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¼ cup seasoning and ¾ cup of water per pound of meat. As long as its stored in a cool, dry place it keeps forever. possible add-ins: dried jalapeños ancho chilli powder chipotle ( I always add chipotle) dried onions they’ll rehydrate during cooking. This recipe will make enough for about 4 lbs of meat. This is pretty spicy stuff, if you don’t like a lot heat remove some of the peppers.
- 8 tablespoons chili powder
- 2 tablespoons garlic powder (I prefer granulated )
- 2 tablespoons onion powder (I prefer granulated)
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons dried oregano
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon cilantro
- 2 teaspoons cayenne pepper
- 1 tablespoon parsley
- 2 tablespoons cornstarch (flour in a pinch)
- I usually cook and drain off my hamburger then add a chopped onion and a clove of garlic and cook for about 3 minutes on same heat I cooked the hamburger on, to soften the onion and cook the garlic. Add the seasoning and water and turn heat to high, as soon as it started bubbling / boiling turn to low and cook ‘til most of the liquid is gone. If you actually turn off the heat once it has cooked down a ways it’ll thicken up the rest on its own. Can be used for fajitas, tacos.you name it.