Sunday, December 13, 2009

Chili Seasoning Mix

I love a warm meal on a cold winter's night. This past week we've had a lot of rain and chilly weather so for Sunday dinner I decided to make some yummy chili. I have tried so many different chili recipes and purchased mixes and this recipe compares with the rest. This was a tasty chili mix that we all enjoyed and plan to use again. I found this recipe on 'Our Best Bites' as a bulk mix recipe to give in gift bags as cute holiday gifts.

Chili Seasoning Mix Recipe from
This makes one gift serving, so multiply by however many you'd like to package up. **You only need 4 Tablespoons for a normal-sized chili meal so I quartered this recipe my first time. Now that I know we like the flavors of this mix I'm going to mix a larger batch and save it for future use.

1/2 C chili powder
1/4 C ground cumin
2 T garlic salt
2 T dried oregano leaves
1 T ground coriander
1 t cayenne pepper or chipotle chili powder (add more if you like spicy chili)

If you are making a big batch, make sure to mix it very well so all of the spices get evenly distributed.

Hearty Chili

1 lb ground beef, turkey or sausage (you can leave out the beef to make it a vegetarian chili)
1 onion, diced
1 red or green bell pepper, diced
4 T chili seasoning mix
2 16oz cans pinto beans (I sometimes even use black beans)
2 16 oz cans kidney beans
1 28oz can diced tomatoes, undrained
1 14oz can beef broth

Drain and rinse beans and set aside. Combine meat and onion in large pot over med-high heat and cook until browned. Drain and discard fat. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30-40 minutes, stirring occasionally.

*I made this by soaking and cooking kidney beans on low over night in the crock pot. This morning I put the remaining ingredients in and let them all cook on low until dinner. I just love a Sunday dinner that cooks itself!

Wednesday, December 2, 2009

The Best Enchiladas Ever!

Living in southern California we are definitely eating our fill of Mexican foods. I am loving it since this is what I have eaten all my life and I just happen to prefer chips and salsa over dessert (most of the time). My husband on the other hand is a self-proclaimed beef and potatoes guy. The other night I called him to say that yes we were eating Mexican food again for dinner but that I had rave reviews about this recipe and it didn't look too spicy. Well, this turned out REALLY good and my husband was happy to finish off the casserole dish. I was even cooking for my Aunt from Kansas that night and she loved this so much that she made it for her family the weekend she got home.

I thought the flavors in the chicken were so delicious that I didn't even serve this with sour cream! I took a taste with a little sour cream and actually tasted better without. This simple yet very tasty recipe is my new turn-to for enchiladas!

Honey Lime Chicken Enchiladas

6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

*Jayne's Notes: This recipe was PERFECTION! Next time I may try it with Cilantro Lime Rice as recommended.
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