It is cold and dreary this weekend, which makes it perfect weather for chili. I actually made this and took the photos a couple of weeks ago, right when my computer died on me. So apologies for the extremely lousy pictures in this bunch, but I didn’t realize until much later and I didn’t want to wait until I made it again to share it with you. So with that in mind, here we go, out of focus pictures and all. It’s amazingly simple, you won’t need the pictures anyways, trust me.
You’ll need 5 cans of Brooks Mild Chili beans, 2 cans of chili ready tomatoes, 1 can of tomato soup, 1 can of water, 1 can of tomato sauce, and 1lb of ground beef. Not pictured: an onion. I forgot to buy one, and I don’t like them anyways, so I left them out.
First brown and drain your ground beef (and your onions, if you’re using those). The ground beef will be the first thing you add to your pan… and make sure you use a big one. I used the biggest pan I have (which is admittedly not all that big) and barely had enough room.
Dump in your 5 cans of Brooks mild chili beans. I’ve been told that it HAS to be this brand of chili beans… we’re usually pretty store brand friendly around here, as you can probably tell from my usual ingredients photos, but apparently other brands of chili beans “just aren’t the same.” That’s what my mom says anyways, and since she’s been cooking the chili I like for a long time, I decided to trust her on that one. We like a lot of beans in our chili, but you’re welcome to scale down the amount if you feel like it’s going to be too much.
(See? I told you the photos get lousy…) Next, add in your two cans of chili ready tomatoes.
Followed by your can of tomato sauce.
Your can of tomato soup.
And then your can of water.
Finally stir it all together, and let it cook! Basically you’re just waiting for it to get hot enough to eat… the longer it sits, the more it thickens. In my opinion, the chili is better the second day than it is the first day too.
Oh! I almost forgot the secret ingredient– Hot Dogs! I sliced up half of the package into my pot of chili. Obviously, hot dogs are not a necessary ingredient if you’re not feeling it, but I have to tell you — the hot dogs have always been my favorite part.
I was too impatient to wait for it to thicken up much at all, so the first night, I ate it pretty soupy as soon as everything was hot. Add some cheese, sour cream, and crackers if you have some, and you’ve got a wonderful warm and filling chili for cold winter evenings! This chili is not very spicy, which fits my bill exactly. I took some over to my best friend, and she declared it was better than her mothers. Score one for me and my hot dog filled chili!