Fireside Chili

1 cup of dried pinto beans
1 cup dried kidney beans
1 cup of dried black beans
2 tablespoons of minced dried onion
2 tablespoons of dried chives
1 tablespoon of ground cumin
1 tablespoon of kosher salt
2 teaspoons of crushed red pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon of black pepper
1/3 cup of chili powder
1 can (14 oz.) of crushed tomatoes

Place all of the ingredients (including the un-opened can of tomatoes) into a large cellophane gift bag and tie. On your label write the following: "Soak beans and spices over night with 2 cups of chicken or vegetable stock and 4 cups of water. Bring to a boil then reduce to a simmer. Add the canned tomatoes and cook until beans are tender, about 1 hour. Add more liquid if needed and taste for seasoning. Serve with kick-ass corn bread."