I learned how to make this chili from Ike Edgmon. He shopped at "the dented can store" for chili, beans and where every he could save a dime to feed his family of five. One time when his wife Doris was out of town, my brother and I were visiting he fed us dinner. Ike went into the kitchen fried up some hamburger, opened a couple of dented cans and when everything was heated up we ate some of the best chili I've ever tasted.
Since that day I've learned this is a default meal for many families. Ike's chili would never come out the same because, he bought whatever was on sale. I know some Grandmothers who plan ahead and purchase the same ingredients every time. Either way it's a quick meal that will feed a crowd
Open a Can Chili - The Basic Recipe
Ground meat or Beyond Meat, a veggie base protein vegetarian option
Onion - chopped
Garlic - 1-2 cloves chopped
Canned beans - whatever kind you have on stock. I used 1 can of pinto and 1 of cannellini Canned Tomatoes - I usually have a can of diced tomatoes on hand, but you could use whole tomatoes and cut them up or fresh is even better. You can use tomato sauce if that's all you have.
Canned green chiles
Chile powder or fresh chiles of your choice 1 to 2 tbsp
Mexican Oregano - 1 tsp to 1 tbsp to taste
Cumin - 1 tsp to 1 tbsp to taste
Salt and Pepper to taste
Ike's Secret - Add a can of chili. It give your chili all the seasoning needed so you don't need to.
Brown the meat with onions. If using Beyond Meat you only need to saute the onions until translucent. Put everything into a Crock Pot or slow cooker. Turn on high for about an hour then on low until you are ready to serve.
Toppings: Here are some suggestions for toppings. Use what you have on hand.
Pico de Gallo - link to my Pico de Gallo recipe
Chopped onions - green, purple or yellow
Fresh chopped jalapenos
Chopped fresh cilantro
Hot sauce or Tabasco sauce
Serve with chips, tortillas or warm cheesy quesadillas
Quesadillas are super simple. Heat buttered flour tortillas filled with grated cheese until the cheese melts and the tortillas are warm and golden. I have a griddle, but you can use any frying pan. By adding lots of fresh veggies and salsas you can turn a quesadilla into a hearth meal. Tonight we kept it simple with just sharp cheddar cheese.