House Chili Mix
Source: The Old Farmer’s Almanac Hearth & Home Companion, 1994

Place the following in

1/4 cup mild chili powder
1 tablespoon garlic powder (not garlic salt)
2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons fresh ground pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried thyme leaves
2 tablespoons powdered dark unsweetened cocoa
For hotter chili, add up to 1 tablespoon cayenne pepper, to taste

1. Place all ingredients in a small bowl and blend well.
2. Put in a small jar or a zipper sandwich bag.
3. Decorate bag as desired.

Attach these directions to the bag when giving as a gift…

House Chili

2 large onions, chopped
Olive oil
3 pounds ground meat (beef, lamb, pork, turkey or any combination of)
1 (28 ounce can) Italian plum tomatoes, with juice
2 cups water

In a large frying pan sauté 2 large chopped onions in several tablespoons olive oil until they are soft. Remove onions, leaving oil in pan. Add 3 pounds ground meat - beef, lamb, pork, turkey, or a combination of these – and sauté until no longer pink. Drain excess oil and add cooked onions. Add chili mix and cook over medium heat, stirring constantly, for 5 minutes. Stir in one 28-ounce can Italian plum tomatoes, with their juice, and 2 cups water. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours or until chili is thickened to your taste. If it appears too dry before 1 1/2 hours, add water 1/4 cup at a time.