Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Kay’s 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.
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 |
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 |
|
| Meal type: | seasoning |
| Servings: | 1 |
| Copyright: | © kayotickitchen.com |
16 Comments »
RSS feed for comments on this post.
Have you ever tried smoked paprikapoeder in your mix? Very yummie!
@Suzie:
I have! The spicy one is really tasty.
It looks fantastic!
Hmm ziet er lekker uit! En dit is gewoon een chili saus??
Is gewoon een chili con carne, maar dan met eigen gemaakte kruidenmix en toppings.
Huh geen foto’s…… Dat ben ik niet van je gewend. Nou ja, ik vergeef het je want je was een beetje ziek ;)
@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.
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?
Kaneel is niet alleen in marocaanse gerechten! Over griekelaan, turkij, de hele middle east…always used in vleesdishes! Ik vind het heerlijk! Smaken verschillen!
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!
Must admit that I even eat stews mid-summer and salads in winter :)
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:
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.
Right, thanks ^^
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!
We have the chipotle chiles here (not sold everywhere, though) but not the ones in adobo, I think!