Ingredients:
- 4 TBsp. chili powder
- 2 1/2 tsp. ground coriander
- 2 1/2 tsp. ground cumin
- 1 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. Cayenne pepper
Directions: Combine the spices. Store in an airtight container or zipper-closing sandwich bag in a cool, dry place.
Yield: 20 tsp. mix or 4 batches (use 5 tsp. for each recipe of chili)
Chili
Ingredients:
- 1 lb. boneless round steak, cut into 1-inch pieces
- 2 tsp. vegetable oil
- 5 tsp. Chili Seasoning Mix, divided (Recipe shown above)
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 28 oz. can diced tomatoes undrained
- Two 15 oz. cans chili beans, divided
Directions: Lightly brown steak in oil in a Dutch oven; add 3 tsp. of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion and cook until tender. Add tomatoes and 2 more tsp. of the seasoning mix. Stir in one can of chili beans. Put the contents of the other can in a blender, cover and process until smooth. Add to chili. Cook on low for 30 – 40 minutes or until meat is tender.
Yield: 10 servings
Northern News 