Cowboy Chili Layer Mix


  • 2 tbsp (30 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) dried oregano leaves
  • 1 tsp (5 mL) salt
  • ¼ cup (50 mL) dried cilantro or parsley leaves
  • ½ cup (125 mL) dehydrated minced onions
  • ½ cup (125 mL) dried black beans
  • ½ cup (125 mL) dried kidney beans
  • ½ cup (125 mL) dried pinto beans
  • 2   snack-size packages (1 oz/30 g each) corn chips, unopened


  1. In a Small Batter Bowl, layer the ingredients for the chili mix in the order listed, gently patting each layer before adding the next ingredient. Place the corn chip packages on top of the chili mix and cover. Print a gift tag and attach to handle.  Attach the preparation directions and give it as a gift.


  • About 8 cups (2L) 
      servings of 1 ¼ cups (300 mL) 

Nutrients per serving:

Calories 350, Total Fat 8 g, Saturated Fat 1.5 g,Cholesterol 35 mg, Sodium 1,160 mg, Carbohydrate 40 g, Fiber 9 g, Protein 21 g

Cook's Tips:

To finish the job, just add:

1 tbsp (15 mL) vegetable oil
1 lb (450 g) beef stew meat, cut into
1" (2.5-cm) cubes
1 garlic clove, pressed
4 cups (1 L) water
1 jar (16 oz or 500 mL) salsa
1 can (15 oz or 398 mL) tomato sauce

Remove the corn chips from the chili mix and set aside. Heat the oil in a (4–qt./3.8–L) casserole over medium heat until shimmering. Add meat and garlic. Cook and stir 6–7 minutes or until the meat is browned. Stir in the chili mix and water and bring to a boil. Reduce the heat; cover and simmer 1½ hours. Stir in salsa and tomato sauce. Simmer, covered, 30 minutes or until the beans and meat are tender. Top with the corn chips.

Yield: about 8 cups (2 L)

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