Beans, Beans the Magical Fruit

My husband and I really like chili. All kinds of chili. He introduced me to the world of spicy foods 6 years ago and I am officially hooked! I am always on the prowl for new chili recipes. I probably have a dozen or so in my recipe box. I have tried ones with sirloin, ground beef, ground turkey, stew meat, and various types of beans. I haven't found a chili recipe we DON'T like.

This recipe is one I have made before. Really, there is nothing fancy about it. As a matter of fact, some of the ingredients sound pretty bizarre. Cornmeal? Barbeque sauce? Okaaaaay. Trust me, it tastes good. I think the reason I especially love this recipe is that it's a lazy man's chili. Meaning, you dump the ingredients in your Crock Pot and let the heat do the rest. No stirring, chopping, dicing. Just pour and in 4 hours, dinner is served! The result is a cross between a thick soup and a thin chili. Would that make it a soupili? A chiloup?

Just throw in some cornbread and a nice salad, and you have got a complete meal. If you prefer spicier foods, I would suggest adding some Tabasco to your chili. And maybe some cheddar cheese. Or heck, go all out and have cheese, sour cream and some diced onions as toppers. Now, let's just hope that beans don't affect you. If you know what I mean.
















Six-Can Slow-Cooked Chili
from Pillsbury One-Dish Meals Cookbook

1/4 cup cornmeal
1 teaspoon paprika
1/2 barbeque sauce
1 can (28 ounce) whole tomatoes, undrained, cut up
2 cans (15 ounces) chili without beans.
1 can (15 ounce) pinto or red kidney beans, undrained
1 can (15 ounce) spicy chili beans, undrained
1 can (10.75 ounce) condensed French onion soup

1. In a 3 1/2 to 4-quart slow cooker, combine all ingredients; mix well.
2. Cover; cook on high setting for 2 to 4 hours, or on low setting for 8 to 9 hours or until thoroughly heated.