The Best Chili Ever!

This time of year always makes me think of my grandparents house. After all the families opened up presents, ours included, we would head over to Nana & Grampa's. There would be cousins and aunts and uncles galore. Eggnog and coldcuts and cookies and stained glass. The adults would pass around "the doctor"...Doctor McGillicuddy, that is. A little Peppermint Schnapps to warm the soul. There would also be chili on the stove. My grampa made some of the best chili on the face of this planet.

As you all may know, I've been a little sick the last few weeks. I can't seem to fight it, no matter how hard I try to take care of myself. Chili sounded like a pretty good companion for el sicko, so I cooked up half a batch (and still had leftovers). This chili is hearty, spicy, and is even better the next day!



The Best Chili Ever!
Prep time: 10 minutes
Cook time: As long as you want!

1 package Boca Crumbles
1 15-oz can tomato sauce
1 15-oz can kidney beans (with liquid)
1 15-oz can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp cumin powder
3 tbsp chili powder
1 1/2 tsp black pepper
1 tsp salt
2 cups water

1. Heat the Boca Crumbles in a large pot over medium heat. Add all the other ingredients, including the onion, and let simmer for at least an hour!

*I should add that Cody & I like really hot chili. I added some habanero powder (that Cody made) and some red pepper flakes. Just so you know.



That's all there is to it, folks. Easy. Delicious. Pair it with some corn bread or rice. Eat it the next day over tofu dogs. It's just that easy.