 This is something I have thought about for a while. I finally got a chance to try it.
When you make chili, part of the time and work is preparing the vegatables you put into it. So I came up with this recipe to cut that time and to make it fairly universal.
The ingredients
About a Pound of Meat - Chunks or Ground up ... could be beef, chicken, pork, deer, ostrich, what ever you have.
16 oz jar of Salsa - Whatever brand or heat you want. Red, Green, Chunky, Garden.
Can of Beans - White, Red, Black.
Liquid as needed - Water, Vegetable juice, Broth, Stock
Spices - Final touches to taste
Here is how I did it.
First dusting the meat with flour I then cooked the meat in a sprayed heavy pot, this time beef stew cubes, to brown,
Second I added a medium name brand salsa to it and let it come to a light simmer.
Third I added a can of black beans as that is what I had and what I like.
Letting it cook for about 20 minutes to half an hour I added a name brand vegetable juice and some cumin to the consistancy and flavor I like.
Next time I am going to try it with chicken and salsa verde and great northern beans, using chicken stock as the liquid. I figure I can use what ever I have available and the ingredients I like to get the flavor I want.
This is nothing revolutionary, and still takes a bit of cooking to get the flavors to marry, but it's a lot easier since you can get everything ready so it's just open packages and cans and get started. You can adjust each item to your own tastes, even using tofu or frozen veggies if you want it vegitarian. Chili is something that is different in every region and even in every household, so make it what you like.
Have fun and enjoy.
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