Yesterday afternoon I ran to pick up Hailey from school, grabbed some groceries, made a stop at the library, swung by and picked up Taryn from school and got home with just enough time to throw dinner together before a bunch of cub scouts showed up at my door. Man was I glad a had some of my homemade taco and chili seasoning on hand so I could make some tasty chili. It has become a total staple. I use it all the time, so much so that my kids make fun of me. I found the original recipe here.
Homemade Taco and Chili Seasoning (yields 2/3 cup)
4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper (I skip this, we’re kind of sissies)
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
1 tablespoon sea salt
4 teaspoons black pepper
Mix it all together and store in an air tight container at room temperature. It should last for a year (mine never makes it that long, so I can’t verify.)
Use about 1 1/2 tablespoons per pound of ground beef, chicken, rabbit, goat — whatever you use.
It’s also really good to sprinkle on veggies that have been sauteed in olive oil. Roll your veggies up in a whole wheat tortilla with a little cheese. Yum. Hey, that sounds good, I think I’ll make that for dinner.