You’ll never buy another packet of chili seasoning once you taste this!
Make Your Own Chili Seasoning
Buying those envelopes at about one dollar a shot adds up quickly. Especially if your family loves chili and you make it often.
The herbs and spices in this chili seasoning are probably ones you already have on your shelf. If you don’t, you’re probably only missing one or two and buying the ones you’re missing will pay off in the long run.
Another benefit is you know exactly what’s going into this. The herbs and spices are pure and generally contain no additives, but to be sure, you can always buy organic.
Thick Or Thin
This recipe contains flour–which will thicken your chili.
The original called for 1/4 cup, which I thought was way too much. For most chili recipes, this would produce a very thick mixture. I reduced the amount to 2 tablespoons which would give the chili body but doesn’t make it overly thick.
If you want your chili more soupy, then omit the flour entirely.
Mild Or Hot
My basic recipe is mild-medium for spiciness.
If you like a 5-alarm chili, then increase the red pepper flakes to suit your taste.
On the other hand, if you like a super-mild chili, then reduce my amount of red pepper flakes by half–or leave them out entirely.
- 4 tsp chili powder
- 1 tsp crushed red pepper
- 1 tbs dried minced onion
- 2 tbs flour
- 1 tbs dried, minced garlic
- 2 tsp white sugar
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp dried parsley
- 1 tsp dried basil
- ¼ tsp black pepper
- Mix all ingredients together.
- Store in an air-tight container.
- One recipe of mix will season a chili made with 1 lb ground beef and a 15 oz can of tomatoes.