Homemade Chili Mix

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 airtight jar.
  • 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.

Real Cooking

Did You Know?
Fans 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 world where -- before refrigeration -- food-spoilage microbes were an even more serious threat to human health and survival than they are today...

Retrieved  from http://www.sciencedaily.com
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