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Stay away from kroger brand chilli mix

djnagle

djnagle

AK Subscriber
Subscriber
Hi All, I tend to make a lot of chilli during the winter. I normally use a chilli mix my daughter Julie sends us from Santa Fe NM. We ran out of it last week so I bought a package of Kroger Brand Chilli mix. First off it has more cumin than chilli power. Than when it was simering, it smelled "off". Then an hour after I ate my first bowl, I broke out in hives and almost scratched my skin off in places.

Needless to say, it when out the back door with a great whosh.....let the critters feast on it.
 
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djnagle said:
Hi All, I tend to make a lot of chilli during the winter. I normally use a chilli mix my daughter Julie sends us from Santa Fe NM. We ran out of it last week so I bought a package of Kroger Brand Chilli mix. First off it has more cumin than chilli power. Than when it was simering, it smelled "off". Then an hour after I ate my first bowl, I broke out in hives and almost scratched my skin off in places.

Needless to say, it when out the back door with a great whosh.....let the critters feast on it.
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Wow, that's not good!

Dude, make my wife's chili. You'll like it.

http://www.audiokarma.org/forums/showthread.php?t=405914
 
Mrs. Wiggy says you can add beans as well, of course. Some people like 'em. We do, but she left them out of the recipe for those who don't. Also, the Penzeys does make a difference. That's some awesome spice there. Not cheap, but it doesn't take much; it does last a long time.
 
I have never used a recipe when making chilli. Yours looks like a good one though Wiggy. I'll have to investigate those spices.

cubdog
 
I stay away from store brand mixes for just such reasons.. Sorry it didn't get along with you.

If you want to use a decent mix, it's hard to beat Carol Shelby's mix..

carroll-shelby-chili.jpg
 
This is way off topic, but kinda interesting. We used to have a patient who ran a Kroger plant, yes that's right a Kroger food plant. Turns out they make most of their private label stuff in 46 Kroger owned plants.
 
similost said:
I stay away from store brand mixes for just such reasons.. Sorry it didn't get along with you.

If you want to use a decent mix, it's hard to beat Carol Shelby's mix..
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You bet!

Gonna have to make a pot of chili, now. I will probably try out Mrs. Wiggy's Chili Recipe.
 
cubdog said:
I have never used a recipe when making chilli. Yours looks like a good one though Wiggy. I'll have to investigate those spices.

cubdog
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All I can say is I'm an appreciative audience; Mrs. Wiggy is the chef. She enters and wins blue ribbons, though, gents; so she is in fact an award-winning cook. The recipe she let me post in that other thread is based on a food.com recipe that she modified, and it in turn is based on someone's attempt to duplicate the Carroll Shelby chili recipe. I'm a CS fan; so when Mrs. Wiggy tried to duplicate it for me, I was prepared to be annoyed. Instead, she hit it out of the park; I'll never want to go back to CS again.

And frankly, I think it's the Penzeys 'Chili 9000' that makes the difference. There's something REALLY good and also subtle about it. I wish it wasn't expensive, is all. But it's worth it.
 
For me, the key ingredient in CS's recipe is the mesa flour. I wonder if Penzey's has that in it. Where do you find Penzey's?

EDIT: Just googled and found it online. Interesting! They use some licorice-flavored spices (anise, fennel, etc.) in the mix. I love black licorice! Maybe that is the secret to the spice.
 
The stuff that mfhale has been auctioning off for AK helping VOA Families for Christmas, makes fantastic chili and is a great dry rub too.

http://www.audiokarma.org/forums/showthread.php?t=409413


mfhale said:
By popular demand (you caught me, only one member actually asked)...the last jar of BBQ rub for the year.


Four ounces (by weight) in a wide-mouth half-pint Mason jar.



CONUS shipping is on me.

We'll run this auction 'til Friday, 16 Dec at 11:59 pm CST.



In case of allergies, here's the ingredient list (in no particular proportions):

Black pepper
Paprika
Cumin
Dehydrated jalapeno
Onion powder
Granulated garlic
Salt
Coriander
Chili powder
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I would be calling Krogers' 800 # to report that. Entirely possible that the funny smell and your reaction is related to a bad spice batch. Maybe something that had molded for example. They may need to recall the entire batch, but they won't know unless you tell them.

I used to make chili by just throwing stuff in, but awhile back I ran into a sale on seasoning packets branded 'Williams'. Dark colored packets, various flavors. I really liked the stuff. It's not rocket science but they did it better than I did.

I also have a book of celebrity chili recipes which is fun. If you're going to make Cincinnati chili, for example, there ain't no packet at the store for that.
 
The CS mix is my standby when we run out of the stuff from my daughter. Krogers was out of it when I went shopping, that is how I ended up with the poisen.
 
Could well be. I took a dose of Benadril (sp) and it all calmed down. Just something to avoid in the future.
 
Yep. Used to use a lot of MSG many years ago. Asian dishes used a lot of it. Stopped using it for many years and then one day I bought some and used it. Boy what a crappy taste. Can't believe I used it in the past.

If I want enhanced flavors I use more of the natural spices or reduce by simmering.

I will be trying Wigwam's wife's recipy. <sp>, (to many rum and cokes this evening), Tomorrow I'm taking off from work to do some home stuff. Will probably make some chili. :thmbsp:
 
Here in NM, the primary ingredient is red chiles. Everything else is optional and variable and used in much smaller quantities than the chiles. We consider chile 'mixes', especially those with 'li' or 'lli' on the end to be a Texan thing.
 
Wigwam Jones said:
And frankly, I think it's the Penzeys 'Chili 9000' that makes the difference. There's something REALLY good and also subtle about it. I wish it wasn't expensive, is all. But it's worth it.
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Sounds like basically all of their other spice blends. Subtle, noticeable, and seemingly perfect tasting in just about anything (within reason).

Their stuff is crazy (yes, crazy) expensive in comparison to similar supermarket products, but entirely worth it. A jar of spice mix from their shop will usually last me 6 months.. so I'm alright spreading that additional $2/$3 a jar cost out over half a year :yes:
 
I made Chili in restaurants for years...usually 10-20 gallons at a time.
Never used a "spice mix",rather a mixture of spices.

Usually :
Dark chili powder
Light chili powder
Dried red pepper
Cumin
granulated garlic
Onion powder
Salt
Black pepper

w/ browned ground beef,onions and green peppers,tomato sauce, diced tomatoes,and chili beans.

I was taught ( when I was 18 :) ..to put about 25% of the spices in with the ground beef, diced onions and green peppers,and cook it all together. While browning the ground beef,the onions and peppers cook as well.The whole time simmering in the spices.
Drain off the fat,ad the rest of the spices and ingredients and simmer the whole thing for about 5 hours.
A couple of bigger kitchens I worked had 40 gallon steam jacketed kettles. The absolute bomb for making large batches of Chili,soup,spaghetti sauce etc....:yes: ...you can walk away from them and not have to worry about scorching your chili etc.
 
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