This recipe is a concoction of stuff I had around the house and in food storage. I am trying to stretch our food budget and our food. This recipe includes leftovers from a previous freezer meal for Beef Burritos. This seemed like a great alternative to extend our food. The meat from the burritos stretched from burritos, to quesadillas and now to chili. All from one pot and one freezer bag. Three meals! I find that amazing. Talk about stretching a dollar. :) I may even be able to stretch this to one other meal. That would make four meals from one freezer meal! I'm thinking since this makes a TON of chili. You can reuse leftover chili from anything such as chili cheese dogs, to cornbread chili, and chili burgers. The list can go on and on. You could even make it into a cheese dip for chips. MMM my mouth is salivating thinking of all these possibilities. I digress... Well, here is the recipe for tonights chili. I hope you enjoy it. I know we will.
Ingredients:
2 cups leftover burrito beef (or other leftover meat)
2 cans corn (do not drain)
2 cans white beans (drained and rinsed)
1 can black beans, low sodium (drained and rinsed)
1 can chili beans
1 can diced tomatoes
1 can Rotel diced tomatoes with green chilies
1-2 cups chicken stock
1 1/2 tsp beef buillion
4-6 dashes of liquid smoke
2 tsp cilantro
1 tsp garlic, minced
2 tsp onion salt
Add all ingredients in slow cooker. Stir gently, not smashing the beans. Set on low and cook until heated through or let simmer all day for a full blended flavor. I have mine set on low for 8 hours.
Serve with sour cream and cheese, tortilla chips or corn bread.
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