Wednesday, December 5, 2012

Beans Beans

Clearly I'm not reinventing the wheel since this is probably the most widely used chili recipe there is.  It's sold at every supermarket for goodness sake. But in a way I feel like I am since I've made a significant ingredient leap that takes this simple chili to the next level. That's right folks and it's all in the beans.  The recipe calls for plain kidney or pinto beans (how boring) but I said to heck with that and used Busch's Vegetarian Baked Beans and now this is my new Old Faithful.  Oxymorons rule and so does this chile!

And thank you to Rebecca for letting me in on the bean secret.  I won't tell anyone.

McCormick's 'Original' Chili:
Servings: 3-4 (I recommend doubling the recipe)
Prep time: 5 minutes
Cook time: 15 minutes
1 pkg McCormick Seasoning Mix
1 lb lean ground beef or turkey
1 can (14 1/4) oz diced tomatoes, undrained OR 2 cans (8 oz each) tomato sauce (I use 1 can of diced tomatoes)
*1 can (16 oz) Busch's Vegetarian Baked Beans  OR 1 (16 oz) can of pinto or kidney beans.

1) Brown the meat in a large skillet on medium-high heat.  Drain fat.

2) Stir in seasoning mix, tomatoes, and beans.  Bring to a boil.  Cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with toppings (liked chopped onion, american cheese, sour cream, tortilla strips or corn bread). 

Here's what to look for at the store:


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