I could have called this one “mom’s chili,” since I got this simple but delicious chili recipe from her. When I make it, I usually put the chili on top of half of a baked potato. It’s about time I wrote this recipe up- these photos are from 2009 and 2010.
Garlic, couple cloves
Large can of crushed tomatoes
2-3 cans of different types of beans, rinsed and drained (can use chick peas, kidney beans, black beans, pinto beans, refried beans)
Salt, black pepper, and crushed red pepper to taste
Optional garnishes: Cilantro, crushed tortilla chips, hot sauce
Saute onion and garlic in a large pot with some vegetable oil. Add in the can of crushed tomatoes, beans, and seasonings. Heat up the chili mixture and add in corn if including when the beans begins start to heat through, and cook until corn is done. You can eat the chili as is, or do as I do and put some on top of half a baked potato. Top with some cheese (it should melt a little since the chili will be hot), as well as chopped cilantro, and some crushed tortilla chips if you’d like. If you want a little extra heat, add some hot sauce on top. Here’s a photo of a plainer version of the chili potato: