Well, it’s that time of year again. It’s getting colder, and the days are shorter.
It’s high time for a warm bowl of chili with some crunchy spiced popcorn in it.
This is an easy treat to make.
You ‘ll need:
1, 2 or 3 cans of chili. However many will feed your group, and a pot or crock pot big enough to heat it up in.
Heat the chili on low heat while you cook the popcorn.
Add the required amount of water to the canned chili mix while heating (my youngest daughter likes to forget this part).
1 popcorn popper or a large pot that you can cook popcorn in.
(Preferably a heavy aluminum one ’cause the popcorn doesn’t burn as fast in that).
3/4 cup of popcorn kernals
some light cooking oil (can be peanut, or cocanut, sesame, or sunflower if you like a more distinctive flavor)
Mild Paprika or New Mexico Chili Powder
Butter or margarine if possible, if not use some light flavorful cooking oil instead.
(I don’t recommend olive oil for this though.)
1 saucepan to melt butter and add spices to.
Three bowls for spiced popcorn
Serving bowls for the chili.
optional Shredded Cheese of your choice.
Cook 1/4 cup of popcorn kernels in the popcorn popper. Put popcorn in a separate bowl.
Melt 1 cube of butter or margarine in pan on low heat. ( If you don’t have butter or margarine you can use 1/4 cup of the light cooking oil instead)
Add 1/2 teaspoon onion powder, 1 teaspoon Paprika and 1/3 teaspoon salt. Stir thoroughly until all mixed together and you can smell the spices.
Pour over popped popcorn. Mix thoroughly.
Pop another 1/4 cup of popcorn kernels. Put in separate bowl.
Repeat melting 1 cube of butter or margarine or 1/4 cup of light cooking oil, but add 1/2 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/3 teaspoon salt.
Pour over second batch of popcorn. Mix thoroughly.
Pop the last 1/4 cup of popcorn. Put in a separate bowl.
Repeat the melted butter or margerine, but this time add 1/2 teaspoon of onion powder, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, and 1/3 teaspoon salt.
Pour over the last of the popped popcorn and mix thoroughly.
Ladle heated chili into serving bowls. Add your choice of spiced popcorn into the bowl.
As an option, you can top the chili with shredded cheese.
Eat and enjoy 🙂
These ingredients are good for disaster food preparation too.
You can successfully store popcorn, canned chili, light cooking oils, including coconut oil, sesame seed oil, peanut oil, and all the spices for this recipe.
© Ellen M Story and emariaenterprises, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ellen M Story and emariaenterprises with appropriate and specific direction to the original content.