Toppings: shredded cheesesour cream, green onions, corn chips
STOVE-TOP DIRECTIONS: Combine all ingredients in a large pot. Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours. (Yes, you can simply bring the chili to a boil, simmer 15 minutes and then serve it. However, if you have the chance to cook it longer, I highly recommend it. The flavors will change into something even better if you allow them to simmer together for a while.) Serve with the toppings of your choice. Enjoy!
CROCK-POT DIRECTIONS: Combine all ingredients in a large crock-pot. Cook on LOW for 8-12 hours. Serve with the toppings of your choice. Enjoy!
I've made versions of this chili both with and without meat. For the batch of chili pictured, I used 1 pound of ground beef, cooked and crumbled, plus (4) Italian sausage links (this was about 1 pound) browned on each side in a medium heat skillet and then sliced into bite-size rounds.