Recipe by Tuffykenwell
I make up about 6-8 small mason jars of the spice mixture ahead of time so that when I am ready to make chili it is about 10 minutes work away (plus simmer time but I haven't figured out how to get around that yet). It is a very versatile recipe and I have made it with ground beef or ground pork and have interchanged various types of beans and corn. Our favorite version is corn with black beans.
Top Review by snowbunny1977
I found this recipe because I forgot to pick up a mix at the store. Boy am I glad I forgot it! So easy and very good! I will say that kids might not like the heat so you can scale back on the cayenne and red pepper flakes if you want. I like heat so I left it alone. I added 4 cans of kidney beans, 1 can of diced tomatoes, an onion, and a pound of lean hamburger and made my chili like I usually do which is in the crock pot. I did add the mix to 1 3/4 cup of water other wise it would dry out and burn. Keeper thank you! Delicious!
- 1 tablespoon all-purpose flour
- 2 tablespoons minced dried onion
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder (not garlic salt)
- 1⁄2 teaspoon sugar
- 1 teaspoon ground cumin
Directions See How It's Made
- Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.
- To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!
- It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.