Chili Seasoning Mix

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Chili Seasoning Mix

I don’t use store bought seasoning mixes. They typically have too much salt for me. I am on a mission to create my own seasoning blends so I will have them on hand and not have to pull out all the spices each time I need them. I make chili almost once a week, so it makes perfect sense to have this Chili Seasoning Mix on hand. So, going forward, I will from time to time be posting a few seasoning blend recipes that I have created.

I would consider this a somewhat mild Chili Seasoning Mix. I don’t do well with hot / spicy dishes. However, one way that I do occasionally add a little more heat to my chili is to just add some jalapeño pepper slices when I make it. That is spicy enough for me. If you like more heat to your chili, feel free to adjust this recipe and make it your own.

When adding the beef soup base, it may be slightly moist. Rub the base between your fingers with the rest of the spices to combine thoroughly. Let the mix dry out before putting it away in an airtight container.

I always put chocolate in my chili. It gives it a nice depth. I used a dark cocoa powder to add it to the seasoning blend.

Another way to build flavor is to add an ingredient in different forms. When making chili, I use crushed tomatoes and whole tomatoes. I will also use tomato paste to thicken the chili. I have recently added tomato powder as it provides that classic tomato flavor, so I have added that into this mix as well.

You will also notice I only add 1/2 teaspoon of kosher salt. Right now, I am using canned tomatoes from the store. I haven’t had a garden since I moved. Canned tomatoes have salt in them so if you use store bought canned tomato products, let it cook for a little while and taste before adding any additional salt. Additionally, the beef soup base will also have salt in it.

When using the mix, I add 1 1/2 to 2 tablespoons of the blended Chili Seasoning Mix per pound of meat.

Chili Making Tip for large families. When I was doing catering, we would use an Immersion Blender to lightly pulse the chili after it was browned. This broke down the larger pieces of meat and we were able to serve more people that way. It you do it too much, you will have a paste, so just a quick pulses is enough.

If you like my Chili Seasoning Mix recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.