I started making my own Chili Seasoning Mix Recipe so that I know exactly what’s in my food and also to eliminate potential chemicals and other food additives. I used to use a store bought junk for my chili seasoning mix, but it included ingredients that I couldn’t even pronounce. Yikes.
I grow several herbs in my garden and dry them to use all year. I buy the herbs that I don’t grow and the spices that I use in this chili seasoning mix recipe from good-reviewed and good-quality herb/spice companies. I think it’s important to invest in higher quality herbs and spices because they have more flavor.
We eat a lot of chili over here. My husband does not consider soup a meal, but he loves chili night. As a homeschooling and work at home mom, I use my slow cooker several times a week in order to get dinner on the table at a reasonable time. Chili is one meal that I can slow cook and even my picky eaters will eat it.
I like making chili because I can get it in the slow cooker in the morning before the kids are even awake and not have to touch it until it’s time to eat. I try to have cooked hamburger in the freezer, which saves more time. I can my own tomatoes and tomato juice, so we are eating our homegrown organic food.
Ever since I started making my homemade chili seasoning mix recipe, my chili just doesn’t taste as good unless I use the homemade mix in it. It’s so good!
TIP OF THE DAY: Consider making Homemade Ranch Seasoning Mix at the same time, so you’re stocking up your spice cupboard with some great homemade spice mixes for future inspiration in the kitchen!
CHILI SEASONING MIX RECIPE
- 4 teaspoons chili powder
- 1 tablespoon dried, minced onion
- 1 tablespoon dried, minced garlic
- 1 tablespoon crushed red pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 2 teaspoons white sugar (or less to taste)
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
Mix all ingredients and stir well. Stir in an airtight container. The mix will store up to a year, so I usually double the recipe.
Use your favorite chili recipe and add 2 tablespoons per pound of meat used. You can add more to taste if you prefer. I generally add more salt since my home canned tomatoes do not have added salt.
This is not a spicy chili seasoning mix. If you like a little bit of heat, add some extra chili powder or cayenne pepper powder. For even more heat, add diced habanero or jalapeno peppers.
You can add ¼ cup of flour if you prefer or use ¼ cup refried beans to thicken your chili. I don’t find that the beans alters the taste of the chili.
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You can read more about my thoughts on nutrition, stress and metabolism in my eBook The Nourished Metabolism. No gimmicks, just a balanced perspective on how you can improve your metabolic health. Click here to check it out.
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