This is a recipe I modified from Cook’s Country’s Five Alarm Chili. It’s a very easy recipe, and so far the best I’ve made (my partner even likes it, which is saying a lot).
1 dried ancho chile, finely chopped
2 tablespoons vegetable oil
1 16-oz can Bush’s chili beans in medium chili sauce (can also use hot or mild to vary the spiciness)
1 16-oz can of kidney beans (drained)
2 10-oz cans Ro-tel tomatoes with green chiles
1 4 oz can diced jalepenos
1 4 oz can diced green chiles
Optional: 1 tablespoon beef or vegetable base
Add the oil into a dutch oven and heat on medium heat until starting to smoke. Add the ancho chile and stir for a few minutes until the chile softens a little bit.
Add all the canned ingredients and the beef/veggie base (if using), bring to a boil then reduce heat to low and let simmer for about an hour. If sauce isn’t thickening up enough, stir in a tablespoon or so of cornstarch OR slowly add instant mashed potatoes and wait a few minutes to thicken.
Quick and easy–a perfect winter weeknight meal!