Recipe Image
Classic Chili, served in a bowl and topped with shredded cheese

Country Chili Mix

Recipe Type

This chili recipe can be shared with others.




  • 1 pound kidney beans (or assorted dry edible beans)
  • 3 tablespoons chili powder
  • 2 tablespoons dehydrated onions
  • 1 tablespoon garlic salt
  • 1 teaspoon oregano
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)


  • 1 container Country Chili Mix
  • 10 cups 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 cups 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.

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Dietary and Nutrition


Dry edible beans bring several health benefits to the table because they are naturally a rich source of several nutrients, and they contain negligible saturated fat and no trans fat or cholesterol.

Learn more
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This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.