Recipe: Chili Seasoning

With the cooler weather upon us… I have a yen for chili. I love to make chili on cool autumn nights… served with warm cornbread…I’m in heaven.

I make my Chili from scratch and have an excellent Chili Recipe I’ve posted before….

This recipe for seasoning comes from that recipe.... I hope you try it.







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Recipe: Chili Seasoning

All you need:

½ teaspoon cornstarch
1/3 teaspoon red pepper flakes
1 tablespoon chili powder
½ teaspoon cayenne
2 tablespoons paprika (I use sweet paprika, but regular paprika will be fine, too)
2 teaspoons cumin
1 teaspoon salt
2 tablespoons dried minced onion
1 ½ teaspoons garlic powder
3 tablespoons dried green pepper
3 tablespoons dried red pepper

NOTE: You can substitute the dried onion, garlic and peppers with fresh….to do that… omit the dried and use the following when making your chili:

3 medium onions, diced
4 cloves of garlic, minced
3 peppers (red, green, yellow…any combination), diced

The amounts above are for chili made with:

2 pounds of ground beef
2 cans (about 15 ounces) of kidney beans (light red or dark or a combination)
2 cans (14.5 ounces) of tomatoes (I use Delmonte canned tomatoes with Zesty Mild Green Chilis and Zesty Jalapenos)…

All you need to do:

Stove Top Method:

In a large skillet, brown the ground beef, drain the fat off and crumble.

In a large pot, combine all ingredients, including the ground beef, and simmer for 2 hours or longer… (3-4 hours is better). Stir occasionally.

Crock Pot Method:

In a large skillet, brown the ground beef, drain the fat off and crumble.

In a crock pot combine all ingredients, including the ground beef.

Cook on low for 7-8 hours or until done. Stir occasionally.

Suggested Garnishes

Grated Cheddar Cheese
Sour Cream
Finely chopped green onion
Tortilla chips