Dinner: Taco Chili Mix Recipe

Ingredients

1/2 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried red beans
1 envelope taco seasoning mix
1 tablespoon dried minced onion
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 cups tortilla chips

Instructions

Layer the beans in a 1-qt. glass jar. Place seasonings in a small resealable plastic bag; place in jar. Top with chips. Cover and store in a cool dry place for up to 2 months. Yield: 1 batch.
To prepare chili: Remove chips and seasoning packet from jar and set aside. Sort beans and rinse in cold water.
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until softened. Drain and rinse beans, discarding liquid.
Return beans to the pan. Add contents of seasoning packet and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add to the bean mixture; stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Crush tortilla chips. Stir into chili; cook for 5-10 minutes or until thickened. Serve with cheese, lettuce and olives if desired.

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