Incredibly easy to make, this chili also provides a master recipe for any type of quick chili you wish to pull off at the last minute. You just need four cans of your favorite beans. Then, toss in whatever cooked meat you have on hand. Shredded chicken, diced pork, or pieces of last night's steak all work well. Or if you want to forgo the meat, add a cup and a half of your favorite chopped raw veggies, zucchini, eggplant, or carrots, for example. Serve the chili with hot buttered corn bread, or crusty garlic bread from the grocer's freezer.
Ingredients Needed For Your Chili
4 Cans (15 OZ. each ) beans of your choice, black bean, pinto, white beans, or kidney beans in their liquid.
3 Cans Rotel Tomatoes with Green Chilies.
1 1/2 Cups Shredded Cooked Chicken, Pork, Or Beef.
1 Teaspoon Ground Cumin.
1 Tablespoon Chili Powder.
1 Bay Leaf.
1 Tablespoon Hot Sauce.
Place the beans and tomatoes with their liquid, chicken, cumin, bay leaf, and hot pepper sauce in a stock pot.
Cook, stirring until the chili comes to a boil, 4 - 5 minutes, then reduce the heat to low and cover the pot. Let the chili simmer until it thickens and the flavors come together. You'll need to cook on low for at least a hour for it to come together great.
To turn this chili into a fiesta, ladle it into shallow bowls and set out all sorts of toppings like cubes of avacado, sour cream, guacamole, cilantro sprigs, tortilla chips, and wedges of lime. You can of course add other things if you like. Its your chili after all.
Here the beans go into the pot with their liquid. The starch in the liquid helps the chili thicken quickly.
There is a plethora of Mexican-style diced tomatoes out there, and they are a smart addition to your pantry. Not just for this chili. You can add them to other quick soups or main dishes. I hope you get to make this chili real soon and I hope you enjoy it.
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