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Taco Chili Mix:
1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package buttermilk salad dressing mix
1/3 cup dried minced onion
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 1/2 cups corn or tortilla chips
For the mix: In a 1-quart wide mouth jar, layer kidney and pinto beans.
In a small bowl, combine taco seasoning mix, dried salad dressing mix, onion, chili, powder, and cumin. Wrap seasonings in plastic wrap or cellophane and place in jar.
Put chips in a bag and place in jar. Decorate with ribbon or fabric.
For the chili: Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes and green chilies, tomato sauce, and ground beef.
Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Inactive Prep Time: 6 to 8 hours
Ease of Preparation: Easy
Recipe courtesy Paula Deen
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