Nadine's Mexican Chili Beans

Name: Nadine''s Mexican Chili Beans Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 24
Ingredients: 1 Pkg/ Bear Creek Chili Mix; 7 cups Boiling Water; 1-6 ox. can Tomato Paste; 2 Tbs. Olive Oil; 1 Cup Chopped Onions; 5 Cloves Garlic Minced; 1/4 Pound 96/4 Ground Beed; 1/4 Pound Jenny O Ground Turkey; 2 Cans Diced Tomatoes no salt added; 1/4 Cup Ketchup; 1-8 Oz. Can Tomato Sauce; 1 Tbs. Cocoa Powder unsweetened; 2 Tbs. Brown Sugar; 1 Tbs. Worchestershire Sauce; 2 Tbs. Basalmic Vinegar; 1 Tsp. Ground Cumin; 2 Tsp. Ground Oregano; 2 Bay Leaves whole; 1-14.5 Oz. Can Rinsed Pinto Beans; 1-14.5 Oz. Can Rinsed No Salt Kidney Beans; 1- 14.5 Oz. Can Rinsed No Salt Black Beans; Fresh Herbs of choice Cilantro Rosemary Oregano Basil Marjoram; Drop of Liquid Hickory Smoke

Minutes to Prepare: 20
Minutes to Cook: 90

Number of Servings: 24

Ingredients

1 Pkg/ Bear Creek Chili Mix7 cups Boiling Water1-6 ox. can Tomato Paste2 Tbs. Olive Oil1 Cup Chopped Onions5 Cloves Garlic Minced1/4 Pound 96/4 Ground Beed1/4 Pound Jenny O Ground Turkey2 Cans Diced Tomatoes no salt added1/4 Cup Ketchup1-8 Oz. Can Tomato Sauce1 Tbs. Cocoa Powder unsweetened2 Tbs. Brown Sugar1 Tbs. Worchestershire Sauce2 Tbs. Basalmic Vinegar1 Tsp. Ground Cumin2 Tsp. Ground Oregano2 Bay Leaves whole1-14.5 Oz. Can Rinsed Pinto Beans1-14.5 Oz. Can Rinsed No Salt Kidney Beans1- 14.5 Oz. Can Rinsed No Salt Black BeansFresh Herbs of choice, Cilantro,, Rosemary, Oregano, Basil, MarjoramDrop of Liquid Hickory Smoke

Directions

Stir Chili Mix and Tomato Paste into the boiling water and simmer uncovered 25 minutes. Meanwhile, Saute the onions, garlic ,beef and turkey until the meats are no longer pink. Add the meat mixture into the chili. Stir in the cocoa powder, brown sugar vinegar and dry spices. Add the tomatoes, ketchup and tomato sauce and simmer for 15 minutes to develop the flavors. Stir irn the canned beans and a dash of Hickory smoke and bring back to a simmer on low heat. Simmer another 15 to 30 minutes. Add the fresh herbs and simmer another 10 minutes.
This recipe makes about 6 quarts or 24 one cup servings.
It freezes nicely for another meal if you are not serving a crowd.

Number of Servings: 24

Recipe submitted by SparkPeople user LAVENDERLILY.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving