One can red kidney beans One can lentils Two cans chopped tomatoes (Italian, preferably) One can tomato paste (ditto) Meat to taste (I always made it veggie, myself) One package Old El Paso Chili Mix Chili peppers to taste
My recipe is quite similar to yours, but I usually use one can of kidney beans and two of black beans. It also works with one can each of kidney, pinto and navy beans.
Oh, and I just read the ingredients off the back of a pack of El Passo chilli mix once, and now throw those in in the same rough proportions.
Honestly, it's more "Hmm, I feel like adding more X this time" than any scientific amounts. If you like your chili tomato-y, get the big cans. If you like it more bean-y, get the small cans.
You can also add chick peas, white kidney beans, tofu, chopped onions, chopped garlic, mushrooms, chopped green peppers, chopped red peppers, italian sausage, pepperoni, ham...
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One can lentils
Two cans chopped tomatoes (Italian, preferably)
One can tomato paste (ditto)
Meat to taste (I always made it veggie, myself)
One package Old El Paso Chili Mix
Chili peppers to taste
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You can add more beans if you're especially keen.
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(Anonymous) 2006-05-28 04:24 am (UTC)(link)Oh, and I just read the ingredients off the back of a pack of El Passo chilli mix once, and now throw those in in the same rough proportions.
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But what size canned tomatoes do you mean, the 15 oz or the 28 oz?
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Honestly, it's more "Hmm, I feel like adding more X this time" than any scientific amounts. If you like your chili tomato-y, get the big cans. If you like it more bean-y, get the small cans.
no subject