Five-Bean Pantry Chili

The weather's cooling off, and it's time for chili!  I've tried a lot of chili recipes, and this is the one I've come up with - some Tex-Mex heat, some Cincinnati cinnamon, and lots of tomatoes, beans, and chili powder, all from the pantry.

This makes a lot because I believe in planned leftovers (less cooking that way).   You can use the leftovers in place of the meat filling in my Mom's tamale bake.

You can serve this with cornbread, saltine crackers, cooked macaroni, cheese, or sour cream, or leave it nekkid!


Five-Bean Chili

1 lb lean ground beef
1 onion, chopped
2 cans chili-ready diced tomatoes
1 can diced tomatoes and green chilis
1 can diced tomatoes
1 can Ro-Tel (hot)
1/2 c dark chili powder
1/4 c sugar
1 T hot sauce, or to taste
1 T cinnamon
1 t cumin
1 t salt
1 can dark red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
1 can pinto beans, drained and rinsed

In an 8-quart stockpot, brown and break up the ground beef and onion.  Add all tomatoes and seasonings.  Bring to a boil.

Add beans and return to a boil.  Turn down heat and simmer 10 to 15 minutes.