Servings: 4 to 6
Prep Time: 20 min
Cook Time: 2 hours
1 (16-ounce) can tomato sauce
1 (11 3/4-ounce) can diced tomatoes and green chilies
4 cup water
1 jar Taco Chili Mix
1 lb ground beef, cooked and drained
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.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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