Cheater Chili

Now, for just about every person that eats chili, there’s a chili recipe. And this one isn’t so much a recipe as a general guide.

I used to call this my three-can chili, but it evolved in to four cans, and so I’ve recently renamed it Cheater Chili, because compared to the

Here’s the basic starting list of ingredients:

• 1 pound ground beef
• 1 medium onion
• 1 jalapeño pepper or 2-4 Serrano peppers
• 1-16oz can Bush’s Baked Beans
• 1-12oz can Bush’s HOT Chili Beans
• 1-12oz can tomato sauce
• 1-12oz can diced tomatoes, plain or pre-seasoned

You start off by browning the ground beef in a good sized pot 3 quart or so. You can use the really lean 93/7 ground beef, but this is one of the few times I like to go with the extra flavor of a slightly less-lean meat. You can drain off most of the fat once the meat is browned. Or try ground pork or even turkey.

When the meat is almost done, drain off any excess fat (leave a bit in the pan for flavor) and toss in a diced up onion. I usually use sweet yellow, but go for red or other if you want. You want one about the size of a baseball, and chop it as big or small as your tastes run.

Once the meat is done and onions are getting tender add some chopped fresh peppers. What kind, and how much depends on how hot you want it. If you want no heat, use a bell pepper. A lil heat, a jalapeno or two. Typically I use 2-4 serrano peppers, depending on my mood and if I’m cooking for more than just myself.

While that simmers in the pot, open up a 16oz can of Bush’s Baked Beans, 12oz can of Bush’s Chili Beans (use the heat you want, I always go for HOT), a 12oz can of tomato sauce. Now those are the original 3-cans, but I started adding a can of diced tomatoes, usually the ones with some garlic or other seasoning if I’m in the mood. Then a few shots of worcestershire sauce… maybe a teaspoon or twos worth.

Now you could stir it all up, heat it up and call it good and you’ll have a decent chili in less than half an hour. But, if you keep your kitchen stocked at all, it’s easy to add that extra oomph.

Skip the chili powder. It’s gonna have a lot of extra salt and junk to keep the stuff from lumping up on ya. Instead… add some salt and pepper to taste as you brown the meat (not too much pepper tho, don’t want it to scorch). Then after the canned stuff is in there add the following spices; (I give some general measurements, but I tend to just shake the stuff right into the pot)

Garlic Powder: A must have. Only thing better might be adding some chopped fresh garlic when you add the onions, but this is supposed to be an easy, cheater recipe. You can do up to a tablespoon easy.

Cumin: This is pretty powerful stuff, you don’t need much, start with about 1 teaspoon

Cayenne Pepper, depends on how hot you like it, start with a teaspoon and go from there.

Paprika if you have it – 1/2 teaspoon adds a lil flavor boost and color

Oregano – small flakes or ground, at least a teaspoons worth

Fresh ground black pepper is always good, but go easy on it, make sure it ground well. You can always add more when serving.

And once in awhile if I’m in the mood a few shakes of ground cinnamon.

Let the whole thing simmer for a bit on low till it’s nice and warm and you’re good to go. Course, chili is always better the next day so you can make this ahead and reheat the next day, but this is quick enough to make that you can do after work for dinner that night. And even in the summer this stuff is quick enough to cook you won’t overheat. Add some sour cream, shredded cheese and diced green onion on top when serving… good any time.

If it is cool enough to turn on the oven though, try some cast iron corn bread to go with this.