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1
Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2.
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2
If you use meat cook down the beef in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet. Add to the chili along with beans.
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3
Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot.
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4
Add large can of whole tomatoes. Crush with your hands or cut into quarters with paring knife. I generally dump the tomatoes on top and then slice them up over the pot, just dropping them back. This is very messy (and fun) and you'll want to wear an apron. Whole Stewed Tomatoes never fail to squirt when you crush or cut them.
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5
Stir all ingredients and turn heat back up to begin cooking.
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6
Add seasoning while stirring and taste testing. I generally add the wing sauce and the lemon juice first. Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor. I also use season pepper, and pepper flakes. Basically you season it with what you like until it tastes good to you. It will always be different. Note: You can use the taco seasoning directly to the beans as opposed to just using it on the beef.
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7
Simmer on medium stirring occasionally. If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling.
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8
Eat some and let cool on the stove top. I find letting it sit sets the flavor before you put it away.
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9
Note for Vegetarians: For Vegetarian omit the ground meat. Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce.
