Lisa’s Fabulous Chili Beans

We’ve been friends with Frank and Lisa since forever.  You know that feeling when you just click with someone?  Yep, that’s us with them.  We may not see them for years, but the second we are together it’s like no time has passed.

Frank grew up in a small town that has a great Mexican market.  They brought back the most amazing carne asada on the planet.  While the boys played, we would laugh and talk and laugh some more while Frank grilled it.  We moved to Arizona about the same time they moved away with Frank’s job.  We have stopped in his hometown many times on our way back to AZ for pounds of that carne asada.  Sometimes it rode home in an ice chest but most times there was dedicated space in the freezer for it.  Thank goodness the parking lot is big enough for us to pull in with the RV!

Always on the menu no matter what Frank grilled was Lisa’s amazing chili.  She gave me the recipe when we moved to Arizona and every time I make it I’m transported to their first house, the cute little bungalow with great hard wood floors that echoed Lisa’s infectious laugh.  Smelling it cook makes me smile, I wish they weren’t 2,400 miles away.  We had a cold day recently which I knew would be our last for a while.  I sent her a picture of it cooking telling her we had to seize this last cold moment.

We’ve adapted it a little over the years.  The “chili brick” in the original recipe is hard to find so we use what is available.  We use ground turkey instead of ground beef.  But the tastes and feels are all the same.

Update:  XLNT Chili is the original brick that Lisa uses and I used until I couldn’t find it.  Today I found their website with a store locator!  Click this link to find a store near you. 

You can cook it on the stove in a big pot or in the Crock Pot and is as easy to make in the RV as it is at home.  It’s the perfect cold weather meal or addition to a meal.  It is easily doubled or halved and leftovers freeze well.

Without further delay, let’s make Lisa’s fabulous chili!

Start by browning the meat.  I always do the chorizo first so I can get all the leftover chorizo seasonings worked into the turkey as a brown that.

No need to thaw the chili brick, drop it into your big pot or Crock Pot.  Add the meat.  Add the beans, liquid and all and give it a good stir.

Bring to a boil, cover and let it simmer for an hour or so.  If using the Crock Pot, set it on low for two-three hours.

Many times this is our meal.  We’ll top it with some shredded cheese and pair it with cornbread.  It’s great as a BBQ side dish.  We’ve also piled it on top of a baked potato.

We freeze leftovers in quart-sized containers for later.  This makes a great drive-day meal in the RV.

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Lisa’s Fabulous Chili Beans

• One pound ground beef or turkey
• One pound chorizo
• One XLNT Chili Brick (or equivalent at your store)
• Two 40-ounce cans Sun Vista Pinto Beans

1.  Brown the chorizo, set aside.  Brown the ground meat in the same pan, drain.
2. Put chili brick in a large pot or Crock Pot.  Add all other ingredients and stir.
3. Bring to a boil and simmer for an hour.  If using Crock Pot, cook 2-3 hours on low.
4. Serve as the meal or as a side dish.  It’s also good on top of a baked potato.