Chiliseasoning Recipes

Steps:

• In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.

Steps:

• In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Steps:

• Combine all ingredients in a small bowl and blend well.
• Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix.
• Store in a cool, dry place and use within 6 months.

Steps:

• Combine the first six ingredients.
• Store in an airtight container in a cool dry place. Yield: 4 batches (20 teaspoons total). To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink.
• Add onion; cook until tender.
• Add tomatoes and 2 more teaspoons of mix.
• Stir in one can of chili beans.
• Place the other can in a blender cover and process until smo oth.
• Add to chili.
• Cook on low for 30-40 minutes or until meat is tender.

Steps:

• Mix all spices in a small bowl and add to ingredients.
• This will season up to 2 pounds of meat.
• You can can also add cayenne pepper if you like spicy.
• This makes a basic mild chili kids love.

Steps:

• All you have to do is mix it up, absolutely no brain power involved!
• If you are making a big batch, make sure to mix it very well so all of the spices get evenly distributed.

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• Mix chili powder, cumin, onion powder, paprika, garlic powder, salt, oregano, brown sugar, cayenne pepper, mustard powder, coriander, black pepper, cinnamon, and bay leaves in a bowl. Store seasoning mix in an airtight container.

Steps:

• Combine all ingredients.
• Add 3 tablespoons to each pound of meat when making chili.
• Replace commercial chili powder in favorite recipes.
• Use to season meat for tacos or taco salad.
• Add to ground beef for grilled burgers or a meat loaf.