1/4 cup all-purpose flour
3 Tbs chili powder
2 Tbs crushed red pepper
2 Tbs dry, minced onion
2 Tbs dry, minced garlic
2 tsp ground cumin
1 Tbs parsley
2 tsp salt
2 tsp basil
1/2 tsp ground black pepper
1 Tbs ground red cayenne pepper (optional...we like spice!)
Combine all ingredients in an airtight container. Put lid on and shake well.
Here is a picture of my fancy container!
To make chili....
1 pound ground beef
2 Tbs Chili Seasoning Mix (above)
16 oz. tomato sauce OR 14 oz. diced tomatoes
1 can dark kidney beans
1. Brown ground beef until no longer pink.
2. Add 2 Tbs chili seasoning mix per pound.
3. Add 16 oz. tomato sauce OR 14 oz. diced tomatoes per pound
4. Rinse canned kidney beans; add to chili.
5. Mix well; simmer for 10 minutes.
6. Serve with shredded cheddar or Mexican-blend cheese and crackers.
1. I also make this in the crock pot. I brown the ground beef and then add all ingredients EXCEPT the kidney beans to the slow cooker. Cook on LOW for 4 hours or HIGH for 2 hours. Add the kidney beans during the last 15 minutes of cooking.
2. This freezes well! Make as above; let cool. Spoon into quart-size freezer bags. When closing, try to get as much air out of it as possible. Place bags in refrigerator to get cold, then place in freezer. By freezing it this way, you can thaw it quickly for a simple dinner or chili dogs!
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