Chili Blend, also known as Chili Powder, is an American invention. A universal seasoning it is used to flavor many Mexican and southwestern dishes. Just the right amount of heat without over doing it, 3-4 on a heat scale of 1-10. Chili Blend is an essential ingredient to season chili, chili con carne, tamale pie, meat for tacos and enchiladas, pinto beans and spanish rice. Use as a rub on meats before grilling. Spice up spaghetti, tomatoes, salad dressing, eggs, hamburgers, meatloaf and meatballs with a little Chili Blend. Add to dips, cocktails, cream, tomato and barbecue sauces. Use chili powder to add flavor to shrimp cocktail. Our signature chili blend is mixed from ancho and new mexico chile powders, paprika, salt, garlic, and spices. No msg or anti-caking agents. All natural, gluten free and non-GMO.
½ cup chopped green pepper
1 cup chopped onion
1 stalk celery, diced
1 ½ pounds ground beef
1 (14 ½ oz) can stewed tomatoes
2 (14 ½ oz) cans whole tomatoes
1 (6 oz) can tomato paste
1 (15 oz) can kidney beans, drained
1 (15 ½ oz) can pinto beans, drained
1 (15 oz) can spicy chili beans, undrained
2-3 Tablespoons Trade Winds Spice Company Chili Blend
1 Tablespoon Worcestershire sauce
1 ½ teaspoons Trade Winds Spice Company Oregano
1 ½ teaspoons Trade Winds Spice Company Ground Cumin
1 teaspoon Trade Winds Spice Company Seasoning Salt
1 teaspoon sugar
1/2 teaspoon Trade Winds Spice Company Granulated Garlic
¼ teaspoon Trade Winds Spice Company Fine Sarawak Black Pepper
¼ teaspoon Trade Winds Spice Company Cayenne Pepper
Cook green pepper, onions, celery, and ground beef in a Dutch oven over medium heat, stirring occasionally, until meat is browned (10-12 minutes). Drain off fat.
Stir in remaining ingredients. Continue cooking until mixture comes to a full boil (5-10 minutes). Reduce heat to low. Cook until flavors are blended (45 – 60 minutes). Taste and adjust seasonings as desired. Serve with grated cheese, sour cream and hot sauce.
Makes 8 servings – tastes even better the second day
Variation: Substitute beef steak cut into ¾” pieces for the ground beef.