Spicy Seasoning Mix Recipes
SPICY CHILI SEASONING MIX
"Having the seasonings mixed up in advance makes stirring up a batch of chili a breeze," suggests Mary Henderson of Opelika, Alabama. "It's a bold but pleasant blend. I like the round steak and ground beef combination."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings (2-1/2 quarts) per batch.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place.Yield: 4 batches (20 teaspoons total)., To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion; cook until tender. Add tomatoes and 2 more teaspoons of mix. Stir in one can of chili beans. Place the other can in a blender; cover and process until smooth. Add to chili. Cook on low for 30-40 minutes or until meat is tender.
Nutrition Facts : Calories 195 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 273mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.
SPICY SEASONING MIX
This is a recipe used in my Beef and Bean Burritoes recipe. I always make a quadruple batch because over the years I have discovered other uses for it as well. It is great sprinkled over potato wedges with a bit of oil and baked for an hour at 450F. Also great in my Mexican Chowder recipe.
Provided by Tuffykenwell
Categories High Fiber
Time 5m
Yield 1/4 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients. Cover and store in airtight container. Shake before using.
Nutrition Facts : Calories 26.8, Fat 1.3, SaturatedFat 0.2, Sodium 59, Carbohydrate 4.7, Fiber 2.3, Sugar 0.7, Protein 1.1
SPICY PARTY MIX
When a recipe for a seasoned snack mix first appeared on the back of the Chex cereal box in the 1950s, people went crazy for it. Years later, a Google search for the recipe yields more than two million results for various riffs, from savory to spicy to sweet. Many call for tossing the dry ingredients with the wet, then letting the mix dry on paper towels, but baking it at a low temperature yields crisper, more flavorful results. Hot sauce gives this version a bit of a kick, but if you don't like heat, you can leave it out. View this recipe as a template to tweak as you see fit: Use crunchy, roasted edamame or green peas in place of the nuts, substitute Thai red curry paste or Sriracha for the hot sauce, or double up on whatever ingredients you like best. Keep the dry-to-wet ratios the same and you can't go wrong.
Provided by Margaux Laskey
Categories snack, finger foods, appetizer, side dish
Time 1h30m
Yield About 15 cups
Number Of Ingredients 12
Steps:
- Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
- Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
- Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
- Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.
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