Cooks who use too many spices could be in-salted

I’ve mentioned before that I had this big epiphany after reading the blog, Chickens in the Road.  She really showed me about making your own food, veering away from convenience foods.  It can be so much cheaper, which is a BIG concern for us as we only have one income. Not to mention healthier.

IMG_3876[1]One of the things I make and keep on hand is chili seasoning.  It is easy to make, and then you don’t have to worry about having a chili packet on hand.  I always save my old spice containers because they are great for keeping mixes.  The nicer ones I use to gift spice mixes; just slap a cute label on it.

There are a ton of these spice recipes online.  Mine is modified from allrecipe.com’s Chili Seasoning Mix II.

It should just about fill a spice container like the one I have pictured here.  Tastes good, has no msg, and is totally adaptable for your tastes.

Chili Seasoning Mix

2.5 Tablespoons chili powder (the half Tablespoon is just 1.5 teaspoons)

4 teaspoons crushed red pepper (if you like your chili spicier, add a bit more)

2 Tablespoons dried chopped onion

1.5 teaspoons garlic poweder

4 teaspoons white sugar

4 teaspoons ground cumin

4 teaspoons dried parsley

4 teaspoons salt

2 teaspoons basil

1/2 teaspoon black pepper

Just mix and go!

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One Response to Cooks who use too many spices could be in-salted

  1. Pingback: The forecast for the weather in the kitchen is chili today and hot tamale | crumbsoffthetable

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