Chili Mix In A Jar Food

CHILI SEASONING MIX I

Steps:

• In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.

PAINTED DESERT CHILI MIX IN A JAR

Steps:

• The ingredients are layered, like sand art. Don't worry about getting the layers even.
• The desert effect comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer. This way all of the beautiful colors show along all of the edges.
• Attach these instructions to the jar:.
• Pour contents of jar into 12-quart pot.
• Add:.
• 1 medium diced onion.
• 4 (15 ounce) cans diced tomatoes.
• 1 large can of tomato paste.
• 1/2 cup cider vinegar.
• 1/2 cup brown sugar.
• 49 ounces tomato juice.
• 2 pounds ground beef or turkey, browned.
• Fill remainder of the pot with water. Bring to boil. Let simmer for 2 1/2 to 3 hours. Add salt and pepper to taste.

CHILI MIX IN A JAR

Steps:

• Put beans into a jar or large bag.
• Combine spices into a small bag.
• Place the cans of tomato sauce and diced tomatoes in your gift basket.
• LABEL:.
• Wash beans. Put into pot with spices.
• Cook until done, about 1 to 1 1/2 hours.
• Meanwhile, brown 1 pound of ground beef and drain.
• Add meat, tomatoes and sauce to the beans.
• Simmer to blend flavors.

SUPER SIMPLE CHILI SPICE MIX (WITH CHILI RECIPE INSTRUCTIONS)

Steps:

• Just layer the spices into a small baby food or mason jar (or ziploc baggy). No need to mix but make sure to label it. I make 6-8 jars at a time.
• To make chili brown 1 pound ground meat of choice (generally beef or pork). Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element). The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!
• It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker). Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.