No two chili recipes are the same. Just about everyone who makes this cool-weather favorite likes to put their own spin on it. And some of those are adamant about what chili can and cannot contain.
There are some who use beans, while others abhor the addition. Whether to use tomatoes is another bone of contention among chili aficionados. And there are those like me who love their chili hot and spicy. My specialty is something called 10-alarm chili because it contains at least 10 kinds of peppers.
I like to look at other people’s chili recipes, such as the following that was posted by a Facebook friend, Pam Butala. The rather simple creation takes little time to put together and is made in a bean pot.
Bean Pot Chili
1 pound ground burger
1 pound ground Italian sausage
1 small onion, diced
1 stalk celery, diced
1 8-ounce can tomato sauce
1 28-ounce can diced tomatoes
1 14½-ounce can kidney beans, drained and rinsed
1 14½-ounce can white beans, drained and rinsed
1 14½-ounce can chili beans
¼ cup chili powder
Cumin, cayenne pepper, garlic powder and oregano to taste
Cheddar cheese, shredded
Brown burger and sausage with onion and celery. Put in bean pot and add remaining ingredients. Cover and bake at 350 degrees for 3 to 4 hours. Top with sour cream and shredded cheese.