Chili Mix
This homemade chili mix replaces the little foil seasoning packets sold in American grocery stores, and you control what goes in. The base is chili powder and cumin, with oregano, onion and garlic behind them. A small amount of cinnamon adds a quiet warmth that most packets leave out. You choose the heat with cayenne or ancho, and one jar seasons several pots of chili.
Instructions
Measure all of the ingredients into a small bowl. If you are using cayenne or ancho, start with the lower amount and add more only if you want extra heat.
Stir or whisk the spices together until the color is even and no pockets of salt or onion remain.
Transfer the mix to a clean, dry jar and seal the lid tightly so it stays fresh.
When you cook chili, stir in 1 to 3 tablespoons of the mix for every pound of meat. Taste as it simmers and adjust the amount to suit you.
If you have no seasoning salt, replace it with powdered soup bouillon, or increase the salt, black pepper and garlic instead.
Make it personal.
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