Growing up my mother served a great bowl of chili over rice pretty regularly during the cooler months. It’s one of those meals that can bring back childhood memories with just one spoonful. This seasoning blend is very close to the recipe I grew up with. Not too spicy but full of great flavor. It can be made with or without beans so it appeals to all chili lovers!
My friend Bonnie Adams shared this chili recipe with us many years ago and it won our company wide chili cook-off. We tweaked it a bit to make it packaging friendly and it remained a blue ribbon chili for years to come. I’m sharing with you today both the packaged version and Bonnie’s original recipe!
First I’ll share how I tweaked it to make it ‘mix’ friendly. This is the version of the recipe I keep on my pantry shelf to use like a packaged mix, only better because it’s homemade! Then scroll below the photos to find the original recipe first submitted by Bonnie all those years ago!
Heat level on a scale of 1-10…. probably an 8!
MAKE A MIX: Follow the recipe instructions for packaging the dry ingredients in a sealable bag or container and stock your pantry shelf with several of to prepare quickly for a variety of occasions.
Serve this spicy chili with a side of my family’s favorite sweet cornbread to balance out the heat!
Bonnie’s Original Recipe
2 pounds ground beef
1 medium onion, diced
1 15 oz can chicken broth
1 15 oz can beef broth
1 46 oz can tomato juice
1 10-oz can diced tomatoes with chilis
1 15 oz can chili beans
1 teaspoon garlic powder
3 tablespoons cumin
1 teaspoon cayenne
1/4 cup chili powder
1 tablespoon paprika
2 teaspoons salt
Brown the ground beef with the diced onion and drain.
Place the cooked ground beef into a large stock pot along with all of the other ingredients. Bring to a simmer and cook as long as it takes to come to desired consistency (if you like it thick it may need to cook all day long)
This recipe makes a lightly sweet and fluffy pan of cornbread that is sure to please everyone at the table. We’ve been known to eat the leftovers for breakfast the next day, drizzled with a little honey butter!
I was inspired to create this favorite blend of seasonings when my family raved about a Taco Soup served at a church potluck one Sunday afternoon. After asking my friend for the recipe, I realized it was one that used so many packaged seasoning blends and canned goods that one recipe could feed an army. I rose to the challenge and set out to dissect the ingredients for each of those seasoning packets and set out to create a recipe that made just enough soup for one family at a time.
This is still one of the few meals my pickiest eater will always get excited about!
MAKE IT A SOUP MIX: I like to keep several bags of single use mixes on hand to whip up a fast batch of Taco Soup on a busy day. My ‘picky eater’ can make this on his own more easily when I have a bag he can just cut open and pour into a pot with the liquid ingredients. I print the soup recipe and place it in the basket where I store the bagged blends so everything I (or he!) need to know is right there.
Leftovers of this soup make a great baked potato topper! For this reason I like to make a double batch and plan a meal trail that week. Split open the baked potato and use a slotted spoon to scoop out the reheated taco soup, getting a generous portion of the vegetables and optional meat, but very little of the broth. Top with a generous portion of shredded cheddar and some sour cream and enjoy a delicious meal with the family!