When we visit Cincinnati, it is a traditional, or maybe even a ritual, that we go to either Gold Star of Skyline Chili at least once or twice. We often bring home either cans of the goodness or seasoning packets so that we can enjoy the chili back home in Kansas City.
Down to my last packet and no trip to Cincinnati planned for the next few months, I decided to try my hand at creating my own seasoning mix. Here it the result. Try and let me know what you think. You can mix the seasoning and keep it on hand is a jar or baggie.
I use the chili seasoning on a meatless chili since I have begun eating a vegan diet. You can add meat to yours and enjoy the traditional style chili.
1/4 t. garlic powder
1 t. onion powder
2 T ground cumin
1 1/2 t. ground allspice
1 1/2 t. salt
1 t. cayenne pepper
1 t. ground cinnamon
1/1/2 t. paprika
1/4 t. fresh ground black pepper
1/2 t. ground mustard
1 whole bay leaf
- In a large skillet or pot, add one cup cooked brown and wild rice, one 12 oz can diced tomatoes with liquid, 1 8 to 12 oz can tomato sauce, the seasoning mix, and 1 cup water.
- Heat on stove top until just starting to bubble and then turn down to medium low heat and simmer for 10 minutes.
- Add one can 12 - 15 oz, red kidney beans and simmer for 10 minutes longer.
- Remove bay leaf and serve.
2-way Vegan: Serve over whole wheat spaghetti.
3-way Vegan: Serve over spaghetti and top with chopped onions
4-way Vegan: in the last 10 minutes of simmering, stir in 1/2 cup shredded raw sweet potato. Serve over spaghetti and top with onions
- In a large skillet, add 1 lb lean ground beef with 1 cup of water. Stir until the meast is browned.
- Add seasoning mix, stir and let simmer for 10 minutes.
- Add three cups of water, bring to a boil. Add one 8 oz can of tomato sauce, reduce heat and simmer uncovered for one hour.
- Remove bay leaf.
- Salt to taste and serve.
2-way Beef Chili: Serve over spaghetti
3-way Beef Chili: Serve over spaghetti and top with shredded mild cheddar
4-way Beef Chili: Add red kidney beans OR chopped onions
5-way Beef Chili: Serve over spaghetti, top with shredded mild cheddar, red kidney beans, chopped onions
6-way Beef Chili: Serve as the 5-way but top with sour cream.
Buzz it up