By New year begins. Justin started at JBS Monday January 6. He came home Monday night exhausted and quiet. He ate. He went to bed. I remember this exhaustion. I had it in 1995.
Drove Wednesday, short.
Gayle stable.
Sunday: chili.
Sunday felt like the right time to do something slow and warm — Justin had barely said a word all week, and I recognized that bone-tired quiet from my own first weeks at work back in ’95. Chili felt like the answer: something that simmers, something that fills the house. I keep this Southwestern Seasoning Mix on hand for exactly these moments, because a pot of chili is only as good as what goes into the spice blend, and this one never lets me down.
Southwestern Seasoning Mix
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 12 (about 1 teaspoon per serving)
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Combine. Measure all spices into a small bowl and stir together until evenly blended.
- Taste and adjust. Sample the mix and add more cayenne for heat or more salt to taste.
- Store. Transfer to a small airtight jar or spice container. Label with the date. Keeps well at room temperature for up to 6 months.
- Use. Add 2–3 teaspoons per pound of meat when making chili, tacos, or any Southwestern dish. Bloom the spices in a little oil or butter for 30 seconds before adding other ingredients to deepen the flavor.
Nutrition (per serving)
Calories: 10 | Protein: 0g | Fat: 0g | Carbs: 2g | Fiber: 1g | Sodium: 100mg