Fajita Seasoning
Florence
Course Spices
Cuisine Mexican
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
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Have Me Later Chili
Florence
Course Main
Cuisine American
- 1 lb ground chuck
- 1 large onion chopped
- 2 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 15 oz cans chili beans
- 2 Tablespoon cornstarch optional
- 1/4 Cups water optional
Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
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