Molly’s Mitten Chili

Ingredients:

Roasted chicken carcass from yesterday’s dinner, including fat from bottom of pan

Beef bits from Sunday’s pot roast

Fistful of small onions, peeled and sliced

3 or 4 seeded, sliced jalapenos

2 tablespoons minced garlic

Maybe some red, yellow or orange peppers for color, diced

1 large can Brooks Hot Chili Beans

2 cups of assorted dried beans, washed, soaked and cooked: kidney, chili, navy, pinto, black, etc.

1 large can of diced tomatoes

1 bottle Zing Zang Bloody Mary Mix – don’t add the whole bottle; use to taste

Prep:

In a large Dutch-Oven-type pot, sauté onions, jalapenos and garlic (and peppers) in the chicken fat (left over from the bottom of the pan that the chicken was cooked in).

Add the cooked chicken bits (discard bones) from the carcass; add the cooked beef bits (mine happened to be chipotle-seasoned). Stir a bit to coat the meat with the chicken fat.

Add the Brooks Hot Chili Beans and the prepared assorted beans plus the can of diced tomatoes. Gradually add Zing Zang to taste (I used almost half a bottle).

Bring to boil then simmer. If you can’t watch the burner, turn it off after having brought to a boil, cover, and let the contained heat do the cooking. Or, put it all in a crockpot. Add more Zing Zang or water a douse of beer if the chili is too thick.

Eat:

Serve with crackers, corn bread and cheddar cheese.

Enjoy!