Taco Chili Mix

• 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
• 4 cups water
• 1 pound ground beef
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
• 1 can (8 ounces) tomato sauce
• Optional toppings: shredded cheddar cheese, shredded lettuce and sliced ripe olives

1. 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.
2. To prepare chili: Remove chips and seasoning packet from jar and set aside. Sort beans and rinse in cold water.
3. 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.
4. 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.
5. 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.
6. Crush tortilla chips. Stir into chili; cook for 5-10 minutes or until thickened. Serve with cheese, lettuce and olives if desired.

kidney beans, pinto beans, red beans, taco, onion, chili powder, ground cumin, tortilla chips, water, ground beef, tomatoes, tomato sauce, cheddar cheese

Taken from www.tasteofhome.com/recipes/taco-chili-mix/ (may not work)