It's 10 degrees out. Snow. Ice. Red lines on Google Maps. Thank goodness I'm inside. Time for chili.
2 tablespoons oil (canola, olive, avocado, vegetable, what have you)
1 lbs meat (turkey, beef, venison, what have you)
1 can (14.5oz) diced tomatoes
2 cans (16oz) chili beans with sauce
1 green pepper diced or 1 - 4oz can diced chilis
1 tablespoon chili powder
1/2 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 tablespoon granulated garlic
1/2 tablespoon cumin
1 teaspoon dried oregano
1/2 tablespoon salt
Heat up oil in a medium - low soup pan. Sautee meat and onion together (green pepper if using fresh). Drain if needed.
Add the rest of the ingredients.
Based on preference - fill one empty bean can with water and add to chili. Can also add 2-3 teaspoons each of beef and chili stock base. Add less if want less salt in chili.
Stew on low for 1 hour. Keep preferably overnight. Two nights is even better. Enjoy with buttered saltine crackers, frito chips, cheese, onion, sour cream, jalapeno, french fried onions, oh my.