Chili

2 bags of Carroll Shelby's chili kit

2 lb. London broil, cubed

2 28 oz. cans of crushed tomatoes

5 or 6 cans of your favorite beans (or 16 oz. fully cooked dry beans)

I use a large size London broil, about 2 lbs., and cut it into small cubes 1/4" to 3/8" square, this is very lean so you may want to start it off with a little olive oil, but you can use any kind of meat you like, or none at all. Brown the meat in a Dutch oven and add the contents of the chili kits, only use 1 of the salt packs! Turn the heat down to low and add the tomatoes, you can use less for a thicker chili or more for a soupier texture. Simmer, stirring frequently, for about 20 minutes. Don't burn the mixture, low heat! Drain and rinse the beans and add them. Cook another 10-15 minutes and enjoy. (or simmer with no lid until it thickens to your desired texture) We top it with sharp cheddar and sour cream, sometimes scallions and cilantro.

(One day I'd like to work out a recipe that takes each of the ingredients in the chili kit into account so I don't have to rely on Carroll Shelby)