For the past year or so I’ve been on the hunt for a great chili recipe.
We’re tried tons of recipes, and so you can imagine I’ve gone through a ton of chili powder.
(Well-maybe about 2 pounds is more like it .)
I’ve always made my own Homemade Chili Powder and the recipe has served us well, but this week I decided to experiment with a bunch of recipes and do some taste tests so I could recommend a recipe for you all.
The chili powder recipe that we were used a base of chili peppers. And while we like it, the chilis are a little hard to come by, and they are a little pricey, so I wanted to find a recipe with a base of paprika–a spice that is in almost everyone’s kitchen.
I hope to share my original at some point. One other chili powder came in a close second, but it needs a bit more work before I share that one.
After literally making and trying about 15 different recipes, we have a winner.
(And I now have a bunch of “non winners” that I’ll blend together to put in a corporate chili powder container so nothing goes to waste.)
First of all, just to share a bit about me if you haven’t been around my blog for a long time, I LOVE making my own just-about-everything.
Partially because I am
cheap frugal, but also because I think it’s a fun challenge.
I also do it to avoid icky ingredients in things.
Why Make Your Own Seasoning Blends
I have a whole post written on homemade seasoning blends, but here’s a brief synopsis:
1. It’s a lot cheaper to make your own seasoning blends–you’re basically paying “the other guy” to do the measuring and blending.
2. You can play around with the ingredients to find a mixture that you like best.
3. You can adapt to special diets easily. (Some spice mixes have gluten, dairy, or other ingredients in them that folks with those allergies need to avoid.
4. Many spice blends have chemical nasties in them (like silicon dioxide) to make them free flowing. Personally, I’d rather break up a few lumps in my spices than eat silicon dioxide, thank you very much.
5. It’s fun to experiment in the kitchen !
Basic Chili Powder
Makes approximately 4 Tablespoons
2 Tablespoons paprika
2 teaspoons oregano
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper (omit or increase to taste)
1. Place all ingredients in a bowl.
2. Blend thoroughly.
3. Store in an airtight container in the refrigerator. Paprika is a pepper and should be refrigerated for maximum shelf life and potency.
I hope you like this as much as we do.
We were taste testing these mixtures on popcorn and brown rice. My boys and my husband had a great time sampling the options while we were moving a “new to us” trundle bed into our boys’ room.
Move mattress in–taste rice–move bed piece in–taste rice.
You should see my kitchen now–little containers of rice with chili powder on top and popcorn is just about everywhere . I had my sons help me with the blending and measuring so things are a bit more messy than usual. It’s hard not to have a mess in a whole food kitchen, isn’t it?
How to Use Chili Powder
1. Of course, use it in chili. (I’m pretty clever, huh?)
2. Sprinkle it on rice and beans, or even on veggies.
3. Sprinkle on salads with a drizzle of olive oil and salt for a makeshift dressing.
4. On eggs.
5. As a substitute for pepper in a recipe. Just add a bit more chili powder than pepper.
So now you have another great homemade seasoning blend to add to your frugal pantry arsenal.
And now I get to go back to working on a really great chili recipe to share with you all.
Other Homemade Seasoning Blends:
Do you have a favorite chili recipe to share? I’d love to try it!
Shared at Diet, Dessert N Dogs, Skip to My Lou, The Better Mom, Real Food Forager, Simply Sugar and Gluten-Free, Time Warp Wife, Chef in Training, Intentionally Domestic, Nap Time Creations, Far Above Rubies, We Are that Family, Frugally Sustainable, The Nourishing Gourmet, and The Prairie Homestead.