I love chili with or without meat. It’s comfort food on a cold winter’s day. But I so didn’t want to use packaged mixes anymore. So when I finally nailed this recipe, I was ecstatic. It brings together all those yummy heartwarming Southwest flavors without any of that added other stuff. Having it on hand, I’m able to transform just about anything. It does come with a kick, though, so adjust the amount of dry chili flakes according to heat tolerance. I’ve also included a chili powder blend to make it a complete package.

 

 

Ingredients:

• 4-Tbsp chili powder*
• 2-Tbsp red chili flakes
• 2-Tbsp-dry minced garlic
• 2-Tbsp-dry minced onion
• 2-Tbsp Stevia in the Raw
• 2-Tbsp cumin ground
• 2-Tbsp dry parsley
• 1-Tbsp +1 tsp Himalayan or sea salt
• 2-tsp dry basil
• ½ -tsp black pepper

Preparation:

Combine ingredients.

*Chili Powder:

• 2-Tbsp paprika
• 2-Tbsp dry oregano
• 1 ¼-Tbsp ground cumin
• 1 ¼-Tbsp garlic powder
• 1 ¼-Tbsp-cayenne
• 1-tsp onion powder
• ~~~~~~~~~~~~~~~~~
• Using whole dry chilies:
• 3-ancho chilies stemmed and seeded
• 3-Pasilla negro chiles stemmed and seeded
• 3-Arbol chilies stemmed and seeded
• 2-Tbsp cumin seeds
• ~~~~~~~~~~~~~~~~~~~~
• 2-Tbsp garlic powder
• 1-Tbsp oregano
• 1-tsp smoked paprika

Preparation:

1. In skillet heat chilies and cumin seeds on medium heat for 4-5minutes.
2. Remove from heat transfer to spice mill and grind to a powder.
3. In mixing bowl blend garlic powder, oregano and smoked paprika, add ground chili-cumin mix
4. Store in an airtight container.