Taco and Chili Seasoning Mix

• Meat

  • 2 lb Ground beef or turkey, lean

• Produce

  • 1/3 cup Garlic powder
  • 1 15-ounce can Kidney or pinto beans, red
  • 1/3 cup Onion powder
  • 1/4 cup Oregano, dried
  • 1 28-ounce can Tomatoes

• Baking & Spices

  • 1 1/2 tbsp Brown sugar
  • 1/2 tbsp Cocoa powder, unsweetened
  • 1 cup Paprika
  • 1 tbsp Red pepper flakes
  • 2 1/2 tbsp Salt
  • 2/3 cup Seasoning concoction

• Oils & Vinegars

  • 1 tbsp Cider vinegar

• Nuts & Seeds

  • 1/2 cup Cumin

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Directions

• Preparation Debbie Koenig / TODAY To make the seasoning mix: Combine all ingredients; store in an airtight container for up to 6 months. To make chili: Brown the ground meat, and drain any excess fat. Add the spice mixture and cocoa powder and cook 1 to 2 minutes, then add 1 cup of water and the tomatoes with juice. Cover and simmer 20 minutes.  Add the beans, then simmer uncovered for another 10 minutes. Taste and if the chili’s too spicy, add the optional brown sugar.  Serve with shredded cheddar cheese, sour cream, and diced red onion or scallion, and your choice of rice, tortillas, tortilla chips, or cornbread. Debbie Koenig / TODAY To make tacos: Brown the ground meat in a skillet over medium heat, and drain any excess fat. Sprinkle with the seasoning mix and add 1/2 cup of water, then lower the heat and simmer, stirring occasionally, for 10 to 15 minutes, until the mixture is moist but most of the liquid has evaporated. Stir in the vinegar and brown sugar and simmer another 2 to 3 minutes. Serve with tortillas or taco shells, shredded lettuce and cheese, chopped tomatoes, sour cream, and salsa.