I’m finally posting the recipes for my Facebook Live videos! There are more coming this week. I’m going to continue doing a Facebook Live video every week, so follow me on Facebook if you would like to be notified each time I post one (http://www.facebook.com/juliehassoncooks/).
This recipe for my double duty chili and taco seasoning is super-easy to make, and is adapted from the chili powder recipe in my book Vegan Casseroles. I always keep a huge jar in my pantry, as it’s one of my go-to spice blends. I usually double the recipe, but I’ve been known to triple it too. When I make a batch, I most often make enough to share with my daughter (she’s a fantastic cook with a gorgeous kitchen of her own, but that’s another blog post).
I originally came up with this recipe when I was writing Vegan Casseroles. A number of my awesome testers live in Australia, and they were unable to buy an American-style “chili powder,” at least a version that wasn’t 100% super-hot ground chilies. The Aussie chili powder is apparently just ground chili (such as cayenne), without the addition of the other spices. So this was a way for everyone to make my chili recipes, even if they couldn’t get their hands on the chili powder we’re used to here in the states.
Also, as a side note, I did taste tests with store-bought chili powder versus this homemade blend, and the difference in flavor was crazy!! Hands-down, making your own homemade taco seasoning is the way to go. I’m also going to experiment soon, and see about adding a tablespoon of rice flour or Maseca corn masa to it, so it will thicken sauces a bit too. Often the store brands have a bit of thickener added to them, but I haven’t noticed a need for it.
I also love that this blend is naturally gluten-free and contains no preservatives.
Here’s the recipe. I’d love to hear if you make it too! You can tag me on Instagram @julieskitchenette or #julieskitchenette.
This taco seasoning and chili powder blend is delicious and adds a fantastic flavor to whatever you’re cooking. Try it in tacos or chili, or to spice up tofu, potatoes and more!
2 tablespoons sweet paprika
2 tablespoons smoked paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons dried oregano
2 tablespoons ground cumin
1 tablespoon ground ancho chili
2 teaspoons sea salt
Cayenne to taste, optional
In a bowl, combine all of the spices and whisk together until well mixed. Store in a glass canning jar in your pantry.
This recipe can be doubled.
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