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Recipe: Homemade Chili Seasoning Mix

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What to do with used glass jars and bottles? How about making up seasoning mixes to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and” Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

Recipe: Homemade Chili Seasoning Mix
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika (smoked)
Instructions
  1. In a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  2. Toast the cumin seeds in the same pan, again stirring constantly to ensure they don’t burn.
  3. Remove the seeds from the chilli peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  4. With a pestle and mortar (if you’re old school, if not, try a blender) grind up the chilli peppers and cumin seeds into a powder.
  5. Add in the remaining ingredients and mix thoroughly.
  6. Make sure you store in an airtight container (like a jar) to keep it dry.
  7. Shake the container before using to ensure thoroughly mixed.
  8. Note: If you want to use fresh chili’s, dry them thoroughly in a dehydrator first, then roast them. It’s essential you ensure they are fully dry first, otherwise your mixture could go mouldy.

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Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal-min

Recipe: Slow Cooked Chicken Livers with Cayenne and Paprika

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After finally acting on my resolution to use more offal in my cooking, I went to the butchers and purchased some chicken livers (along with some other interesting looking cuts, which I’m sure you’ll read about soon!). My first attempt was pretty unsuccessful; the meat was tough, and although the flavour was good, it felt like it hadn't quite reached its potential.

Next time around, I told myself, I would cook them much more slowly, so that they are ultra tender and full of rich flavour. I paired them with the smoky and pungent flavours of paprika and cayenne, which turned out to be a match made in heaven.

Slow Cooked Chicken Livers Ingredients:

  • 750g organic, free range chicken livers
  • 2 large onions, peeled and finely chopped
  • 2 red peppers, deseeded and chopped into slices
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 200ml tomato passata
  • Olive oil
  • Sea Salt and Black Pepper

Slow Cooked Chicken Livers  How To:

Cut any stringy bits away from the livers, then cut into strips. Heat a little olive oil in a heavy based frying pan to a high heat, then brown off the offal by cooking for 2 minutes each side. Remove from the pan and set aside.

Lower the heat to medium, add a little more olive oil, then add the onions. Fry until softened, for about 5 minutes, then add the paprika and cayenne. Fry gently for another couple of minutes, before adding the passata and about 200ml water.

Return the offal to the pan along with the peppers. Lower the heat to its lowest setting, stir well, and leave to simmer very gently for around 2 hours. Check occasionally, adding more water if needs be. Season to taste with a little salt and pepper.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal-min