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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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During the busy holiday season, folks are thrilled to receive a jar of chili fixings for a no-fuss dinner. The flavor is fantastic!—Suzette Jury, Keene, California Ingredients:
1/2 cup dried kidney beans |
1/2 cup dried pinto beans |
1/2 cup dried red beans |
1 envelope taco seasoning mix |
1 tablespoon dried minced onion |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1-1/2 cups tortilla chips |
additional ingredients: |
4 cups water |
1 pound ground turkey or beef |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies |
1 can (8 ounces) tomato sauce |
optional toppings: shredded cheddar cheese, shredded lettuce and sliced ripe olives |
Directions:
1. Layer the beans in a 1-qt. glass jar. Place seasonings in a small resealable plastic bag; place in jar. Top with chips. Cover and store in a cool dry place for up to 2 months. Yield: 1 batch.
2. To prepare chili: Remove chips and seasoning packet from jar and set aside. Sort beans and rinse in cold water.
3. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until softened. Drain and rinse beans, discarding liquid.
4. Return beans to the pan. Add contents of seasoning packet and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.
5. In a large skillet, cook beef over medium heat until no longer pink; drain. Add to the bean mixture; stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
6. Crush tortilla chips. Stir into chili; cook for 5-10 minutes or until thickened. Serve with cheese, lettuce and olives if desired. Yield: 9 servings (2-1/4 quarts).
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