Ready To Go Chili Packets Recipes

HOMEMADE CHILI SEASONING

Steps:

• Add all ground spices to a bowl and whisk until well combined.
• Store your homemade chili seasoning in an airtight container in a dry and cool place.
• Alternatively, measure everything right into a storage container, close the lid tightly and shake everything up until evenly combined.
• Use 2 tablespoons of this homemade seasoning mix for a large pot of chili to serve 6-8. This equals about one packet of store-bought seasoning mix.

HOMEMADE CHILI SEASONING RECIPE

Steps:

• Combine everything together and store in an airtight container until ready to use, or place directly into chili soup.

MCCORMICK'S "ORIGINAL" CHILI SEASONING - CHILI

Steps:

• In a lg sauce pan or similar, brown meat until cooked through, drain any fat.
• Add chili seasoning, beans and tomatoes to pan.
• Stir to combine ingredients thoroughly.
• Simmer until sufficiently hot, generally about 15 minutes.

CHILI CHEESEBURGERS

Steps:

• Form 6 somewhat-thin patties from the beef and sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side.
• Onto each half of a burger bun, place a cooked patty. Top with 2 to 3 tablespoons grated Cheddar and a pile of hot chili.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

READY-TO-GO CHILI PACKETS

Steps:

• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers). Thaw and use the chili packets in your favorite chili dog, chili cheeseburger or chili nacho recipes.

WHAT TO SERVE WITH CHILI: 18 TASTY SIDE DISHES (+BAKED POTATOES)

Steps:

• Poke several holes in the potatoes on all sides.
• Rub potatoes with olive oil on a baking pan.
• Sprinkle sea salt over the potatoes liberally.
• Bake in a 425°F oven for 55-60 minutes.
• Serve with butter, sour cream, chives, cheese, and bacon bits.