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CHILI

Brown 1 pound of ground beef in a medium skillet over medium-high heat.  Drain.  Add 2 (15 1/2 ounce) cans of kidney beans, 2 (16 ounce) cans tomatoes and the CHILI SEASONING MIX.  Reduce heat and simmer 10 – 30 minutes, stirring occasionally.  Serves 4 to 6.

BEAN SOUP

2 cups dried beans
2 quarts water
1 ham hock
1 – 16 ounce can tomatoes
3 Tablespoons lemon juice
1 package Chili Seasoning

Mix

Wash beans, cover with water and soak overnight.  Drain the beans and add the water and ham hock.  Cover and bring to a boil.  Reduce the heat and simmer 1 1/2 hours or until the beans are tender.  Add the remaining ingredients.  Simmer 30 minutes, stirring occasionally.  Remove ham hock from the soup and take the meat off the bone, cutting it into bite-size pieces.  Return meat to the soup pot.  Serve hot with some crackers or some homemade bread.

Mix package with 1 cup sour cream for a chip dip.

Mix package with 1 cup cream cheese for a dip.