Ingredients:
- vegetable oil
- onions chopped
- garlic finely chopped
- peppers – any color – chopped
- celery stalks chopped
- butter
- cumin
- coriander
- cayenne
- oregano
- basil
- dill
- black pepper
- salt
- big and small cans of pre-made chili
- big can of tomatoes
- 1 box of Kirkland Signature Roasted Corn Chowder and Peppers
Directions:
1. In a soup pot, heat oil, add onions and garlic then saute. Add peppers and celery.
2. Melt in butter. Add whatever spices and herbs you feel like using including salt and pepper.
3. Add tomatoes with juice and all. Add the cans of chili and the box of corn chowder.
4. Serve with shredded cheese and whatever.
Temp:
Various Stove Top Temps
Time:
Can be done in less than an hour, but best on day two or three.
Comments:
I never made meat chili before the fall of 2015 and I was in a hurry. I didn’t measure anything and I’m pretty sure I used a few other spices, but I don’t actually remember. I was copying my vegetarian recipe, but wanted it to be a little different. I do know I couldn’t make up my mind on the pre-made chili cans that were on sale. So I purchased and used all of them including one that came with a hot warning. This was a huge hit. So I’ve decided chili isn’t something to stress over – just have fun and make it. Taste it and add more stuff that strikes you as yummy.