Autumnwinter Essentials Chili Chili Spice Mix Recipes

CLASSIC CHILI MIX

Steps:

• Combine the first eight ingredients; divide into six batches (a scant 1/2 cup each). Store in airtight containers. Yield: 6 batches. , To prepare chili: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in one batch of chili mix, beans, tomatoes, green pepper and water; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Garnish with sour cream if desired.

SPICE MIX FOR CHILI

Steps:

• In a small bowl, combine all of the seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 6 tablespoons total)., To prepare chili: In a large saucepan or Dutch oven, cook the beef, onion and mushrooms if desired over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, beans, soup, 2 tablespoons spice mix, Worcestershire sauce and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Garnish with cheese.

SPICE ESSENTIALS: 3-INGREDIENT CHILI POWDER BASE

Steps:

• PREP/PREPARE
• If you want to give this spice mix a nice deep flavor, lightly toast the cumin seeds in a hot, dry pan before grinding.
• If you want to mix it up, try adding additional types of dried chilies... have fun with it. But do not add other spices, this is simply a base of chilies and cumin.
• To get these ingredients into a powder, you will need a good grinder. If you have a Vitamix, use it. That is one of the most powerful grinders I have ever seen.
• Gather your Ingredients (mise en place).
• Place the chilies and cumin seeds in a blender or spice grinder.
• Blend into a powder, and then reserve, in a tightly-sealed jar, in a cool, dry place until needed.
• Chef's Note: You should wind up with about 4 tablespoons of chili powder, so if you want to make more, double, or triple the recipe.
• Add to any dish that requires chili powder. A nice big pot of chili comes to mind. Mmmmmm
• PLATE/PRESENT
• Always serve your meals with love. Enjoy.
• Keep the faith, and keep cooking.

FALL ESSENTIALS: DARK SECRET AUTUMNAL CHILI

Steps:

• 1. PREP/PREPARE
• 2. This recipe uses two other recipes of mine. One is for the chili seasoning, and the other is for the meat. You do not have to use them; however, if you do, here they are: Autumn/Winter Essentials: Chili, Chili Spice Mix https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=2 Do Ahead Essentials: Chili Meat in the Freezer https://www.justapinch.com/recipes/main-course/beef/do-ahead-essentials-chili-meat-in-the.html?r=1
• 3. When it comes to canned tomatoes, there are great, good, and not so good brands. If you are interested in reading more on this fascinating subject, here are two articles I wrote, one that describes the different brands lurking out there, and another that talks about getting canned tomatoes tasting fresh. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=2
• 4. FYI: When it comes to the tomatoes, I usually can of whole peeled tomatoes, put them into a bowl, and use my hands to squeeze them until they break up. Why? Because that is how Aunt Josephine did it.
• 5. You will need a big old pot to make this recipe.
• 6. The "Dark Secret" to this recipe is the addition of dark chocolate. Which probably is not all that much of a secret to begin with. Just remember, to be careful. Adding to much chocolate (a little goes a long way) can turn your recipe from awesome to awful.
• 7. Gather your Ingredients (mise en place).
• 8. Add the chopped bacon to a large pot over medium heat.
• 9. Cook until the bacon renders its fat but does not crisp, about 5 - 7 minutes.
• 10. While the bacon is rendering chop up the onions, and mince the garlic.
• 11. Add the onions; along with the garlic, to the pot with the bacon.
• 12. Allow them to soften but not brown, about 3 - 5 minutes.
• 13. Add the beef stock tomatoes, and apple cider vinegar, then bring up to a simmer.
• 14. Add the recipe of make-ahead beef and stir to combine.
• 15. Add the dry ingredients and stir to combine.
• 16. Whisk together the flour and stock (The Slurry).
• 17. Add to the simmering chile and stir into the pot.
• 18. Simmer for an additional 25 - 30 minutes, to allow the chili to thicken, and the flavors to blend.
• 19. PLATE/PRESET
• 20. Serve while nice and hot, with some of my suggested side items. Enjoy.
• 21. Keep the faith, and keep cooking.

