Chili Beans made with hot dog chili, dark red kidney beans, pinto beans, diced tomatoes, tomato paste, green onions, hot peppers and ground chili power.
This tastes a lot like the popular chili served at a prominent Mexican fast food restaurant.
It seems no one knows where or when it originated.
However most historical writers say it certainly didn't originate in Mexico, based on an article by Charles Ramdell, a renowned historical writer, from San Antonio.
It tastes like delicious Mexican food to me.
Prepare 1/3 batch of Hot Dog Chile
Recipe according to directions or prepare whole recipe and use one third
of the finished amount.
Mix all ingredients together, except the sour cream and chopped chives, in a medium sauce pan*
and simmer on low heat stirring occasionally to prevent sticking for
20-30 minutes until mixture has thickened and vegetables are tender.
If mixture gets too thick before vegetables are done, stir in a little water.
Some brands of canned beans have more liquid than others.
When vegetables are done, remove them from heat and serve.
Top with a dollop of sour cream and sprinkle of chives, if desired.
Excellent breads to accompany this dish is fried (masa flour) tortillas, cornbread, or garlic toast.
May be served chilled.
*I cook this meal in a crock pot on high heat in the same amount of time.
Tip: Store leftovers in freezer jars or plastic containers with tight fitting lids.
When ready to serve, let thaw at room temperature and then heat.
Can be defrosted in the microwave.