2 cans diced tomatoes chili style
1 can of red kidney beans
1 can of black beans
1 can of chili beans in hot sauce
1 package of chili seasoning
1 teaspoon of cumin
salt and pepper
1 large yellow onion
1 green pepper
1 red pepper
1 can of chicken stock
crushed tortillas (I used these but I have to say that we didn't like them on it, it made them turn to a soggy chewy mess so I want make that mistake again)
grated montery jack cheese
In a large pot put all your beans and tomatoes, add the chili mix and cumin and salt and pepper. In a skillet put a bit of olive oil in the bottom just enough to coat it a little. Then chop your onions and peppers and saute them. Then after they are nice and sauteed add your chicken stock to release all the good stuff off the bottom of your skillet. Add this to your pot with the beans and tomatoes in them. Let cook over medium heat for about 45 minutes to an hour. I personally think the longer it cooks the better the ingredients blend together.
Once the chili is finished cooking serve up in a bowl and add your montery jack cheese, a dollop of sour cream, dried chives and the crushed tortillas (if you dare)
It's soooo yummy! My husband and son went back for 2nd and 3rds! So it's a hit in this house! Hmmm you never know what will be the outcome when I go to the kitchen to cook and take on the roll of a mad scientist!
Hope that everyone has a wonderful day and come on back and see me soon.