I have been making my own homemade chili seasoning for almost ten years now. I used to buy the packets from the grocery store, but as soon as I discovered this recipe I was hooked. The beauty of this is that it’s really just a flavor base to build off of. You make this mix, then when cooking up your chili, feel free to doctor it however you please. Make it hotter, add some green pepper, maybe a secret ingredient passed down for generations, or just eat it like it is.
The recipe I’m giving you below is for ONE pound of ground beef. I always double it due to the size of our family.
I’m also going to show you how to make several batches of this recipe so that you won’t have to pull out the measuring spoons every time you make a pot of chili. I usually make 5 or 6 batches to store in the cabinet, but when putting this last one together I ran low of dried minced onion, so I went with three instead.
First, set out one bowl for each batch you plan to make. Measure the ingredients into each bowl.
Stir the ingredients in each bowl with a fork.
You will need one zipper sandwich bag for each batch of mix. Put each mixture into its own baggie. Squeeze out the excess air, close the bag and roll it up. Wrap the baggie in foil and mark it as chili seasoning. I do this because I also make my own taco seasoning and store them in the same cabinet.
Wrapping them in foil keeps the seasoning from being exposed to light, which can dull the flavor of some herbs and spices. This has a shelf life of about a year, just like your other dried herbs. Mine never lasts that long. ;)