Two Ways to Cook Chili Con Carne

This is one recipe where I've always "winged" it. That is, I don't follow any particular measurements, which means that my chili comes out tasting different every time. The recipe below is a rough estimate.

Ingredients

1 large can Ranch Style Beans

1 large can Staggs Laredo Style Chili

1 15 oz. can kidney beans

1 15 oz. can black beans

1 15 oz. can pinquito beans (or pinto)

1 lb. ground beef or stew meat

1 1/2 tsp. Tabasco with Chipotle

2 dashes habanero pepper sauce

2 cloves of garlic

1 whole yellow or white onion, medium-sized

1/2 jar of Essensia Chipotle salsa (or your favorite salsa)

2 arbol chili pods (packaged and dry)

1 tsp. Cayenne pepper

Mexican cheese

Sour cream

Directions

You can cook this chili in a crock pot or large pot on the stove. The former method allows the flavors to blend over a period of hours, while the latter will save you time if you're in a hurry.

1. Cook the ground meat over medium high heat until thoroughly brown. Use taco or southwestern seasoning to spice it up, if you'd like. Drain the fat before you add it to the pot.

If you're using stew meat, brown it on all sides. With this particular meat, I don't cook it all the way through, but allow the juices to finish the job. That way, the meat comes out very tender.

2. While the meat is cooking, open and drain the juice from the kidney, black, and pinquito beans. Once drained, add the beans to the pot. Dump in the Ranch Style and Staggs chili as is.

3. Chop up the onion as finely or coarsely as you want. Add that to the pot. Check the meat to make sure it's cooking evenly.

4. Add the garlic, chili pods, salsa, and spices in with the beans. Stir. Add the meat, if it's cooked by this point.

Cooking Time

Stovetop method: Bring the chili to a bare boil. Then simmer for 30 minutes.

Crock pot method: Cook on high for an hour. Then turn the setting to low and cook for another 4-5 hours. If you're setting this up before you leave for work, turn the setting to low. It will be ready to serve when you return home.

Servings: 8-10

Garnish with cheese and sour cream