Prep 15 mins
Cook 15 mins
This is from The Marlboro Country Cookbook I think it has a nice earthy taste to it. I also like to add 4tsp. coriander seeds, I toast all the seed and then grind them. Hope you enjoy.
- 1⁄4 cup ground red chili pepper or 1⁄4 cup ground cayenne pepper
- 1⁄4 cup paprika
- 2 tablespoons dried onion flakes
- 4 teaspoons cumin seeds
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon crushed dried red pepper
- 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.
This was just great. I only used 1 T. of the mix because I was cooking for kids. This was nice and mild and yet flavorful enough for the grown-ups. I did add the whole coriander (toasted) as suggested and I would do that again. Will be saving to my cookbook. Thank You, Vicki! :)
this is the best seasoning I have found yet!! (and I've bought every brand I've seen) My husband says this is the best chili I've ever made.......I do think 3 Tbsp. is too much for us....even tho the family likes "spicy", about 1 and a half TBS. is just right for us.(or at least for me, Ha) I hope I don't lose this recipe.......it is just perfect. Thank you for posting it.
What a wonderful idea this is! Now I don't have to carry little jars of chili powder back to Japan from the US. I made up the seasoning mix today, adding the suggested coriander seeds, but leaving out the garlic powder (I use a lot of fresh garlic, anyway) and salt. Left everything else as specified. Made a very large pot of delicious chili this evening, and am floating on air. Thank you so much for sharing this recipe.