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Chili Powder Blend-traditional (Mild) (100% Organic)

$7.00

SKU: B133 Category:

Product Description

Package weight:  2 ounces

Suitable for all Mexican and Southwestern dishes and the traditional bowl of red.

Ingredients: Ancho chile pepper, organic cumin powder, organic oregano, organic garlic powder, organic paprika, organic onion powder, organic black pepper, organic coriander seed powder

No salt
No sugar

*Use in any recipe calling for chili powder.

*Add cayenne or any other chile pepper to heat this blend up, a little or a lot.

*Use 1-2 tablespoons per quart of chili.

*For a wet meat rub, mix equal parts CHILI POWDER BLEND, water or broth, and citrus or beer.

RECIPE:  Basic Chili con Carné Recipe

2 tablespoons cooking oil

1 onion, chopped

2 cloves garlic, minced

1 pound ground beef

1 tablespoon CHILI POWDER BLEND

½-1 teaspoon salt

1  8-ounce can tomato sauce, or 1 cup water, broth or beer

¼-1 cup water

Cook onion and garlic in oil until soft.

Add the beef and brown; about 7-10 minutes.

Add remaining ingredients; cover and simmer over medium-low heat 45 minutes.

Yield:  4 servings

 

RECIPE:  Southwestern Scalloped Bacon and Eggs

1 bunch green onions, chopped

1 clove garlic, minced

2 tablespoons butter

2 tablespoons flour

1.5 cups milk

1/2 teaspoon CHILI POWDER BLEND-TRADITIONAL (MILD)

1 teaspoon bottled hot sauce of choice

1 cup Monterrey Jack cheese, grated

6 hard-cook eggs, peeled and sliced

2 cups crushed restaurant-style tostados corn chips

6 slices bacon, cooked and crumbled

Saute onions and garlic in butter until soft (do not brown).  Stir in flour and cook 3 minutes, stirring constantly.  Add milk and cook, stirring, until sauce is thickened.  Add CHILI POWDER BLEND, hot sauce and cheese; stir until cheese is melted.

To assemble casserole:  Butter a 2-quart baking dish.  Place a layer of egg slices in the bottom of the dish.  Cover with half the cheese sauce, half the tostados and half the bacon; repeat layers.  bake at 350 degrees for 25 minutes, or until bubbly.  Allow to sit for 15 minutes before serving.

*Serve with a choice of breakfast meats and fruit, or as a side or main dish to any meal.

Yield:  4 servings or 8 side servings

 

RECIPE:  Spicy Shrimp Dip

1/2 pound cooked shrimp, peeled

1  8-ounce package cream cheese, softened

1  16-ounce carton sour cream

1/4 teaspoon DRIED GARLIC GRANULES

1/4 teaspoon salt

1 tablespoon Tabasco

1 tablespoon CHILI POWDER BLEND-TRADITIONAL (MILD)

Coarsely chop shrimp; set aside.  In a mixing bowl, cream softened cream cheese and sour cream together until smooth.  Stir in seasonings until well-blended; add shrimp and chill.

*Best served with saltine crackers, but any preferred dipper will do.

 

RECIPE:  Beer Barrel Steak

3-4 thick-cut sirloin or rib-eye steaks

1 bottle lager beer

1 cup cooking oil

3 tablespoons prepared mustard

2 tablespoons CHILI POWDER BLEND-TRADITIONAL (MILD)

1 tablespoon RED CHILE PEPPER FLAKES

1 tablespoon fresh ground black pepper

1 teaspoon DRIED GARLIC GRANULES

Combine all ingredients; add steaks and marinate overnight.  Grill as usual.

 

RECIPE:  Southwestern Fried Chicken

2 pound chicken parts

Juice of 3 limes

1 teaspoon DRIED ONION GRANULES

1/2 teaspoon DRIED GARLIC GRANULES

1 tablespoon CHILI POWDER BLEND-TRADITIONAL (MILD)

1 tablespoon DRIED CILANTRO

1 teaspoon COARSE-GRIND BLACK PEPPER

1/2 teaspoon salt

2 cups all-purpose flour

Cooking oil for frying

1 rib celery, chopped

1/2 green bell pepper, chopped

1 bunch green onions, sliced

1  8-ounce can tomato sauce

1/4 cup tomato ketchup

Bottled hot sauce to taste

Pinch of CINNAMON POWDER

Marinate chicken overnight in marinade made of lime juice, dried onion and garlic, CHILI POWDER BLEND-TRADITIONAL (MILD), cilantro, black pepper and salt.

Drain and dredge in flour while oil is heating; fry until golden, turning only once.  Keep in a warm place while making the sauce from the remaining ingredients.

Drain all but 2 tablespoons of oil from the skillet.  Sautee the celery, green pepper and green onions just until soft.  Add remaining ingredients and simmer over medium heat for 20 minutes, stirring occasionally to prevent scorching.

*To serve, ladle sauce into a bowl or plate and place chicken on top along with plain white rice or corn tortillas.

