3 fluid ounces chili
1 onion, diced
1 (4 ounce) can tomato paste
1 (1 ounce) package chili seasoning mix
3 (14 ounce) cans red kidney beans
2 pounds bread cubes, divided
1 (7 ounce) can tomato paste
4 teaspoons dried minced onion
4 ounces crushed saltine cracker crumbs
1 pound shredded mozzarella cheese
In a large saucepan, heat chili over medium heat. Saute onions and tomato paste for about 5 to 10 minutes; just before chile is really popping, add chili seasoning mix and tomato paste. Shred bread cubes and separate them; place half of the crumbs into the center of each bread cubes. Place the chili over the bread layers. Layer with tomato sauce, beans, cracker crumbs and cheese.
Combine the chili and tomato sauce in a large bowl. Dip cooked bread cubes in this sauce and place on the chili. Serve warm, or chill slightly.