31 Days of Fall - Day 19 Chili wtih Homemade Seasonings

The first cold, fall Sunday in Atlanta is the perfect time for chili.  I created this recipe years ago and it has always been a family favorite.  The original recipe called for a packet of chili seasoning.  In my constant attempt to omit MSG and limit sodium intake for my family, I searched for a "make your own" recipe.  I think I have hit upon a winner.  I plan on including this in my holiday gift baskets.

Chili Seasoning

 
6 t chili powder
1/2 t crushed red pepper
1T dried minced onion
1 T garlic powder
1 t white sugar
3 t ground cumin
2 t dried parsely, crushed
2 t salt
1 t dried basil, crushed
1/4 t ground pepper

In a bowl, crush parsley and basil with back of spoon.  Add all other ingredients.  Stir to mix well.  Store in an airtight container.  Use 6 t per pot of chili.

Jenny's Chili

1 pound ground beef, cooked with chopped onion and garlic
1 16oz. can chopped tomatoes with green peppers and onions
2 16 oz. can tomato sauce
6 t chili seasoning
2 sliced jalapeno peppers
1 16 oz. can light red kidney beans

Put all ingredients in slow cooker.  Stir well.  Cook on Low 8 - 10 hours or on High for 4 -5.

 



Salsa Chicken

I have seen this recipe all over the internet in various forms, but had never tried it.  I created my own version and served it over rice, but I bet it would make a GREAT burrito filling as well.  Or serve it over chips for creamy, flavorful nachos.  YUM. 

Salsa Chicken Bowl

2 pounds chicken breasts
1 can cream of chicken soup (I'll probaby make my own next time)
4 T taco seasoning
1 c salsa ( fresh is best)
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
shredded colby-jack cheese
chopped cilantro
chopped scallions
long grain rice, cooked

Put first 5 ingredients in crockpot and cook on LOW for 5 - 6 hours.  Remove chicken, shred and return to sauce in crockpot.  Stir well.  Add corn and cook one more hour.

Serve over rice, topped with shredded cheese, chopped cilantro and chopped scallions

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Bean with Bacon Soup

One of my favorite soups growing up was Campbell's Bean with Bacon.  I begged my mom to buy it all the time.  Now that I am concerned about sodium and MSG in my food for health reasons, I stopped buying my favorite soup, not quite so content to do with out.  I originally found this recipe on Tiffany's blog, Eat At Home, one of my favorite food blogs.  As soon as I saw it, I know I could modifiy the recipe just a bit and have my favorite soup once again.  It's delicious!  Below is my modified version.  You can see the original here.

Bean with Bacon Soup

2 - 3 slices of bacon, diced and fried

1/2 onion, diced and cooked with bacon

2 cans Great Northern Beans (I used frozen beans I had cooked from my freezer)

1/2 can diced tomatoes

1 box chicken broth (I used 2 containers of homemade broth from my freezer)

1/2 t oregano

salt and pepper to taste

Cook bacon and onions, toss in a soup pot.  Add all other ingredients and cook until everything is heated through.  Serve.  I put everthing in a crockpot and heat for 3 -4 hours on high.  Works great.

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