Okay, as promised. Here is my chili beans recipe. As partially shown on my video entitled “Presentation.”
One 15/16 ounce can of each:
Kidney beans
Black beans
White beans
Ranch Style beans
Ranch Style Pinto Beans
Petite or small diced Tomatoes
3 cans Chili beans
1 7-oz can Ortega chilis (optional)
1 package chili seasoning
Hot sauce
1-1/2 lb. ground beef cooked and drained.
I use a can of kidney beans, then one can of black beans, and one can of white beans. I drained the white beans. I drained the kidney beans, and I rinsed and drained the black beans. And I put them in a crockpot. I do not drain the sauce for the rest of the cans.
Then I put in a can of Ranch Style beans with sauce. Hopefully, that’s available in your area. I put in a 15 ounce can of Ranch Style Pinto Beans. Then I use chili beans, if S&W has something called Chili Beans, or I get the off-brand, as long as it says chili beans. There’ll be about three cans of that, or one big 32 ounce can and one small cans. That’s what I use. I use a can of petite or small diced tomatoes, and a seven ounce can of green chilies, mild. That’s all the canned stuff that I use.
Then you may think that it doesn’t have enough sauce when you stir all that together, but it really does. And it has flavor, because the chili beans, the Ranch Style Beans, and the Ranch Style Pinto Beans have a sauce that is flavored. If you want it super mild, then leave it at that.
You will have enough sauce because it gets more liquid when heated, but at the last minute, if you don’t you could add a cup of water, stock, or tomato sauce. You will have enough, trust me, you’ll find that that’s a perfect amount of sauce.
Now, let’s talk about seasoning it. I used to use just one of those bags of Lawry’s, and I just would throw that in, just on top of it. But I can’t find it now, so I might use some chili powder. So, chili powder mix, and a couple of other things, and then if I want it a little spicier, I put in about a tablespoon of French’s Hot Sauce. It’s the perfect sauce.
See, Tabasco to me, it’s just hot for being hot. This is hot with a flavor. I actually use that for my buffalo chicken wings. Frank’s mixed with butter, it’s the perfect flavor. Also, on corn on the cob with parmesan cheese. Anyway, back to seasoning chili beans. You’ve put in some of your favorite spices, put in a little hot sauce, different kinds of chili powder. I don’t think you really need much salt, pepper, garlic, or anything else in there.
Then you can add meat if you want. I would use, for that much, a pound and a half of ground beef, and put it in there. Some people use turkey meat. How about leftover taco meat? My husband likes to use leftover meat. If we had some pork chops, he’ll save the little pieces, and then we’ll save flank steak, little pieces of meat in there. I don’t love it as much, but don’t tell him. I like just plain old ground beef in there.
You can put half-day in the crock pot on low, you can simmer in a big pot on the stove for a few hours.
Now, this is going to make a big pot full, because you know what I say, “If you make one, you make two.” I will freeze half and make Two Dinners! Put over macaroni for chili-mac, chili size, omelets, etc. Perfect for a crowd. When you unthaw it, you might need to add a little water to it. Other than that, it’s perfect. It’s the perfect chili beans. Everybody loves my chili beans. You just open cans, I know it seems like you’re cheating, but it’s great!