One of the easiest dishes to put together quickly is chili. Whether it’s “con carne” or “sin carne”, it’s got those delicious spices! The usual thing to do is to grab an envelope of premixed spices at the store. When I recently decided to share my Chicken Chili with Cannellini Beans & Cauliflower Rice recipe, I went shopping for everything I needed, including a package of spice mix. But when I checked the ingredients, I saw it was more than just spices. There were artificial “lab” ingredients and SUGAR. I looked to other brands and couldn’t find one that was just spices. It especially annoys me when sugar is insidiously added where it doesn’t belong. Ohhhh no. Not in my chili!
So I present to you my homemade chili & taco seasoning mix. I know, I know… a taco seasoning generally has less chili powder, more cumin, and no cinnamon or even heat (depending on what you like). I don’t adjust for mine but in case you do, I’ve added those adjustments in the notes below.
You’ll notice my blend has a “secret” that gives a subtle, warm, woodsy undertone that works so well with the cumin – cinnamon! I love cinnamon in general but when it appears in a “supporting role” in savory dishes, it’s the perfect “huh”? that your tastebuds adore – unless you’re not a cinnamon lover. Instead of having a five-alarm fire in my face, I’ve layered it with black pepper, red pepper chili flakes, and cayenne pepper.
You likely already have all the spices in your cabinet (and if you don’t you should!) so take a couple of minutes to make it! Store it in an airtight jar and keep your own special blend at the ready!
Be Delish!
Annette
