Jul 4, 2011

Kay’s Chili Mix

Chili Mix

Happy 4th of July to all my American friends!

Guess what I’ve done this weekend aside from feeling a bit under the weather and sorry for myself. No, go on… guess!

Yup, I’ve been making chili in the middle of summer. Still haven’t figured out if that means I’m pulling a Charlie Sheen or that I’m just a hardcore foodie. Either way…

What prompted this chili fest was the discovery of masa harina in our local supermarket. I was so happy. I mean, every foodie worth his or her salt knows you cannot make a half-decent chili without masa harina.

So when I finally got my hands on it I had no other choice than to work on a little more hefty chili mix (even though this chili is great as well). I found the perfect balance of spice and flavor for us.

 

Ingredients:

1 1/2 tbsp masa harina
2 tbsp chili powder
1/2 to 1 tbsp cayenne
2 tsp brown sugar
2 tsp Lawry’s seasoned salt
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 1/2 to 2 tsp cumin
2 tsp sweet paprika powder
2 tsp dried oregano
1 tsp dried parsley
1 tsp cocoa powder
 

Directions:

 
Combine all spices and store in an airtight container. Easy, right?
 

Then you simply turn it into this. That’s all.
Chili Mix
 

I went for a ‘quick’ chili using a pound ground beef, the spice mix, bell peppers, onions, tomatoes, enchilada sauce, garlic and kidney beans. Let the whole thing simmer for a few hours and finished it off with some lime juice.

Also, I got the tip to let a cinnamon stick simmer along with the chili. Will try it next time.

Make sure to add lots of fixin’s: Cilantro, grated cheese, sour cream and finely minced raw onions. And lots of bread, of course. Moroccan flat-bread this time though that could easily have been cornbread.

What can I say? This Dutch girl loves her chili. Even mid-summer.

 

Kay’s Chili Mix
Ingredients
    1 1/2 tbsp masa harina
    2 tbsp chili powder
    1/2 to 1 tbsp cayenne
    2 tsp brown sugar
    2 tsp Lawry’s seasoned salt
    1/2 tbsp onion powder
    1/2 tbsp garlic powder
    1 1/2 to 2 tsp cumin
    2 tsp sweet paprika powder
    2 tsp dried oregano
    1 tsp dried parsley
    1 tsp cocoa powder
Directions
    Combine all spices and store in an airtight container.
Meal type: seasoning
Servings: 1
Copyright: © kayotickitchen.com

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    16 Comments »

    1. 1

      Have you ever tried smoked paprikapoeder in your mix? Very yummie!

      Suzie on Jul 4, 2011 @ 10:47 am Reply
    2. 2

      @Suzie:

      I have! The spicy one is really tasty.

      Kay on Jul 4, 2011 @ 10:53 am Reply
    3. 3

      It looks fantastic!

      Maria on Jul 4, 2011 @ 11:10 am Reply
    4. 4

      Hmm ziet er lekker uit! En dit is gewoon een chili saus??

      Cindy on Jul 4, 2011 @ 11:51 am Reply
      1. Is gewoon een chili con carne, maar dan met eigen gemaakte kruidenmix en toppings.

        Kay on Jul 5, 2011 @ 8:13 am Reply
    5. 5

      Huh geen foto’s…… Dat ben ik niet van je gewend. Nou ja, ik vergeef het je want je was een beetje ziek ;)

      arrisje on Jul 4, 2011 @ 12:28 pm Reply
    6. 6

      @Arrisje:

      Nee, geen foto’s, want dit was een chili kruiden recept, geen chili recept. Daar heb ik er al eentje van op het blog staan! Dit was gewoon ons avondeten.

      Kay on Jul 4, 2011 @ 12:30 pm Reply
    7. 7

      Oh yuck no, geen kaneel erbij, dat is altijd zo vies ook bij Marokaanse gerechten. Vind dat echt helemaal niks. Verpest voor mij echt de smaak. Zou zonde zijn. Je doet toch ook geen gehakt bij je speculaas koekjes?

      Clauw on Jul 4, 2011 @ 1:22 pm Reply
    8. 8

      Kaneel is niet alleen in marocaanse gerechten! Over griekelaan, turkij, de hele middle east…always used in vleesdishes! Ik vind het heerlijk! Smaken verschillen!

      Suzie on Jul 4, 2011 @ 1:28 pm Reply
    9. 9

      Chili in summer is totally OK. Nothing odd about it at all.
      It came to the US from Mexican cuisine — at one time much of the Western US was under Spanish/Mexican control — developed in a much hotter climate than prevalent in  much of the US or Germany. I’ve been told that the heat, from temperature & the chili peppers, will cool you down by making you sweat. I’m glad that we now have better options to stay cool, but few are as tasty!

      MikeW on Jul 4, 2011 @ 2:19 pm Reply
      1. Must admit that I even eat stews mid-summer and salads in winter :)

        Kay on Jul 5, 2011 @ 12:48 pm Reply
    10. 10

      That looks so good I want to dive in right away. A pity it is not a step by step recipe. Or is it basically your other chili recipe but then with this new spice mix?

      Ilse on Jul 4, 2011 @ 3:27 pm Reply
    11. 11

      @Ilse:

      it is. The main difference is I used a can of commercial enchilada sauce here, too, and added toppings. My chili is almost always the same.

      Kay on Jul 4, 2011 @ 3:46 pm Reply
    12. 12

      Right, thanks ^^

      Ilse on Jul 4, 2011 @ 4:53 pm Reply
    13. 13

      Can you get Mexican ingredients easily in Holland?  If so, and if you like smoky-spicy flavors, I highly recommend you try adding some “chipotle chiles en adobo.”  They usually come in little cans of 4-6 chiles each and impart this really amazing smoky flavor.  I’d only add 2-3 for a big pot of chili though; they can be really spicy!

      Now I need to go make chili this weekend!

      Katherine on Jul 8, 2011 @ 5:49 pm Reply
      1. We have the chipotle chiles here (not sold everywhere, though) but not the ones in adobo, I think!

        Kay on Jul 14, 2011 @ 10:22 am Reply

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