This THM chili mix recipe is basically a re-working of my family favorite chili mix recipe. I’ll give you the ‘test batch’ recipe, and the jar-full recipe, as well as a DELICIOUS E style chili with ground beef!
Making the chili mix recipe in a big batch means it’s just as convenient and quick as the little pouches that you pay over a dollar for, and that are loaded with not so nice ingredients. So, don’t think of this as just an ordinary recipe…it’s a major time saver/convenience food option in my kitchen. Three cheers for one pot meals with your own FAST spice mix!
Here’s what you’ll need to grab for your chili mix recipe:
A really good chili mix is going to do three things:
- add amazing flavor to an otherwise plain set of ingredients
- add heat (and you’re in the driver seat with that one…I keep our mix mild, and let my Viking husband add his own hot pepper sauces and flakes at the table)
- AND it should thicken your beef soup into a nice scoopable chili consistency.
The problem with most chili seasoning blends and pouches is that the sugar and flour or cornstarch thickeners are not so “trim and healthy”. And there are worse things in the pouches than just sugar.
Basically, we’re nixing those icky ingredients in favor of a blood sugar friendly (and superior, IMO) thickener called glucomannan powder. It’s found here in my Trim Healthy Mama Amazon Store! (it will open in a new window)
If you don’t have any glucomannan, you can sub xanthan gum or another thickener or guar gum.
This is my favorite kind of recipe. Basically, you add all of your ingredients to a jar and shake! I used a canning jar, and a canning funnel. I did toss my pepper into the blender with other granulated spices to get it blended fine, and then stirred in the onion chunks last.
For this E style Trim Healthy Mama chili mix recipe, you only want to add between 3 and 4 tablespoons of spice to a full pot of chili. Whoo-hoo! Dee-licious, stick to your ribs comfort food right there.
Here is your printable Trim Healthy Mama Chili Mix recipe, and a lovely E style chili to try it out with!
- I recommend that you start out with this smaller one pot batch of chili mix, and adjust the seasonings to your family’s taste before making a bigger jar.
- 1 teaspoon glucomannan
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½-1 teaspoon salt
- ½ t. garlic powder
- ¼ teaspoon sugar
- ¼-1/2 teaspoon crushed chilli pepper flakes (or to taste)
- 1½ Tablespoons minced, dried onions
- ¼ teaspoon smoked paprika (optional, but sooooo tasty!)
- 2½ Tablespoons Glucomannan powder
- ⅓ cup chili powder
- 2 Tablespoons ground cumin
- 2-3 Tablespoons salt
- 1½ Tablespoons garlic powder
- 2 teaspoons sugar (optional)
- 1 Tablespoons crushed chilli pepper flakes (more or less to taste), or use one dried ancho chili for milder flavor
- ¾ cup minced, dried onions
- 2 teaspoons smoked paprika (optional)
- Place all ingredients into your pot of chili (Homemade Chili Recipe below), and stir to blend.
- Make a small batch first, and adjust the measurements and flavors to your liking before adapting them to the big batch.
- Place glucomannan, chili powder, cumin, salt, garlic powder, smoked paprika, and sugar in a blender jar.
- Blend into a fine powder. (Or just skip the blender and dump all into your jar)
- Pour into a clean and dry glass storage jar.
- Add chili pepper flakes and dried onions to the mix and shake to blend.
- Label “Chili Mix”, and note the recipe for making homemade chili below.
- I also like to stick on a label with the bulk mix recipe, for easier refills…and shove a little coffee scoop in there if you’ve got an extra one.
- Brown one pound of ground beef in a heavy bottomed chili cookin’ pot of your choice.
- Crumble and really brown it well until the bottom of the meat takes on a deep caramel brown color. (Do you smell that wonderfulness!?!!)
- Now, drain off the fat, and put your meat into a colander, and rinse with warm water. I know this is a weird step…this removes the fat, and allows you to use regular ground beef in an E style meal! Cool, huh!
- Saute one diced onion in the chili pot for a few minutes, and then add your beef back into the pot.
- Add 3 Tablespoons (equal to a scant ¼ cup) of your dry spice mix to the ground beef.
- Stir well, and add in one 15 ounce can of plain tomato sauce, one can of petite diced tomatoes, ¼ c. water and a two 15 oz. cans of drained beans (chili or kidney beans.) If you like a bit more spice, add a small can of diced green chilis to the pot.
- Simmer uncovered for 20-30 minutes, stirring occasionally.
- I would love it if you would rate this recipe, or tell me your favorite tweaks!
Rinsed ground beef crumbles have anywhere from 4 grams per 3.5 ounces (for the cheapest 30% ground beef) to 3 grams for a leaner 10% ground.
If you’d rather indulge in the melty cheese, and move to an S, then you can add your one can of beans, and serve yourself, then add the additional can before serving the family.
Reference for rinsing ground beef and fat count:
Reducing Fat Count in Ground Beef.pdf will open in a new window