This chili is a brainchild of mine based on many American movies, as well as more than a few different myths involving chilis that lived on for years. The chili works well as an addition to tacos, as a part of a breakfast-meal, or as a snack to go with beer or other drink. There are no measurements here, this is all very rough and ready. You’ll have to feel you way around the chili, and make it your own. Maybe you’ll think of something I haven’t?
My chili contains the following:
- Tinned chick peas
- Tinned, chopped tomatoes
- Tinned sweet-corn
- Tinned kidney beans
- Tabasco sauce
- Worcestershire sauce
Put the tomatoes, beans and corn in a pot. Boil it until it thickens a bit (If you want to, you could always use a thickener, such as cornflour).
I have had other things in it in the past, but this is the basic recipe. I usually use all of the fluids from the kidney beans, and I use flour or corn flour to thicken the chili. It gets better the more it gets heated and cooled, and I have been known to use the remnants of an old chili as a base for a fresh batch.