Ah...it's chili season! Although most people are familiar with this saucy, spicy, stew-like dish by that name, it was originally known as chili con carne ("carne" meaning "meat" in Spanish). In addition, long before the dish became popular football fare and the pride of Tex-Mex restaurants scattered throughout the U.S., chili was a take-along-the-trail survival food made from dried ingredients that could be rehydrated in a pot of boiling water.
Today, there are many variations on the original dish of meat, peppers and beans, some of the recipes for which are closely guarded secrets. But there is one essential ingredient that nakes makes or breaks every chili -- the seasonings!
4 tablespoons of chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 2 teaspoons paprika 2 tablespoons ground cumin 3 teaspoons sea salt 4 teaspoons black pepper
Combine all ingredients in a bowl; stir to mix. Store in a clean glass jar with a tight-fitting lid in a cool, dark place.