- 1 (15oz) can chili meat
- 1 (15oz) can kidney beans
- 1 (15oz) can pinto beans
- 1 celery stalk, diced fine
- 1/2 onion, diced fine
- 3 cloves garlic, sliced
- 1/2 tsp ancho chili powder
- scant 1/2 tsp cumin powder
- 1 tsp sea salt
- 1 large tomato, diced
If I had a little more time, this whole recipe would have been made in the crock pot. I helped everything get going by sautéing the garlic, onion, celery and half of the tomato. Add the cumin and ancho chili powder to the pan before the tomatoes to allow the spices to bloom. Pour the cans of chili meat and beans into a crock pot, then add the onion mixture when the tomatoes have started breaking down. The can of chili meat contains spices so not much is needed to jazz up the flavor. You could probably just add salt and pepper to taste and work with the existing spices from the meat. I happen to like the ancho chili powder and a hint of cumin. The fresh spices renew the stored food and help amalgamate the sautéed vegetables with the beans.
Cook in the crock pot until bubbly, about 45 minutes. Everything is already cooked when you add it to the pot, you just need to heat it up then enjoy!
- Spoon a little sour cream and sliced green onions on top of a bowl of chili
- Shred some sharp cheddar cheese to top off your serving, let the cheese melt into the sauce
- Spread leftover chili over nachos
- The kids love hot dog pieces mixed in
- Make a grown-up version: chili dogs!
How do you like to enjoy a warm bowl of chili?