Using Pantry Spices to Season Chili

Have you been relying on a packet of seasoning to spice up your chili?  Here’s a frugal way to use spices you probably already have in your pantry to season your chili instead.

Now I know some folks can be pretty competitive about their chili and even compete in contests with their secret ingredients.  I’m not in that league.  The way I season my chili is pretty basic but it works for us.  In fact I’ll call my chili recipe “Dutch Girl Chili” because it’s rather on the mild side for someone like me who was raised on beef roast and potatoes (not chili).  Of course the beauty of adding your own spices is you can adjust the quantities up or down to suit your taste.

DUTCH GIRL CHILI

• 1/2 small onion – diced

• 1 Lb ground beef

• 1 – 14.5 oz can of diced tomatoes (undrained)

• 1 – 15.5 oz can chili beans (undrained)

• 3 teaspoons chili powder

• 1 teaspoon cumin

• 1/2 teaspoon oregano

• 1/2 teaspoon garlic salt

Brown the ground beef with the diced onion in a fry pan until no pink remains in the meat.  Drain off any grease.  Place the cooked ground beef and onions in a crockpot.  Add the can of tomatoes and the can of chili beans.  Finally add the spices and stir everything well to combine.  You can cook the chili on low anywhere from 3 hours to 8 hours.

You can also make this in a deep fry pan instead of the crockpot.  After draining the grease off your meat, simply add the rest of the ingredients and let it simmer on the stovetop for a while to let the flavors mingle.

You can garnish with some shredded cheese or sour cream when serving too.

If you want a little more heat you could add some cayenne or some red pepper flakes.  Sometimes I use a little less chili powder and a little more cumin and that combo has been tasty too.  When you Make Your Own you can tweak the recipe until you find the perfect fit for you!