Most American grocery
stores sell little single-use packets of instant spice mix for
seasoning chile con carne. This recipe is for a easy to make homemade
version of the chili spice.
2 tablespoons chili powder
1 tablespoon dehydrated onion (minced or powdered)
2 teaspoons seasoned salt
2 teaspoons cumin powder
2 teaspoons ground red cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dehydrated garlic (minced or powdered)
1/2 teaspoon ground cinnamon
- Mix all ingredients and store in an
- Use 1-3 tablespoons of Chili Mix per 1 lb
of meat (to taste).
Substitution: If you don't have
seasoned salt, substitute powdered soup bouillon or increase the salt,
pepper, and garlic.
of hot, spicy cuisine can thank nasty bacteria and
other foodborne pathogens for the recipes that come -- not so
coincidentally -- from countries with hot climates.
Humans' use of
antimicrobial spices developed in parallel with food-spoilage
microorganisms, Cornell University biologists have demonstrated in a
international survey of spice use in cooking.
The same chemical compounds that protect the spiciest spice plants from
their natural enemies are at work today in foods from parts of the
where -- before refrigeration -- food-spoilage microbes were an even
serious threat to human health and survival than they are today...
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