How to make a killer chili con carne using homemade chili seasoning

Chili con carne, or simply chili, is a classic Tex-Mex dish that has been enjoyed for generations. The origins of chili can be traced back to the early 1800s, when cowboys and other travelers on the American frontier would make a simple stew of dried beef, suet, and chili peppers to sustain them on long journeys. Over time, the dish evolved to include beans, tomatoes, and a variety of spices, and it became a staple of Texan and Mexican cuisine.

As a chef and chili connoisseur, I have always been a fan of this hearty dish. In my opinion, the key to making great chili is using high-quality, homemade chili seasoning. Store-bought seasoning blends can be hit or miss, and often contain artificial ingredients and fillers. By making your own seasoning, you can control the heat level, balance of flavors, and overall quality of the dish.

Here is my recipe for homemade chili seasoning:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt