10 Minute Chili
Serves 15 - 20 for dinner, then again for breakfast.
Ingredients
- 5Ibs of ground beef from happy cows
- 10 cans of assorted beans, all types
- 4 cans diced tomatoes
- 2-4 McCormick hot chili packets
- 1 whole bottle of wine
Instructions
- Get a big pot
- Put in the 5Ibs of beef, don't even worry about frying it
- Add the 4 cans of diced tomatoes
- Drain and add 10 cans of beans
- Put in McCormick hot chili packets
- Mix it up, cover with water, add the bottle of red wine
- Cook it down for 3-4 hours
Ingredients
- Eggs, 2 - 3 per person
- A lot of cheddar cheese. From Vermont. From cabot and extra sharp if you can.
- The leftover chili
Instructions
- Make omelettes with the chili and cheese inside.
- OR - Make a big scramble, then dump all the shredded cheese on top. Heat up the chili, and pour it on. The cheese will melt with the heat from the chili. Or with magic.
Karla Boone, I didn't know you stayed home and cooked for us! Thank you for that, and for saving me from the Sunday Legion days (windowless, smokey, full of friendly veterans drinking $1 beers, rough kids, snacks of Slim Jims {aka "scab"}, potato chips, and soda) when I was only two and three years old. You are an inspiration.
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