Recipe: Spicy No-Bean Chili and Mexican Spice Blend (make ahead)

SPICY NO-BEAN CHILI

"This meaty chili comes together quickly and easily on the stovetop. It's great for chili dogs but is equally delicious atop baked potatoes, pasta, and nachos, or folded into burritos."

12 ounces ground beef, turkey, pork, or chicken
2 tablespoons finely chopped onion
2 tablespoons finely chopped seeded jalapeno pepper
1 teaspoon minced garlic
1 (8 ounce) can tomato sauce
1 tablespoon Mexican Spice Blend (recipe follows)

In a large skillet over medium-high heat, cook the meat, onion, jalape o, and garlic until the meat is browned and the onion is translucent, 10 to 15 minutes. Spoon off any fat. Stir in the tomato sauce and spice blend. Simmer for 10 minutes.

MAKE IT AHEAD:
Store the chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Mexican Spice Blend
Makes about 1⁄2 cup

"This all-purpose taco seasoning mix can be used in place of any commercial blend. I use it to season meat and rice dishes as well as chilis and casseroles. The cinnamon adds a unique flavor twist; omitting it will give you a more traditional "taco" flavor.

3 tablespoons chili powder
1 tablespoon fine sea salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground cinnamon (optional)
1⁄2 teaspoon ground cayenne pepper

Combine all of the ingredients for the spice blend in a small bowl. Transfer the mixture to an airtight plastic container or zip-top plastic bag and store in the cupboard.

Makes 4 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: Good Cheap Eats By Jessica Fisher