Recipe courtesy Paula Deen
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
3 tablespoons dried minced onion
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 cups corn or tortilla chips
1 packet Taco Chili Mix
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
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 chiles, 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.
Great Recipe from Paula Deen