Chili mix is something I make a point of keeping onhand ready to go. One never knows when you’ll want to make a pot of chili.
And a good chili mix is the foundation for it.
I know it may seem extreme to make a chili mix from scratch, but I like that I can modify the amount of salt in it. And that I can modify the ingredient’s ratios to be more to my liking or mood.
Some day, I will do the math and breakdown the cost involved. I’m not positive it’s much cheaper than buying pre-packaged, but I like the flavor more. And flavor is what it’s all about.
1/4 cup chili powder, you can use less for milder chili but I tend to use more
1-2 teaspoons ground cumin, I tend to use more as I really like the flavor of cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
3/4 teaspoon sugar
1/8 teaspoon cayenne pepper
Combine all ingredients and store in an airtight container. I like the spice cans with see through lids and the magnet on the back. Makes storage easy and I can see what’s in them without having to hunt for what I need. I recommend storing no longer than 3 months.
If you’re like me, this time contraint will be of no consequence as I always use it well in advance of it’s “expiration’ date.
A note about staple recipes:
Staple recipes are ones I like to think of as a pantry item. Something that is used regularly and is akin to salt and pepper. You have to have it in your pantry or something feels wrong.