Chili Powder Seasoning Blend

This is way I have made chili pepper in the past, but I also include small amount of white pepper and dry mustard. Ignore what the Texan says about chili, I live in Texas too, and Texans don't know how to make any better chili than they do decent BBQ sauce. In REAL chili you do need the peppers, but best if use diced & thinly sliced peppers, NOT a powder made from the peppers. The Texas person did however get the types of peppers you should add correctly! If you are using dried ones, which are most commonly available, just soak in minimal amount of water for hour or so to rehydrate and then dice / chop / slice. For person who has problem with spices. Try just basic salt and black pepper with Worcestershire sauce, a bit more seed free tomato, more onion, and if you can tolerate it, some Lea & Perrin, A1, or Heinz 57 steak sauce along ketchup to flavor your chili. It will not be firehouse chili (you have to alert the firehouse when you go to serve it) nor what most of us would prefer, but it is still tasty and a good alternative for folks with digestive problems. Leave out any the ingredients I mentioned if you know you have a problem with it. To me the key in making chili that you like is adding the spices and peppers. After cooking your beans until they are almost soft and browning your meat with onion and bit of garlic added for 1-2 min at end of browning, combine the drained & rinsed beans with browned meat, chopped onions, tomatoes and tomato sauce and peppers. Mix well then add your chili powder, chili seasoning or facsimile of it to the pot. Add a little less than what you think you need, taste the liquid, if it not ""chili"" enough or only just right, add some more. The beans and meat will take up a lot of the flavor as you cook it, so original liquid should be a little ""over-spiced"". THEN start cooking your chili -- bring to a boil and then stir & reduce heat to a MINIMUM simmer, stirring every half hour to hour for a minimum of 2-3 hours (4 is better). Or if you are using a crock pot, get it hot then reduce to low setting for good 6 hours.

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