THM Chili Mix and E Style Chili

My Go-To Chili Recipe: A Flavor Explosion in Every Bite

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But let me tell you, this chili recipe is my absolute lifesaver! It's so versatile, flavorful, and easy to customize to my family's preferences. The best part? I can make a big batch on the weekend, and we have delicious, hearty meals ready for the entire week. No more frantic weeknight dinners for me!

The secret ingredient, or rather, the secret *mix*, is this incredible chili seasoning blend. I developed it out of necessity, a way to simplify my chili-making process without sacrificing flavor. Seriously, this stuff is magic! It's so easy to whip up a large batch, store it in a jar, and then just grab a scoop whenever I'm ready to make a pot of chili. It's my little shortcut to weeknight culinary success.

This chili recipe isn’t just quick and easy; it’s also incredibly adaptable. Love spice? Add more chili flakes! Prefer a milder chili? Use less or opt for a milder chili powder. Want some extra veggies? Throw in some chopped bell peppers or zucchini. This recipe is your blank canvas, and your creativity is the only limit. It works equally well with ground beef, turkey, or even lentils for a vegetarian option.

Beyond the Basics: Customizing Your Chili

One of the things I love most about this recipe is its adaptability. I often adjust the ingredients based on what I have on hand or what my family is craving. For instance, if I have some leftover cooked chicken, I’ll add that in for extra protein. Sometimes I'll add a can of corn or black beans for a different texture and flavor profile. The possibilities are truly endless!

Another great aspect of this recipe is its make-ahead capabilities. The chili base can be made well in advance, and stored in the refrigerator for up to a week. This means I can prep everything on the weekend and enjoy a hot and satisfying meal during a busy week without any extra effort.

Tips for Chili Perfection:

• Don't be afraid to experiment! The beauty of chili is that it’s incredibly forgiving. Feel free to add your favorite spices, beans, or vegetables.
• Brown the meat well: This step is crucial for developing a deep, rich flavor.
• Simmer low and slow: Allowing the chili to simmer for a longer period will deepen the flavors.
• Taste and adjust: Before serving, taste the chili and adjust the seasoning to your liking.

This isn’t just a recipe; it’s a time-saver, a flavor enhancer, and a ticket to stress-free weeknight meals. It’s a testament to how simple ingredients, combined with a little creativity and planning, can result in a truly extraordinary culinary experience. So give it a try, and let me know your favorite variations in the comments below!

Serving Suggestions:

This chili is delicious on its own, but it’s also fantastic served with a variety of toppings. Some of my favorites include:

• Shredded cheese
• Sour cream or Greek yogurt
• Chopped onions
• Avocado
• Cornbread

Enjoy!

Step-by-step

• Place all ingredients into your pot of chili (Homemade Chili Recipe below), and stir to blend.
• Make a small batch first, and adjust the measurements and flavors to your liking before adapting them to the big batch.
• Place glucomannan, chili powder, cumin, salt, garlic powder, smoked paprika, and sugar in a blender jar.
• Blend into a fine powder. (Or just skip the blender and dump all into your jar)
• Pour into a clean and dry glass storage jar.
• Add chili pepper flakes and dried onions to the mix and shake to blend.
• Label "Chili Mix", and note the recipe for making homemade chili below.
• I also like to stick on a label with the bulk mix recipe, for easier refills...and shove a little coffee scoop in there if you've got an extra one.
• Brown one pound of ground beef in a heavy bottomed chili cookin' pot of your choice.
• Crumble and really brown it well until the bottom of the meat takes on a deep caramel brown color. (Do you smell that wonderfulness!?!!)
• Now, drain off the fat, and put your meat into a colander, and rinse with warm water. I know this is a weird step...this removes the fat, and allows you to use regular ground beef in an E style meal! Cool, huh!
• Saute one diced onion in the chili pot for a few minutes, and then add your beef back into the pot.
• Add 3 Tablespoons (equal to a scant ⅛ cup) of your dry spice mix to the ground beef.
• Stir well, and add in one 15 ounce can of plain tomato sauce, one can of petite diced tomatoes, ⅛ c. water and a two 15 oz. cans of drained beans (chili or kidney beans.)
• If you like a bit more spice, add a small can of diced green chilis to the pot.
• Simmer uncovered for 20-30 minutes, stirring occasionally.
• I would love it if you would rate this recipe, or tell me your favorite tweaks!