Taco Chili with Mix (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Ingredients:
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 |
3 tablespoons dried minced onion |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1 1/2 cups corn or tortilla chips |
4 cups water |
1 (11 3/4-ounce) can diced tomatoes and green chiles |
1 (16-ounce) can tomato sauce |
1 pound ground beef, cooked and drained |
Directions:
1. Taco Chili Mix:
2. Taco Chili:
3. 1 packet Taco Chili Mix
4. For the mix: In a 1-quart wide mouth jar, layer kidney and pinto beans.
5. 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.
6. Put chips in a bag and place in jar. Decorate with ribbon or fabric.
7. 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 chiles, tomato sauce, and ground beef.
8. 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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