here's to frugal and easy. me likey both. and the best part was that when i was out of chili packets the other day i didn't need to run to the store. oh no, just consult my besty pinterest and use things i already had stored in my cupboards. did i happen to mention how CUTE my spice cabinet came out! ah in love. with my spice cabinet. that's right.
before (blah!) after (ooh lala!!!)
onto the recipes:
homemade chili seasoning: 3 T. = 1 store-bought pkg.
1/3 C. chili powder
1 T. salt
1 1/2 T. garlic powder
2 T. cumin
1 T. dried basil
1) combine well and store in an airtight tupperware.
i like to use a pint-sized mason jar with an adorable label of course! they make plastic lids that screw onto canning jars. i loooove these things. they are anywhere (usually) that sells canning supplies.
pic {hgtv}.
homemade chili: serves 8.
1 lb. ground beef or turkey (optional) you all know i have a man that loves his meat, but sometime i make this veggie-style
1-2 green peppers (or any other color), diced
1 small-medium onion, diced
1-2 tsp. minced garlic
2 pints (or cans) kidney beans
2 pints (or cans) black beans
2 quarts (or large cans) diced tomatoes (with the juice)
2 small cans tomato paste
3 T. of homemade chili seasoning (or 1 store bought packet)
1) fry meat with garlic, peppers and onions until well-browned and cooked through. i like my meat to be browned really well. i think it gives it more depth of flavor.
when i don't use meat i'll "brown" 1 can of each of the beans along with the garlic and veggies to deepen the flavors.
2) drain meat in a colander. i do not rinse it; just let it drain really well and shake it around some to let the fat drip out. when you rinse it your rinsing away a lot of the flavor.
3) add meat mixture to a large soup pot and stir in seasonings, tomatoes, and paste. let simmer until flavors combine well and chili is warmed through and thick. easy.
and one of the best parts of this fall comfort food for me is that i can use almost everything right from my garden or canning. it's inexpensive, especially if you omit meat and it's super duper yummy with a dollop of sour cream, a sprinkle of shredded cheese, a handful of crushed tortilla chips and a corn muffin of course!
you could get all fancy with this and add macaroni or ditalini noodles, corn, avocado, cilantro, black olives, chives or green onions or any other variation of Mexican flare. you could serve it over potatoes, french fries, nachos, rice... i like it simple. just like my mom served it. although when we were kids we loved a melted piece of American cheese on top.
you can also make up several batches and can some for a quick healthy dinner to grab right off your pantry shelf!!!
pic {kitchen trial and error} and recipe {i found happy}.
amazing corn muffins. a.k.a. jalapeno bacon corn muffins: makes 12 muffins.
1 1/4 C. cornmeal
3/4 C. flour
3 T. sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. garlic powder
1 T. parsley
2 T. diced pickled jalapenos
4 pieces cooked bacon, blotted and crumbled (i bake mine in the oven, see here)
1/2 C. shredded cheese
1/2 C. creamed corn
2 eggs, beaten
2/3 C. milk (i use powdered)
2/3 C. buttermilk (i use powdered)
2 T. canola oil
1) heat oven to 425.
2) mix all dry ingredients.
3) mix wet ingredients, other than the canola oil. beat eggs and milk and add wet to dry.
4) fold in jalapenos, bacon, corn, cheese and add oil.
5) stir until just combined.
6) spray muffin tin and fill muffin cups ALL THE WAY to the brim.
7) bake at 425 for 6 minutes and then reduce heat (without opening the oven) to 350, continuing to bake for an additional 6 minutes. (this allows muffins to rise fast and then bake through; leaving a taller , fluffier muffin!)
8) remove when toothpick comes out clean in the middle.
sweet and spicy- so good you can't just eat one!
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