Nadine's Mexican Chili Beans

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

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.