AUTUMN/WINTER ESSENTIAL: YUMMY BEEF IN CHILI SAUCE

Steps:

• PREP/PREPARE
• You will need a slow cooker, crockpot, or Instant Pot, to make this recipe.
• The Roast I am using a chuck roast; however, with the long cook times of a slow cooker, just about any type of beef will probably do just fine
• The Paprika There are lots of varieties of paprika floating around out there. I like a hot variety; however, if you want to cool it down a bit you could always use something milder.
• Make of it What You Will This dish is basically sauce and meat, so serving it up is up to you. How about piling it up on some good garlic mash, or maybe egg noodles; even rice would be an excellent option.
• Here are a couple of recipes that go well with this dish: https://www.justapinch.com/recipes/side/rice-side/side-essentials-spicy-rice-dish.html https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?r=4 https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?r=12
• Gather your ingredients (mise en place).
• In the bowl of your slow cooker, mix the salt, pepper, and flower together, then toss in the cubed beef until nicely coated. Then, add the "OTHER STUFF" ingredients and mix until combined.
• Before tossing the beef with the flour, pat it dry with a few paper towels.
• Finally add the "WET STUFF" ingredients and stir to combine.
• Set your slow cooker to low, and cook until the beef is fork tender, about 5 - 6 hours.
• In the last hour, stir in the "FINISHING TOUCHES" ingredients.
• PLATE/PRESENT
• Serve with rice, mashed taters, egg noodles, or whatever you choose. Enjoy.
• Keep the faith, and keep cooking.

DO AHEAD ESSENTIALS: CHILI MEAT IN THE FREEZER

Steps:

• PREP/PREPARE
• The beer will help to tenderize the cubes of beef, and the chili powder will get it nice and flavorful.
• The chili spice powder will season the meat and get it ready for whatever you want to use it in. This is the seasoning that I used... So yummy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html
• Gather your ingredients (mise en place)
• Chop the steak into cubes... chop, chop, chop.
• Add the steak to a bowl, and cover with the beer, then drink what is left.
• Let the beef sit for about an hour.
• While the beef is getting drunk, add the Italian sausage to a pot over medium heat, and cook until it begins to brown.
• Add the cubed beef (with the beer), and the ground chuck, then cook until it begins to brown.
• Add the chili seasoning and reduce the heat to low.
• Cook until most of the beer evaporates, and then allow to cool down.
• Place in freezer or vacuum sealer bags and freeze until needed.
• PLATE/PRESENT
• Use in any recipe that calls for chili meat, like a bowl of chili, tacos, Mexican salads... Whatever. Enjoy.
• Keep the faith, and keep cooking.

BEEF ESSENTIALS: SPICY CHILI TACO MEAT

Steps:

• 1. PREP/PREPARE
• 2. There are a lot of chili spice mixes out there; this is the one I used: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/autumn-winter-essentials-chili-chili-spice-mix.html?r=8
• 3. To make this recipe easier, put all the dried spices into a single bowl, and then just dump them in, when needed. Easy/Peasy.
• 4. Gather your ingredients (mise en place).
• 5. Finely chop up the onion.
• 6. Add the oil to a skillet over medium heat, then add the chopped onions.
• 7. Stir until they soften, about 3 - 5 minutes.
• 8. Add the ground beef and begin to break it up using a wooden spoon.
• 9. Continue to break up the beef for another 3 - 5 minutes.
• 10. Toss in all the dry spices.
• 11. Stir to combine with the beef, about 3 - 5 minutes.
• 12. Add the beef stock and lower the heat to a simmer.
• 13. Stir and allow the stock to reduce until the mixture begins to thicken, about 8 - 10 minutes.
• 14. PLATE/PRESENT
• 15. Serve on tacos or whatever way you prefer. Enjoy.
• 16. Keep the faith, and keep cooking.

SPICE ESSENTIALS: ANCHO CHILI MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a good container with a lid to properly store this spice.
• 3. Gather your ingredients (mise en place).
• 4. Combine the spice ingredients together, and store as you would any other spice; in a cool, dry place away from sunlight.
• 5. Assuming the spices you made it from are fresh, it should last from 6 - 8 months.
• 6. PLATE/PRESENT
• 7. Use in a cheesy Mexican skillet.
• 8. Or, some yummy taco meat... Enjoy
• 9. Keep the faith, and keep cooking.