Cooking with the Journal-Chili Seasoning Mix plus Recipes

This post could just as well been posted under DIY Groceries on Monday, but the recipe is from a Farm Journal cookbook so I am posting it here.

In my humble opinion, seasoning mixes are some of the most over-priced items that can be purchased at the grocery store.  They are usually made up of ingredients that most people keep in their pantries and contain unnecessary additives.  It take very little time to throw together one’s own seasoning mix.

This recipe and two of the recipes to use it with are from “The Thrifty Cook”, 1974.  This is one of my most used cookbooks.  You can use this mix anywhere a chili seasoning mix is called for.

Chili Seasoning Mix
The Thrifty Cook
Farm Journal Books, 1974

3 T. flour (you can leave this out for gluten free diets)
2 T. instant dry minced onion
1 1/2 t. chili powder
1 t. salt
1/2 t. ground cumin
1/2 t. crushed dried red pepper (opt. leave out if serving children)
1/2 t. instant dry minced garlic
1/2 t. sugar

Combine all ingredients.  Store in plastic zip-top snack bag.  Makes 1 packet.  Repeat to make as many packets as desired.

Ranch-Style Chili
1 lb. lean ground beef
1 packet Chili Seasoning Mix
1 (1 lb.) can diced tomatoes
1 (15 oz.) can kidney beans, undrained
1/2 c. water

Cook ground beef in a skillet until well browned.  Drain if necessary.  Blend in Chili Seasoning Mix.  Stir in tomatoes and beans.  Use measured out water to rinse tomato and beans cans.  Add to skillet.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes.  Makes 4 to 6 servings.

Texas Meat Ball Stew
1 lb. lean ground beef
1 egg, beaten
1/4 c. fine dry bread crumbs
1 T. milk
1/2 t. salt
1 T. vegetable oil
1 (1 lb.) can diced tomatoes
1 (15 oz.) can kidney beans
1 c. elbow macaroni
1 packet Chili Seasoning Mix
2 c. water

Place ground beef, egg, bread crumbs, milk and salt in a bowl.  Mix together thoroughly.  Form mixture into 1-inch balls.  Brown meatballs on all sides in hot vegetable oil in large saucepan.  Drain off any excess fat.  Add tomatoes, kidney beans, macaroni and Chili Seasoning Mix.  Use measured out water to rinse tomato and bean cans.  Add to saucepan.  Bring to a boil, stirring gently.  Reduce heat and simmer 15 minutes, stirring occasionally.  Makes 6 servings.

Chili and Shells Goulash (my recipe and photo above)
1 lb. lean ground beef
1 packet Chili Seasoning Mix
1 (1 lb.) can diced tomatoes-I used Rotel
1 (1 lb.) can chili beans
1 c. small shell pasta
2 c. water

Brown ground beef in large saucepan.  Drain if necessary.  Add Chili Seasoning Mix and cook for a minute or two.  Add tomatoes, beans, and shell pasta.  Use measured out water to rinse out tomato and bean cans.  Add to saucepan.  Stir well.  Bring to a boil, stirring often.  Reduce heat and simmer 10 to 15 minutes or until pasta is tender.  Serve sprinkled with cheddar or Mexican Blend Cheese.  Makes 6 servings.

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