Southwest Chili Seasoning
Southwest Chili Seasoning - This chili seasoning captures the flavors of the Southwest and is great with chicken, turkey or pork or a vegetarian version with peppers, onions, squash and corn. Click on RECIPE tab below for the easy recipe directions.
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Southwest Chili Seasoning - This is a chili seasoning that captures the flavors of the Southwest three types of chiles, herbs, spices and cinnamon. This chili sesoning would go equally good with turkey, chicken, pork or beef or a vegetarian version with peppers, corn, onions and squash.
Spice Ingredients: cornmeal, applewood smoked Pacific seas salt, New Mexican green chiles, chipotle chiles, ancho chiles, coriander, cumin, cinnamon, oregano and cilantro.
Please click on the RECIPE tab here for detailed cooking instructions.
Southwest Chili Seasoning is available in a 4 oz. spice grinder bottle and a 16 oz. refill bottle, so you can refill your spice grinder bottle which can be reused multiple times.
Southwest Chili Seasoning Cooking Instructions
This chili seasoning captures the flavors of the Southwest and is great with chicken, turkey or pork, corn and beans.
1 pound of ½” diced chicken, turkey or pork.
1 tablespoon of cooking oil
3 tablespoons of Southwest Chili Seasoning (ground or left in flake form)
1 can of corn kernels fresh or frozen (drained 15 oz.)
1 can of diced tomatoes & juice (15oz.)
1 can of pinto beans (drained) (15oz.)
1 cup of water or beer (the better the beer the more flavor, but don’t use a seasonal beer that will throw off the flavors)
1 cup cheddar cheese (optional)
1) Heat a medium size sauce pan to meat high. Add the cooking oil to the pan and add the meat. Brown the meat on all sides. Figure 1.
Figure 1. Browning the diced pork for the Southwest Chili
2) Add the Southwest Chili Seasoning into the pan with the meat and stir to coat the meat. Sauté for 15 seconds.
3) Immediately add the corn, tomatoes, beans and the water or beer. Figure 2.
Figure 2. Southwest Chili simemring.
4) Simmer for 1 hour covered. Add some water to maintain some liquid in the pot, as desired. Some people like their chili a little thick and some like it a little soupier.
Figure 3. Southwest Chili with Cheddar Cheese