Chili Seasoning Mix

On winter days, when I am chilled to the bone, my most comforting food is a bowl of chili. The spices in this stew seem to calm the winds and put leaves back on the trees. In other words, it’s a dish that warms the soul. So, when I want chili… I WANT chili. Recently, when I began to prepare ours, I discovered that we were completely out of the seasoning mix that I normally use, so I went surfing to find a substitute. What I found will very likely become my permanent chili seasoning.

Chili Seasoning Mix

My recipe before finding this mix was as follows:

    • 1 pound ground chuck beef (80% lean)
    • 1/2 cup frozen seasoning blend
    • 1 pkg (1.25 oz each) mild chili seasoning mix 
    • 1 can (16 oz each) Light Kidney Beans
    • 2 cans (14.5 oz each) Hunt’s® Diced Tomatoes, undrained
    • 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
    • 1 can (8 oz each) Hunt’s® Tomato Sauce
    • 1 envelope Lipton Onion Soup
    • 1 cup water

The new seasoning was a mixture of spices I normally have on hand, so it was an easy fix.

Chili Seasoning Mix

1/4 cup all-purpose flour (I only used 1 T since the reviews said 1/4 cup was too much.)
4 teaspoons chili powder
1 tablespoon crushed red pepper (I will use less next time.)
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper

1 Tablespoon Flour

 I mixed all the spices together with the flour and sugar.

Mixing Ingredients

And sprinkled it in the chili.

Chili with Seasoning Mix

Now, I will be using the homemade mix in place of the packaged chili seasoning and the Lipton Onion Soup Mix. Other than being a bit too spicy for us, it was delicious. I’ll cut down on the red pepper next time and I think it will be perfect.

chili seasoning mix

How do you season your chili? And if chili doesn’t warm your soul…what is your winter comfort food?

11 thoughts on “Chili Seasoning Mix

  1. Hellooooo dear Kim! Thank you for stopping by my blog. I have spent about 40 mins perusing your wonderful blog! We have so much in common. I love chili!! As a matter of a fact, I ordered it at Panera today and was bitterly disappointed. I’m sure yours is positively delish!! I will definitely be back. Have a wonderful evening!

    1. Katie, thanks for perusing! I watched the video of you on Meredith’s show. I am honored to have your words spoken here! Hugs!

  2. Looks good…It’s very similar to what I do, but I don’t measure, so I’m not sure how much I actually use. I also use oregano, instead of basil. I will have to try it this way and see if which I like better. I also top mine with shredded cheddar cheese, and sometimes cilantro and a splash of lime juice, and serve with corn chips….Okay, now I need a bowl of chili!
    Good post!

  3. I love Chili. I am making it for tomorrow nights dinner.
    I use several diff types of grd meat; beef, pork, veal, lamb and/ or Italian Sausage or whatever is available.
    I use Tomato Puree and Crushed Tomatoes, Dark Red Kidney Beans and Light Red Kidney Beans.
    Oops sorry for my bunny trail, you asked about spices : salt, pepper, Tony Chachere’s Creole Seasoning, Basil and of course Chili Powder. Sometimes Paprika. That is all for seasonings.
    Why did the recipe place flour in the mix? For a thickener?

    1. That sounds delicious! We’ve never made chili together… sounds like a plan for a future gathering. Yes, the flour is for thickening, but you could definitely leave that out.

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