaspoons garlic salt
  • 3-1/2 teaspoons chili powder
  • 2 teaspoons each salt, onion powder, pepper, ground cumin, paprika and dried parsley flakes
  • 1/2 teaspoon cayenne pepper
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms, optional
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced
  • Shredded cheddar cheese

Directions

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).
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.
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. Yield: 8-10 servings.
Originally published as Spice Mix for Chili in Country Woman Christmas Annual 2006, p55

  • 3-1/2 teaspoons garlic salt
  • 3-1/2 teaspoons chili powder
  • 2 teaspoons each salt, onion powder, pepper, ground cumin, paprika and dried parsley flakes
  • 1/2 teaspoon cayenne pepper
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms, optional
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced
  • Shredded cheddar cheese
  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).
  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.
  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. Yield: 8-10 servings.
Originally published as Spice Mix for Chili in Country Woman Christmas Annual 2006, p55

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MY REVIEW
CorkyCooks User ID: 8921637 253221
Reviewed Aug. 27, 2016

"This is a great blend for a chili mix! We have used this recipe a few times now & I plan on gifting it to family for their holiday food gift baskets!"

MY REVIEW
mnemke User ID: 1330944 68252
Reviewed Sep. 12, 2011

"This combination of spices is perfect for a nice zesty bowl of soup. It is now my family's favorite soup."

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