Quick CHILI

Use a large deep pot with a lid - set burner to a medium high temp for the first 10 mins until chili bubbles - then turn burner to low and simmer for up to 2 Hrs. Stir it occasionally.

1/2 to 1 Qt of chicken broth, stock or water
1 12 oz can any type of Tomato (home canned, diced, whole or a few fresh ones chopped up)
1 Jar of any type of spaghetti sauce
1-3 cans of beans drained (white, pinto or black) I like to mix all three
1 can of refried beans (optional helps thicken the chili)
1-3 lbs of meat if you have it - chicken, elk, venison, beef - ground, cubed, left over taco meat, sausage
Optional:  1/2 bag more or less of frozen corn.
Spices to add if you have them in any combination
1 tsp black pepper
2 tsp Cumin
1 tsp garlic powder or crushed garlic
1/2 tsp cayenne pepper
1/4 tsp cinnamon
chopped cilantro
any hot sauce to your taste
squeeze of lime and sour cream on top is great as well

NOTE: to make a thicker chili in separate pan melt 2 Tbs of butter and 2 Tbs of flour together to make a paste add some of the liquid from the chili wisk together and add back into pot.

IF the meat is already cooked, put everything in a pot on the stove and cook for 20 minutes up to 1 Hr.

You can pre-cook the meat in a pan and add to the pot or add the meat and cook it for 2 Hrs.

Serve alone, with rice, bread or cornbread.