The main idea was to use the ingredients for chili, but leave out the liquid components. This would give a mixture which could be used in hard or soft taco shells, pitas with or without pockets, tortillas or flatbread for rollups. Without all the moisture, the bread products used would have less chance to become soggy and fall apart. The mixture could also be used with tortilla chips to make a nacho dish.
Southwestern Dry Chili
2 lbs. lean ground beef
1 can (15.5 oz) each small white beans, and black beans; drained and rinsed
1 ½ cups diced tomatoes
4 oz can diced green chiles; mild, medium or hot depending on heat desired.
½ tsp. each chili powder and cumin
1 tsp. dried cilantro
Choice of salsas: regular, corn, and black bean (recommended brand: Mrs. Renfro’s)
In a large, nonstick skillet, on high heat, brown the ground beef thoroughly; drain the oil. Add the beans, tomatoes, chiles, and seasonings; mix together. Let cook for about 10 minutes, so all the ingredients will become heated; remove from heat.
Fill choice of bread product with mixture and fixings, or place on tortilla chips and fixings to make nachos.
Makes 8-10 servings.