Mish Mash

One of the Clarion Content's favorite things about chili is its flexibility. Surely we have recipes we follow and adore, but some nights when we want chili it is simply a matter of grabbing some ground beef on the way home from the office, seasoning it to taste, and finding the right mish mash of ingredients in the pantry.

This experiment in pantry chili went over fairly well at a Monday Night Football gathering.

2 lbs ground beef, cook in a skillet with 1/4 stick of butter until meat is full browned. Season to taste throughout with salt, pepper, garlic, and chili powder. Our recommendation be liberal with all the seasonings but the salt. (This is the base for most of the Clarion Content's chili recipes)

Drain most of the grease from the frying pan and combine cooked ground beef in a large soup pot with two cans of drained black beans, one can of refried beans, and one can of tomato paste. Keep over low heat for at least thirty minutes, stirring occasionally. Continue to season with black pepper and chili powder. For extra kick, we added a couple of healthy dashes of habanero sauce.