Chili Seasoning Mix

There's nothing quite like a Minnesota blizzard to make you appreciate the simple joys of a warm kitchen. As I write this on December 28, 2025, we're in the midst of a classic winter storm here in Central Minnesota—snow falling heavily, winds gusting up to 20+ mph, and temperatures struggling to climb out of the teens. It's the kind of day where venturing outside feels like a bad idea, but staying in with a bubbling pot of chili? Pure perfection. Blizzards in Minnesota aren't just weather events; they're an excuse to slow down, stock the pantry, and cook something soul-warming. Chili has long been a Midwest staple for exactly these moments— hearty, forgiving, and infinitely adaptable. Whether it's the bean-heavy "Minnesota-style" versions that include tomatoes and kidney beans or veggie-packed , a good pot of chili turns a snowy shutdown into a cozy feast. Today, with the snow piling up outside my window, I fired up the stove for a classic beef chili with beans. It's rich, spicy, and perfect ladled into bowls with all the toppings. Here's how I made it, step by step—feel free to tweak it to your taste.

Ingredients:

2 Tablespoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

3/4 teaspoon black pepper

1/2 teaspoon sugar

Directions:

Mix all the ingredients together well. Store in an airtight container.

Optional add ins:

3/4 teaspoon kosher salt

1/2-1 teaspoon cayenne pepper

1 teaspoon cocoa powder (unsweetened)

Quick Chili Recipe (one pot, 30–40 minutes)

Ingredients:

1 lb ground beef (80/20 is ideal)

1 medium onion, diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5–15 oz) diced tomatoes (with juice)

1 can (8 oz) tomato sauce or 1 cup beef broth

Seasoning blend

Instructions:

In a large pot or Dutch oven, brown the ground beef over

medium-high heat. Break it up well.

When almost cooked, add the diced onion.

Cook 4–5 minutes until softened.

Sprinkle the entire seasoning blend over the beef and onion.

Stir for 30–60 seconds until fragrant.

Add: Diced tomatoes with their juice

Tomato sauce (or beef broth)

Drained kidney beans

Stir, bring to a simmer, then reduce heat to low.

Cover and cook 20–30 minutes (longer = better flavor).

Stir occasionally. If it gets too thick,

add a splash of water or broth.

Taste and adjust salt/pepper/cayenne at the end.