Jeremy’s Northeastern Kitchen Sink Chili …

Disclaimer … This Chili, is extremely healthy for you and is very customizable, but don’t blame me for how it comes out the other end. It WILL be the best Chili you ever ate though, I promise! The recipe comes from many years of grabbing whatever leftovers were in the fridge and dumping them in a pot to get rid of them … LOL …

Ingredients ...

5 Cans of Whole Beans {You can change these at will … I usually use Pink Kidney, Red Kidney, Black, B&M Baked, and Black Eyed Peas … use your imagination, it just makes it prettier}

2 Cans Refried Beans {These are used to thicken the chili up}

1 Can Whole Kernel Corn

2 Large Containers {24 ounce} Chunky Salsa {The brand does not matter, I actually find the Shaw’s brand works best, use whatever heat you like}

4 Packets of Taco Seasoning

1 Large Jar of Spaghetti Sauce {Doesn’t matter really, but I prefer Barilla with Olives}

1 Can {or Jar} of Sliced Black Olives

1 Can {or Jar} of Sliced Green Olives

1 Large Can Stewed Tomatoes

2 Pounds Meat {Now this chili works fine without meat, and I have used Beef (cubed or ground}, Sausage, Poultry {sliced or ground}, and even Fish or Assorted other Seafoods, use your imagination}

Now I use a big Wok when I originally sauté everything, but it is of course ok to simply simmer it all in a big pot {and I mean a REALLY big pot … we have Lobster steamers of course … LOL} …

If you are using meat, then you have to sauté the meat until it is well cooked, or depending on how you like it … it will of course cook more as the chili is boiling … If not using meat, and/or are offended that most normal people eat meat, then please disregard this entry and proceed …

Cook the beans {including the juice} until they are quite warm, add the corn, and taco seasoning, {drain the corn or use that juice too I have done both} … Now add the Salsa and continue stirring it up …

Add the spaghetti sauce and the olives at this point, {keeping in mind that it is best to drain the olives, but I have done it with that juice too - lazy ass yanno!} … Crush up the stewed tomatoes in your fingers as you drop them in and bring the concoction to a boil … When it is good and hot let it simmer for a bit {usually a half hour is all it needs to mingle flavors} …

Now you add the refried beans and whatever other seasonings you feel it needs {Texas Pete hot sauce will give it a nice bitter flavor as well} … Once it is thickened up, let it simmer for about another half hour …

Here’s the kitchen sink part … I have added leftover meatloaf, fried chicken, spaghetti and meatballs, or just about ANYTHING in the fridge that my family has {as usual} snubbed “finishing off” … so it is quite a saver of the sacred budget in Singledaddyland!

NOW! This Chili is made to scoop out with your favorite chips as apposed to eat with a spoon, and there is a ton of it. If you aren’t hosting a party or bringing it to a pot luck {and trust me, this chili gets me invited to EVERY party, whether I know the people or not ~and it’s attractive too~ … LOL} then it is a great week of stuff to draw off of … when it gets down to about a half gallon we usually cook up a ton of Macaroni and turn the rest into the best Chili Mac you ever had and live off of it for another week!! ... Enjoy ... Jeremy

	Still rather new at the musings part, so all I can tell you is that I hope to have many more recipes in the coming weeks, but as always ... This is a spare time thing ... Nooooo Hampshah Seafood Chowdah Jeremy’s Northeastern Kitchen Sink Chili Poozees - The Natural Vagina Flavored Candy