Pronto Pantry Chili

I make this all the time. It is very flexible to suit individual taste, and it is designed to be made from things I keep in the pantry.

2lbs ground meat (I prefer ground chuck, but ground beef, turkey, chicken, pork, or a combo all work fine. I have also used TVP crumbles)

1 large onion chopped

1 large green bell pepper chopped

4 to 8 cloves garlic (depending on taste) chopped

1 4 oz can of diced green chilies or jalapenos (depending on taste. You can also do one can of each)

1 jar roasted red peppers (I chop about half the peppers in the jar and add a bit of the oil to the pot)

1 can chipotle peppers in adobo chopped (I use about half and save the rest)

1 or 2 cans of "chili beans" the "hot" kind (these beans have lots of seasoning and flavor in them and are much nicer than just "plan" kidney beans. I only use one can because Sly doesn't like beans, but I think 2 cans are better)

1 can tomato juice PLUS any leftover bits of salsa, spaghetti/pizza sauce

3 tablespoons of chili sauce

1 10 oz bag of frozen corn

2 to 3 tablespoons of chili powder

1 teaspoon ground cumin

salt and pepper to taste

EXTRAS

I serve chili over Frito's corn chips with cheddar cheese and sour cream, but corn bread, rice, or tortilla chips are nice too.

Brown the meat in a large soup pot. I use lean ground chuck, so I don't drain the meat, if you are using hamburger, you may want to drain up to half the juice and fat. If you are using ground chicken or turkey, you will need to add some olive oil. If you are using TVP, skip this step. Add the TVP after you add the tomato juice.

After the meat is browned, add onion, bell pepper, and garlic. Saute 5 to 10 minuets.

Add the canned chilies, chopped jar peppers, and chipole peppers. Mix well. Add can beans, extra salsa or sauce and chili sauce. Add juice and season to taste. Reduce heat and simmer for about a half hour. The hard part is over.

Add the frozen corn, and turn off the heat. Serve with your favorite extras and enjoy!

Happy knitting and eating!