2 cups cooked ground beef
1/2 c cooked onions
2 cans beans - I usually have at least one of black beans, then whatever else is on hand.
1 large can crushed tomatoes
1 can tomato paste
1 can corn - you can also use frozen, but I've had great luck with the crispiness of the canned
1 can chicken broth
1 can olives
1-2 canned chipotle, diced
Salt and pepper, to taste
If you don't have cooked beef and onions on hand, you can brown them first in a stock pot. Then add the rest of the ingredients. Drain and rinse the beans well before adding them. This can decrease their famous, gastroenterological side effect. Also, I often let the kids practice cutting up olives with butter knives. Whole olives are rather conspicuous in the chili, and the kids love to help.
If you've got with the stock pot, just heat through and simmer until you're ready to eat. I often stick mine in the slow cooker on low for 5-8 hours. Then toss together a quick lettuce and Ranch dressing salad... and dinner is ready!
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