Chai Life will be kept online indefinitely, but comments will be closed and there will not be any new content in the foreseeable future.

Thank you so much to all of the people that have been readers here over the years, I hope you will continue to follow my new projects through Grayshark LLC.

Sincerely,
Evan

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I originally posted this over at Cream City Cuisine, but I love this recipe and now that it’s winter I wanted to share it here, too. Before I get started, let me explain just what makes this chili so lazy. First and foremost, the maker of this chili can be extremely lazy, have absolutely no prior cooking or crock pot experience, and still pull this off. Once you read through the recipe, you’ll realize how little effort and skill is actually required to make what is, at least in my opinion, quite tasty chili. If that isn’t an appealing enough reason to make it, the chili itself is also lazy in the time it takes to just sit in a large pot or crock pot and cook. Now that we’ve gotten that out of the way, lets move on to the chili itself.

Ingredients
Note: All of these can be found at all but the crappiest of grocery stores.
2 – 14.5oz Cans of Seasoned Petite Diced Tomatoes
            (Good Examples: Garlic & Olive Oil, Mexican Fiesta, Green Chilies)
2 – 16oz Cans of Chili Beans (Red Beans in Chili Sauce; Mild, Medium, or Hot)
1 – 16oz Can of Southwestern Black Beans
1 – 16oz Can of Southwestern Pinto Beans w/ Jalapenos
1 – 11oz (or larger) can of Mexicorn (Corn w/ Diced Red & Green Bell Peppers)
1 – 4oz Can of Diced Green Chilies
1 – 4oz Can of Diced or “Chunky” Mushrooms
1/2 Cup of Brown Sugar
OPTIONAL:
1lb Ground Beef or Turkey
Your Favorite Hot Sauce
Chili Powder
Shredded Cheddar Cheese

Preparation
Open every can in no particular order, strain out all of the extra liquid from all of the cans except the chili beans, and empty them in to either a crock pot or large pot. On top of everything add that half cup of brown sugar, then stir it all together. If cooking it in a crock pot, set it for 6-8 hours and cover, stirring it up every hour or so. If cooking on the stove in a large pot set the heat to medium-low for 3-4 hours and cover, also stirring occasionally.

If you’re going to be adding ground beef or turkey to the chili, stick it in a sauté pan sprinkle it with a few pinches of chili powder, and brown the meat. Once it’s brown (or at least pretty close, seeing as it’ll be cooking in the chili for hours) dump it in with the rest of the chili and stir it in.

Once everything has been cooking for at least an hour or two, taste it. If you feel like you need to kick it up a notch, add a little more brown sugar, chili powder, or your favorite hot sauce to spice things up.

About an hour before you’re ready to eat it, check to see how soupy it is. If there’s too much liquid, just crack the lid for the remainder of the cooking to let it steam off.

That’s it! It’s always a hit around my house and makes about enough food to feed a family of four. You can serve it over pasta, with crackers, sprinkle cheese on it, add some chopped onions, or whatever else sounds good. Enjoy!

Source: Evan’s Lazy Chili Recipe