Taco Chili Mix Recipe

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.