Cooking Mommy: Chili Seasoning Mix

Thursday, September 10, 2009

Chili Seasoning Mix

I was making chili the other night and in reading through the recipe, when I was buying ingredients, I thought it said chili powder, and I said, "oh, I have plenty of that!" Then, as I was actually making the chili, I realized it said chili seasoning mix, and I went, "oh great! I don't have that!" So I quickly went online and searched for a chili seasoning mix I could make, and this is the one I came up with. It's a combination of what I found online and modified with what I had on hand, and I think it turned out really well. It's not super spicy, but it does have a bit of a kick, so if you want it less spicy, use less or no red pepper flakes.

Ingredients
1/4 cup flour (use 2 Tbsp corn starch if you need gluten/wheat free)
4 tsp chili powder
1 Tbsp red pepper flakes (use less if you prefer less spicy)
1 Tbsp dried minced onion (or you could use onion powder)
1 Tbsp garlic powder (or you could use dried minced garlic)
2 tsp sugar
2 tsp cumin
2 tsp salt
1 tsp basil
1/4 tsp black pepper

Directions
Mix all of your ingredients in an air tight container. Use however much your recipe calls for. My chili recipe called 4 Tbsp chili seasoning mix which is probably equal to about a packet you would buy at the store. Store the rest away for future use.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.