South of the Border Chili Mix with Corn Bread Mix

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South of the Boarder Chili Mix - Canadian border, that is! Award winning recipe to satisfy "Hot or Not" cravings. Includes cornbread mix.

Nutrition Info label: Servings Per Container (11) for 1lb size; 17 servings in the 1.5lb size

Ingredients:     
Spice Mix: Chili powder, cumin, onion flakes, salt, sugar, oregano, garlic, paprika. 

Masa: fine ground whole grain yellow corn flour.

Dried hot chili peppers.

Corn Bread: corn flour, sugar, aluminum-free baking powder (calcium phosphate, baking soda, corn starch), salt.


Preparation:

Preparation of 24oz Chilli pack (use half for "minis"):

Ingredients Needed (not in the bag):
2 lbs. Ground or diced Beef, 1-15 oz can Tomato Sauce, 2-15 oz cans Kidney Beans

Chili Cooking Instructions: Brown beef, add tomato sauce and 1 ½ cans water, add Spice Mix pack, bring to a boil, reduce heat to simmer.

Make watery paste of Masa Flour, stir into the chili (to thicken), add Kidney Beans. Optional, add Dried hot chili peppers for spicier chili. (1-mild, 2. med. Hot, 3+. Three Alarm!)

Simmer until you're starved, add water as desired. The longer it cooks the better it tastes!

Corn Bread Preparation:
Mix your Corn Bread a half hour before you eat.

Preheat oven to 425°F

Put Corn Bread Mix into a medium bowl. Add 1 1/3 cups hot milk, mix until smooth, let stand for 10 minutes. Add 1 egg and 1 tbs vegetable oil and mix till smooth again. Pan fry or fill greased 8 in. sq. pan or muffin cups 2/3 full.

Bake for 25 min or until golden brown. Serve Corn Bread hot with Chili.