Last year I found a dynamite recipe for 8 Can Taco Soup that is absolutely delicious. Now that fall is here, I thought "I've got to be able to find a similar chili recipe, right?" Right. I successfully searched the web for a quick and simple chili recipe, because let's be serious - after we both work full days and commute an hour each way, who wants to cook a detailed dinner? Not me, I can tell you that. Below is the recipe I followed. Next time we plan on adding more meat (probably 2lbs rather than 1lb) and we will add more spices to taste as well. We seasoned our own bowls and found that paprika and garlic salt gave it the added oomph we were looking for.
6 Can Chili
adapted from allrecipes.com
2 tsps olive oil
1lb ground beef
1 packet McCormick reduced sodium chili seasoning
1 can whole peeled tomatoes (14.5oz)
1 can hot chili beans, undrained (16oz)
1 can pinto beans, undrained (15oz)
1 can kidney beans, undrained (15oz)
1 can baked beans (28oz)
1 can tomato paste (6oz)
Reduced fat shredded cheese - for topping
Reduced fat sour cream - for topping
Heat the olive oil over a medium heat. Add the meat and spice packet and cook the meat until it's no longer pink. This should be between 10 and 15 minutes. Pour the tomatoes into the skillet and crush them into chunks. Transfer this mixture to a soup pot. Add all other canned ingredients. Bring to a boil and simmer for 10 minutes. Top with shredded cheese and enjoy!