MAMA’S CHILLI SEASONING & Chilli
MAMA’S CHILLI SEASONING MIX
This is so good
1 CUP CHILLI POWDER
8 TBSP. CUMIN
8 TBSP. INSTANT MINCED ONION
4 TBSP. PAPRIKA
2 TSP. SALT
8 TSP. DRIED CILANTRO
4 TSP. GARLIC POWDER
2 TSP. GROUND RED PEPPER
2 TSP.THYME, CRUSHED
1 TSP. GROUND CINNAMON
MIX TOGETHER, I USE THE FOOD PROCESSOR TO MIX IT UP AND THEN STORE IN A SEALED JAR. THE REAL RECIPE WAS CUT IN FOURTHS BUT THE WAY WE EAT CHILLI I ENCREASED IT. THIS IS THE BEST SEASONING I HAVE EVER USED
HEALTHY CHILLI
BROWN 2 LB. GROUND BEEF (PUT IN DRAINER
AFTER GREASE IS DRAINED OFF, PUT UNDER THE
HOT WATER FAUCET AND LET HOT WATER RUN
OVER IT FOR A FEWW MINUTES) PUT BACK IN
PAN.
2 TO 3 CANS OF FANCY RED BEANS, DRAINED
AND WASHED OFF.
ADD TO THE MEAT MIX UP, ADD AS MUCH MAMA'S CHILLI SEASONING MIS AS YOU WANT AND HEAT SLOWLY
WHILE ADDING
2 PKG. ONION DRY SOUP NO WATER .. STIR
GENTLY AND THEN AFTER ABOUT 10 MINUTES
ADD 2 LARGE CANS OF CHOPPED TOMATOES.
ADD 2 TO 3 CANS OF WATER, ACCORDING HOW
THICK YOU WANT IT.BRING TO A BOIL AND ADD BEEF BOUILLON, ABOIT 3 TEASPOONS,
COVER. STIR EVERY NOW AND THEN SIMMER
FOR ABOUT 3 HOURS.
I HAVE FOUND THAT THE CHILLI MIX OR POWDER BEING
PUT IN THIS WAY HAS A MUCH BETTER FLAVOR..
IF YOU MUST USE SALT ISE SEA SALT BUT WITH
THE DRY SOUP AND BOUILLON I FOUND I DIDN'T NEED TO ADD
SALT..MONA