Originally, this was simply an assortment of canned goods that I combined one afternoon when we had just arrived back in town and there wasn't a bit of fresh food in the house. After every single person at the table commented how much they enjoyed the meal, I decided to scribble out a list of the ingredients and make it again. The convenience of this recipe can't be beat.
COOK'S NOTE: I've made versions of this chili both with and without meat. For the batch of chili pictured, I used 1 pound of ground beef, cooked and crumbled, plus (4) Italian sausage links (this was about 1 pound) browned on each side in a medium heat skillet and then sliced into bite-size rounds.
The Easiest Chili Recipe Ever
Yield: 8-10 servings
Optional: 2 lbs meat of your choice, cooked
2 (14 ounce) cans ranch style pinto beans
1 (14 ounce) can black beans
1 (14 ounce) can white beans
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
1 (14 ounce) can fire roasted tomatoes with green chile
1 (7 ounce) can chopped green chile
1 (14 ounce) can yellow corn
2 tablespoons Mexican spice mix or taco seasoning
Toppings: shredded cheese, sour cream, green onions, corn chips
STOVE-TOP DIRECTIONS: Combine all ingredients in a large pot. Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours. (Yes, you can simply bring the chili to a boil, simmer 15 minutes and then serve it. However, if you have the chance to cook it longer, I highly recommend it. The flavors will change into something even better if you allow them to simmer together for a while.) Serve with the toppings of your choice. Enjoy!
CROCK-POT DIRECTIONS: Combine all ingredients in a large crock-pot. Cook on LOW for 8-12 hours. Serve with the toppings of your choice. Enjoy!
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