Ingredients
3-1/2 teaspoons garlic salt3-1/2 teaspoons chili powder2 teaspoons each salt, onion powder, pepper, ground cumin, paprika and dried parsley flakes1/2 teaspoon cayenne pepperADDITIONAL INGREDIENTS (for each batch):1 pound ground beef1 medium onion, chopped1 cup sliced fresh mushrooms, optional1 can (28 ounces) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) hot chili beans, undrained1 can (10-3/4 ounces) condensed tomato soup, undiluted1 teaspoon Worcestershire sauce2 garlic cloves, mincedShredded cheddar cheese
Preparation
In a small bowl, combine all of the seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 6 tablespoons total).
To prepare chili: In a large saucepan or Dutch oven, cook the beef, onion and mushrooms if desired over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, beans, soup, 2 tablespoons spice mix, Worcestershire sauce and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Garnish with cheese.
