Country Chili Mix
1 pound kidney beans (or assorted dry edible beans)
3 Tbsp. chili powder
2 Tbsp. dehydrated onions
1 Tbsp. garlic salt
1 tsp. oregano
3/4 tsp. salt
1/4 tsp. cayenne pepper (optional)
1 container Country Chili Mix
10 c. water (for soaking beans)
1 (8-ounce) can reduced-sodium tomato sauce
1 (24-ounce) can diced tomatoes
1 pound ground beef or turkey
6 c. water (for cooking beans)
To reduce sodium, substitute garlic powder for some of the garlic salt. Pour the kidney beans into a clean quart-sized jar. In a small bowl, mix the remaining ingredients. Pour mixture into a clear sandwich bag and place it on top of the beans. Cover the jar tightly with a lid, decorate and attach a copy of the recipe.
Remove bag of seasoning from jar and rinse beans. In a stockpot, bring 10 cups of water to a boil. Add beans and return to a boil for two to three minutes. Cover and set aside at room temperature for one hour. Drain and rinse the beans. Fill a pot with 6 cups of water and add the beans. Cook beans until soft, about one hour. Simmer gently with lid tilted. Brown meat; drain and add to the beans with tomatoes and sauce. Add in seasonings, stir and simmer, covered, for one hour. Add a little more water if needed to thin the broth. For best flavor, use mix within one year.