Emergency Chili recipe


· 1 cup or so of leftover meat, chopped (beef, pork, chicken, hot dogs, etc., can be frozen
· 2 tablespoons cooking oil
· ½ large onion, chopped
· ½ large green pepper, chopped (can be omitted)
· 1 can of stewed tomatoes (I use the type that contains peppers and onion)
· 2 cans kidney or other type of beans
· 2 tablespoons chili powder
· 1 teaspoon salt
· 1 or more teaspoons of dry bullion (beef or chicken)
· 1 teaspoon black pepper
· 1 teaspoon paprika
· 1 clove of garlic or a teaspoon or more of garlic powder
· 2 teaspoons Worcestershire sauce
· 1 tablespoon ketchup
· 1 can tomato soup


Heat the cooking oil in a large deep pan over medium high heat. Add the meat, can be put in frozen, and the chopped onion. Cook until the meat is partially thawed and the onion is almost transparent. Remove meat and rough chop; return the meat to the pan. Add the can of tomatoes and refill the can with water. Add the water. Drain the cans of beans, rinse and add to the pot. You can use leftover cooked dry beans instead of canned. Add all the seasonings and extra water if needed. Simmer over medium heat covered for at least 30 minutes or more. Stir often or the beans may stick to the bottom of the pan. Taste and adjust seasoning if needed. Add the can of tomato soup 15 minutes before serving.

Serve the chili over cornbread, corn chips, in tortillas, or with crackers. Offer cheese, extra onions and chopped hot peppers.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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