Tuesday, January 20, 2015


Chili Mix:

1/2 cup Dried Parsley
1/2 cup Chili Powder
1/4 cup Dried Minced Onion
2 Tbsp Real Salt
2 Tbsp Dried Minced Garlic
2 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Dried Cilantro
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
1 Tbsp Crushed Red Pepper Flakes
2 tsp Ground Black Pepper
2 Tbsp Arrowroot Powder or Cornstarch 

1/4 cup = 1 packet (Although I only eyeball it into my pot. 

I don't have a "recipe" for my chili, so it comes out different everytime. I start with browning meat (beef, turkey or venison) with some veggies (onion, garlic, bell peppers, diced zucchini, shredded carrots, etc. ) and salt and pepper.  Let some tomato paste cook ti get a richer, deeper flavor.  Add tomatoes,  stock, chili seasoning, lentils and beans.  Cover and let simmer for hours. 

I usually make a huge batch and freeze dinner sized amounts in ziplocks.  Then we can thaw it and have dinner almost ready! 
We like to have it over rice, with cornbread or eat it over baked potatoes.

 Our favorite way to finish off the last bit is chili dip! 

Chili dip:
1 block of cream cheese
2 ish cups of chili
Chili seasoning 
Shredded cheese
Crackers or chips

Preheat the oven to 350.  Spread a block of cream cheese into a pie plate,  making sure to smear up the sides, just like you would a pie crust.  Season the chili with extra seasoning,  if it needs it,  pour on top of the cream cheese.   Sprinkle cheese on top and bake for 25 minutes or until the chili is hot through,  and the cheese is melted. 

Here are a few of our other favorite chili recipes:




I double and freeze half of each other these recipes as well, and the two red ones also make delicious chili dip.  

Do have a recipe? Or is chili something you just make?  How do you serve yours?