Monday, January 4, 2010

Taco Chili

A wonderful coworker of mine, Monique, gave me this recipe along with all of the ingredients in a basket. So easy and so good. It's a keeper!

Taco Chili
Paula Deen
Serves 4 to 6

1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4-oz) package taco seasoning mix
1 (1-oz) package buttermilk salad dressing mix
3 Tbsp dried minced onion
1 tsp chili powder (or more, to taste)
1/4 tsp ground cumin
1 (16-oz) can tomato sauce
1 (11 3/4-oz) can diced tomatoes and green chilies
4 cups water
1 lb ground beef, cooked and drained

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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