Yield:  6 servings

 

RECIPE:  Chili Bean Soup

1 pound chili meat

3 tablespoons cooking oil

1 onion, chopped

1 cup fresh parsley, chopped

3 cloves garlic, chopped

4 cups beef broth

1 can kidney or pinto beans

1  28-ounce can tomato sauce

1/4 cup CHILI POWDER BLEND-TRADITIONAL (MILD)

1 tablespoon cocoa powder

1/4 teaspoon CINNAMON POWDER

2 tablespoons bottled hot sauce (optional)

Brown chili meat in oil; add onion and cook until soft.  Add parsley and garlic, cooking and stirring for about 5 minutes.

Stir in beef stock, beans and tomato sauce; stir, cover and simmer on low heat for 2 hours.

During last 20 minutes of cooking, add CHILI POWDER BLEND, cocoa powder, cinnamon and hot sauce.  Cover and cook another 20 minutes.  This will taste better if you add the spices toward the end of cooking instead of at the beginning of a long cooking period.
*Serve with cornbread or tortillas and pickled vegetables.

Yield:  6-8 servings

 

RECIPE:  Mexican Black Bean Casserole

1/2 onion, chopped

1/2 green bell pepper, chopped

1  15-ounce can diced tomatoes

2  4-ounce cans diced green chilies

1/2 teaspoon DRIED MINCED GARLIC

2 teaspoons CHILI POWDER BLEND-TRADITIONAL (MILD)

2  15-ounce cans black beans

12 6-inch corn tortillas

1 cup Monterrey Jack cheese, grated

1 cup cheddar cheese, grated

2 fresh tomatoes, chopped

1/4 head iceberg lettuce, shredded

1/2 bunch green onions, sliced

1  4-ounce can sliced black olives, drained

In a 2-quart saucepan, combine onion, bell pepper, tomatoes, chilies, garlic and CHILI POWDER BLEND.  Simmer, uncovered, for 20 minutes.  Stir in beans and set aside.

In a 9″ x 13″ baking pan, spread 1/3 of the bean mixture over bottom.  Top with half of the tortillas and the Monterrey Jack cheese.  Add another 1/3 of the bean mixture, then remaining tortillas and last 1/3 of bean mixture.

Cover and bake in a 350 degree oven for 30 minutes.

Remove from oven and immediately sprinkle the cheddar cheese over top.  Allow to stand 15 minutes.  Top with lettuce, green onion, tomatoes and olives just before serving.

*Cut into squares for an appetizer or spoon out for a main dish meal.  Serve as a side dish to roasted meats and barbeque.

Yield:  6-8 meal-sized servings or 12 appetizer portions

 

RECIPE:  Green Chile Stew

2 pounds stew meat

1/2 cup flour

1 teaspoon salt

1/4 cup cooking oil

1 onion, chopped

3 ribs celery, sliced

2 carrots, peeled and sliced

1 sweet red bell pepper, chopped

1-2 poblano peppers, chopped

2 large potatoes, peeled and cut in 1″ cubes

1  28-ounce can crushed tomatoes

2 cans beef broth

2 soup cans water

3 tablespoons CHILI POWDER BLEND-TRADITIONAL (MILD)

Place flour and salt in a paper bag.  Shake pieces of stew meat in flour; brown in oil.

Add vegetables, tomatoes, broth and water.  Cover and cook over medium-low heat for 2 hours.  Stir in CHILI POWDER BLEND and simmer, uncovered for 20 more minutes.

*Serve with tostadoes, cornbread or tortillas with a side of rice and beans, or a salad.

Yield:  6-8 servings

 

RECIPE:  Spanish Rice

1 bunch green onions, sliced

1/2 sweet red bell pepper, diced

2 tablespoons olive oil

1 cup long-grain white rice

2 teaspoons CHILI POWDER BLEND-TRADITIONAL (MILD)

1  8-ounce can tomatoes, crushed

1/2 teaspoon salt, or to taste

2 cups water

In a 2-quart sauce pan, sautee onions and bell pepper in oil just until soft; stir in rice and allow to sizzle for 2 minutes.

Add remaining ingredients, stir and simmer, partially covered, over medium-low heat for about 20 minutes.  Stir and place lid on tightly.  Continue to cook until rice is tender and has absorbed all liquid.  Leave lid on for 15 minutes after turning off heat.  Stir in some butter before serving, if you wish.

*Serve as a side dish to any Mexican, Southwestern or Caribbean entrée.  Replace the fat-loaded baked potato with grilled steaks and brisket.

Yield:  4-6 servings

 

RECIPE:  Texan Bean Salad

2 cans pinto beans, drained and rinsed

1/2 teaspoon CHILI POWDER BLEND-TRADIONAL (MILD)

1/2 teaspoon or to taste RED CHILE PEPPER FLAKES

Salt to taste

1/2 cup organic whole pecan halves

1/2 bunch green onions, sliced

1/4 cup fresh cilantro, chopped

1 clove fresh garlic, minced

2 tablespoons cider vinegar

1 tablespoon water

1/4 cup olive or salad oil

In a large mixing bowl, toss beans, CHILI POWDER BLEND, salt, pecans, onions and cilantro.  Set aside.

In a blender, whir garlic, vinegar and water while slowly drizzling oil in.  Pour over salad and toss well, coating all with dressing.

*Serve with grilled or roasted meats.  Include in a vegan feast.  Any leftover is a great and simple lunch with tomato soup and bread.

Yield:  4-6 servings

 

 

 

 

 

 

 

 

 

 

 

 

 

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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in
Size

2 ounce

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