Kittencals Chili Seasoning Mix Food

CHILI SEASONING MIX

Steps:

• All you have to do is mix it up, absolutely no brain power involved!
• If you are making a big batch, make sure to mix it very well so all of the spices get evenly distributed.

KITTENCAL'S CHILI, SIMPLE AND DELICOUS

Steps:

• In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
• Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
• Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
• Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!).
• Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
• Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.

KITTENCAL'S TACO SEASONING MIX

Steps:

• Combine all ingredients (double or triple if desired) .
• Store tighty sealed in a small glass jar until ready to use (I store mine and all spices in the refrigerator).
• **NOTE** this is only optional, if using the mix for tacos you might want to add in some flour into the seasoned cooked ground beef to thicken, I also add in about 1-1/2 cups tomato sauce and simmer, stirring for 20 minutes over low heat.

KITTENCAL'S CHILI SPAGHETTI

Steps:

• In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
• Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
• Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
• Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
• Delicious!

KITTENCAL'S PIZZA SAUCE

Steps:

• In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
• Add in garlic and saute for 2 minutes, stirring constantly.
• Add in the tomato paste; stir and cook 1 minute.
• Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
• Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
• *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
• Delicious!

CHILI SEASONING MIX

Steps:

• Combine all ingredients in a small bowl and blend well.
• Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix.
• Store in a cool, dry place and use within 6 months.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

KITTENCAL'S CHILI SEASONING MIX

Steps:

• Mix all ingredients together.
• Store in an airtight container at room temperature or refrigerate.
• Shake the bottle before using.
• Use any amount desired in recipes.