Chili is one of those super easy go-to meals that you can resort to on busy weeknights. It’s perfect for cold, winter evenings and the leftovers taste better the day or two after.

I’m usually SUPER lazy when it comes to chili. I open a packet of chili seasoning and call it a day. Yesterday this couldn’t happen because we didn’t have a packet at home and after a quick google search, I learned just how stupidly easy it is to make your own chili seasoning.

Chili seasoning (recipe via My Baking Addiction)


4 tablespoons of chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
3 teaspoons sea salt
4 teaspoons black pepper


In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper. Store in an air tight container at room temperature.

Couple notes, I didn’t have paprika so I skipped it. I had fresh oregano and used that as well as some dried. I used two tablespoons of the seasoning in my chili and saved the rest for another day.

Making the rest of the chili is just as easy. Just brown one pound of ground beef with a medium yellow onion (chopped) and as much minced garlic as you like (I used 4 cloves). To that add two 14.5 oz canned of diced tomatoes and a can of partially drained black beans. Let simmer with the seasoning for at least 30 minutes. I like to top my chili with sour cream and whatever cheese is in the fridge, we had parmesan cheese so that’s what we used.  I served with cornbread from a mix purchased at Trader Joes.

A quick note about my recent food photos.  I don’t take them in natural light since it gets dark by 4:30 now.  I just use the lighting in my kitchen, which is not great.  But it is what it is and I’d rather post not so great photos than not post at all.