Pantry Chili

I really don't have a official name for this chili, mainly because it's my standard chili recipe, but "Pantry Chili" certainly describes it, since almost everything comes from the pantry so it's easy to always have on hand and make it on a whim.

1 lbs. lean hamburger
1 small sweet onion, chopped
1-2 Tbs. chopped garlic (i use the kind in the jar)
1 can chopped green chili
2 cans of Ranch Style Beans (this brand only and regular style)
2 cans Bush's plain pinto beans
1 can Bush's dark red kidney beans
1 can Bush's white northern beans
1 bag Carrol Shelby's Chili Kit
shredded cheese of your choice (colby, cheddar, jack, mozzarella)
sour cream, optional

**this chili is spicy enough for my taste, however my husband and son like it even hotter, so we divide it in half and he adds the following: 1/2c sliced fresh mushrooms, 3 sliced and seeded jalapeños, 1 Tbs crushed red pepper, and a few more items that I will have to come back and post after consulting with him)



In a large dutch oven pot, brown the following together: hamburger meat, 1/2 of the chopped onion, can of green chili, garlic, salt and pepper to taste. Once all of the meat is cooked through, open the Chili Kit and add the packet of masa to the meat mixture. Stir well and cook a few more minutes. Do not add any water to the meat mixture. Add the large packet of seasonings, stir well. Discard the salt packet. Add all of the beans + their juices. Cook over a medium heat, stirring often as it will stick to the pot. Depending on your preference, you can add a can of water at this point. Add the small packet of cayenne pepper from the kit. If the kids will be eating this too, remove their portion before adding this, as it gets hotter the longer it is cooked. Heat through and serve when ready. Top with cheese, remaining onion, sour cream. Serve with crackers or a boxed cornbread (all again from the pantry).