Meatless Monday–Five Alarm Chili!

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).

Chili ingredientsIngredients (note:  only drain the canned ingredients where noted):

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!

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