Ingredients

Scale

1 can (15 oz) pork and beans

1 can (15 oz) Bush’s chili beans

1 can (6 oz) jalapeno salsa

2 cans (8 oz) tomato sauce

1 can (15 oz) petite diced tomatoes

1 pound hamburger

1/2 large onion, chopped

3 Tbsp chili powder

1 Tbsp cumin

1/4 tsp oregano

salt and black pepper to taste

Shredded cheddar cheese, for serving

Sliced green onion, for serving

Sour cream, for serving

Fritos (or similar) corn chip, for serving

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Instructions

In a soup pot over medium high heat, brown the hamburger and onion. Drain excess fat. Add remaining ingredients and bring to a boil. Reduce heat to a simmer. Let the chili simmer for 30 minutes. Serve in soup bowls, topped with sour cream, shredded cheese, Fritos corn chips, and sliced green onion.

Notes

I prefer chili quite thick. If you want a thinner chili, add half to a full can of water, to the consistency you like your chili.