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Gringo Chili

Chili.  With or without beans.  With or without meat.  Doesn't really matter as everyone has their favorite.  My favorite chili came from a store bought brand called Chili Magic Chili Starter. This magic can included beans with all the chili seasonings.  All one had to do was brown some meat, add the bean mixture and a can of diced tomatoes.  IT WAS FABULOUS!

According to Bush's website, Chili Magic is still available for purchase, just not locally.  Apparently in the great state of Texas we have to make our own chili from scratch.  And so I do.

Currently my T&T chili is one pound ground meat (beef, pork, chicken, venison) and one small onion cooked.  Add one can of petite diced tomatoes with juice, one can of pinto or charro beans with juice, two garlic cloves diced, two tablespoons of chili powder, one teaspoon of comino, salt and pepper to taste.  Simmer and adjust chili powder and salt to taste.  Fairly simple.

Scaled for Likability: Great
This chili is universal as it served over rice, hot dogs, or Fritos.  Sometimes I even have corn on the side or mixed in when served.  And always, no matter the dinner dish, lots of cheese to top.  The bigger the pot, the more there is for leftovers, the better the chili gets each time it is warmed up.  When tired of eating leftover chili, chili is frozen in quart bags for future usage.  Score.

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