Lemme hit y’all with some truth.
Do you ever remember your mama or your granny telling you that homemade was better?
Mama/Granny was right. Right as rain. And it ain’t just about fried chicken, my friends.
As it turns out, you can tell a HUGE difference in pre-packaged seasoning packets and homemade seasoning packets. I heard this in the past, but admittedly, I can be kind of lazy when it comes to Taco Tuesday, so I’d usually just pick up the seasoning packet in the store (I would get low sodium because hashtag healthy). This stuff tastes way better, and you don’t feel crazy bloated with misplaced sodium afterward (however, I cannot be held responsible for the bloating you may or may not feel from eating way too much of whatever you throw it in).
- 1/4 c. flour
- 4 tbs. chili powder
- 1 tbs. dried onion flakes
- 3 tsp. cumin
- 2 tsp. garlic powder
- 2 tsp. cayenne pepper
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. crushed red pepper flakes
- 2 tsp. smoked paprika
- 2 tsp. salt
- 4 tsp. black pepper
- 2 tsp. sugar
- 1 tsp. cinnamon
- 1 tsp. Tony Chachere's seasoning
- Mix it all together and store it in an airtight container.
- This is made for either one go-around of either chili or tacos. Just FYI.
Come back tomorrow and I’ll share a recipe for good way to use my new favorite seasoning: VEGAN CHILI.
(and I promise. Don’t be thrown off by the vegan thing. It’s AHHH-mazing.)