Autumnwinter Essentials Chili Chili Spice Mix Recipes

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.

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.

Steps:

• 1. PREP/PREPARE
• 2. If you do not have access to dried chilies, you can always use the store-bought, pre-ground variety. However, Amazon does sell these items, and the mix will taste better if you use whole chilies and grind them yourself.
• 3. If you want the mix to have deeper, richer flavor, after you stem and remove the seeds from the chili's, place them in a hot dry pan for a bit. The heat will bring out more of the chili flavor. Or, you could put them in a 250f (120c) oven for about 20 - 30 minutes.
• 4. Gather your ingredients (mise en place).
• 5. Cut the chilies open and remove the seeds and the stems.
• 6. Add all of the ingredients to a spice, or really good blender (I use a Vitamix).
• 7. Mix until a powder. Blend-Baby-Blend.
• 8. Store in a glass jar with a good lid, in a cool dry place, as you would any other spices.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for chili powder, but especially a nice pot of chili. Enjoy.
• 11. Keep the faith, and keep cooking.

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.

Steps:

• Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.
• To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!
• It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.