Recipe - Chili From Scratch

Let me first start by saying that the recipes I will post are not intended to fit any particular diet plan. They are intended to give people a starting point to making better choices that will fit into whatever life they live.

This is actually at two part recipe.

Part 1: Taco Seasoning
Mix together equal parts of the following:
   Chili Powder
   Garlic Powder
   Onion Powder
   Cumin

You can add to taste: (it might take some experimenting to find out exactly what you like)
   Black Pepper
   Red Pepper
   Salt

This is important because it allows you to control what is actually going into your dish, rather than relying on a seasoning packet which is very high in sodium, not to mention other preservatives that I just don't want to eat anymore.

I usually buy these seasonings in the same brand in the same size if I can. Then when I get home I just dump them all into a plastic baggie, seal and shake. I also usually leave the "add to taste" items until I am actually making my dish. You can always add more, but you can't take it back out.

Part 2: Chili
1 pound ground beef
12 oz can of tomato paste (Great Value brand has nothing in it except tomatoes)
12 oz water (using the tomato paste can to measure)
2 tbsp Taco Seasoning
2 tbsp extra Chili Powder

Optional:
   Onions
   Bell Peppers
   Green Chilies

Brown ground beef and optional ingredients (using some extra taco seasoning if desired). Drain and set aside. Over medium heat mix tomato paste and water until thoroughly combined. Add beef back in. Add seasonings. Simmer until completely warmed through stirring consistently. The tomato paste will thicken and burn if not watched carefully.

Notes:
This is a base recipe. It is to the consistency and flavor that I like. You can adjust the liquid and seasonings to suit your preferences. I have also substituted vegetables for the meat. In that regard I have used carrots, broccoli, cauliflower, green beans, zucchini, yellow squash, and whatever else I might have had on hand. I have also combined the meat and vegetables for more of a stew than chili. If you are using vegetables, just use the water you boil the veggies in and don't add extra when you add the tomato paste.

This is a great recipe for quick and easy on a busy night. It also multiplies for freezing really well. I have used a really big stock pot. Then I split it into individual containers and freeze them for "grab and go" lunches.

If you have any thoughts or questions, I would love to have your input!!