Chili Seasoning Mix
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.
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.
- Carbohydrate 22.5864838969768 g
- Cholesterol 0 mg
- Fat 1.97902709823529 g
- Fiber 3.6720863055844 g
- Protein 3.16890536966387 g
- Saturated Fat 0.26626204487395 g
- Serving Size 1 1 Serving (49g)
- Sodium 49.7530731596639 mg
- Sugar 18.9143975913924 g
- Trans Fat 0.322438263445379 g
- Calories 109 calories
Step-by-step
- 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.
- Good for about a year.
The Role of Chili Powder
Chili powder forms the backbone of this dry blend, supplying both earthy depth and primary coloration through ground dried chiles combined with aromatic cumin and garlic. When measuring ground spices, ensure they are fresh and dry because ambient humidity rapidly degrades volatile aromatic compounds. Storing the layered mixture in an airtight glass jar away from direct sunlight protects these compounds for up to 365 days.
Managing Substitutions
Adjusting the components requires understanding their specific culinary functions within the blend. Substituting granulated garlic for minced dried onions alters the moisture absorption rate, though the overall flavor profile remains largely consistent if measured at a one-to-one ratio. Replacing all-purpose flour with cornstarch eliminates gluten while retaining the thickening property necessary to give the finished liquid body during the simmering phase.
Assessing Doneness
Evaluating the final dish requires visual and textural observation rather than a thermometer. Simmering the reconstituted mixture until the sauce coats the back of a spoon and the starches from the flour fully gelatinize signals that raw flour tastes have vanished. Reducing the heat once visible bubbles sluggishly break the surface prevents scorching at the bottom of the pot.
