Ingredients
Equipment
Method
- Every pot of chili begins with a backbone blend, and our Chili Seasoning is exactly that — a rich, hearty mix that turns a pound of browned ground beef or turkey into a comforting bowl in about 20 minutes. Brown your meat, add the seasoning packet, a can of tomatoes, two cans of beans, and a little water, and and you’ve got the kind of chili that tastes like it simmered all afternoon. Eight one-cup servings, start to finish.That’s a complete meal on its own. But if you want to take it from good to memorable, it’s time to reach for the powders.
- This is where chili goes from “Tuesday night dinner” to “the recipe your friends ask for.” Two of our Chile Powders do the heavy lifting here, and they play beautifully together:The trick is balance: ancho lays down a mellow, sweet-smoky floor; chipotle walks across the top with a brighter, sharper smoke. Together they give your chili the kind of layered flavor people can’t quite put their finger on — they just know they want another bowl.Ancho Powder — Made from dried poblano peppers, ancho is mild, smoky, and subtly sweet, with a rich, earthy flavor and just a whisper of heat. It adds depth without overwhelming spice, which is exactly what a long-simmered pot wants. Stir a spoonful in early so it blooms into the liquid. Chipotle Powder — Made from smoked and dried jalapeños, chipotle brings a deep, woodsy heat that’s as flavorful as it is warm. A little goes a long way. Add it toward the end of cooking to keep its smoky kick bright and lingering.
Notes
No bowl of chili is complete without something to soak up the last of the broth. Our Cornbread mix — warm, golden, and ready in minutes with just a few pantry staples — is the natural partner. Go classic, or reach for the Jalapeño Cornbread if you want the bread to carry a little kick of its own.