I usually make my own Chili Powder blend…
Which I use as part of my Taco Seasoning…
I even have a Dry Rub recipe that is pretty darned tasty on ribs and chops.
Well, I believe that I can ignore all of those (very) nice mixes and blends; ’cause I now have this blend, all thanks to Pineapple Mustard and Cap’n Ron. There are a lot of herbs and spices involved, but nothing too funky, and it makes a fair amount.
•1-1/2 tbsp Spanish paprika
•1 tbsp garlic powder
•1 tbsp ground dried thyme
•1 tsp ground black pepper
•1 tsp cayenne pepper
•1 tsp dried basil
•1 tsp dried oregano
•1 tsp dried parsley
•1 tsp Aleppo pepper
•1 tsp freeze dried shallot
As an option, I found myself flat out of dried parsley one day, so quicklikeabunny added a teaspoon of dried chives and a good dash of Caribbean Calypso Seasoning (if you haven’t any CCS, a like amount of dried orange or lemon peel would be fine).
Stir all the ingredients together and stash in a jar with a tight seal until needed – and trust me, you’ll be needing it a lot.
How about as the seasoning for this fine pot o’ pinto beans? Which went from dried bean in the bag to slightly mushed, wicked good – and spicy! – batch of goodness that is perfectly fine on its own.
You could use them (and some more of the seasoning blend) to make Indian Tacos – a variation of Navajo Fry Bread spread with the pintos and then topped with a zippy seasoned (guess with what) beef mixture, sautéed onion and peppers, lettuce, cheese, and stuff. I added a bit of Pepper Relish on top of mine, while Rich opted to take a Cow-No-More Pill and had sour cream on his.