Everything Chili

I recently got inspired to make this chili after watching a cooking segment on the Nate Berkus show.   They were making a vegetarian chili in a crock pot.  

I had some leftovers from burrito night and thought I could add a few other ingredients and make my own version.  Although...not vegetarian, since I had about 1/2 cup of leftover taco seasoned ground beef.  It was so hearty, it really didn't even need the meat, but I didn't want it to go to waste.

Since it included so many things I had about the kitchen, I opted to call it "Everything Chili".  You can add or leave out things as you like.

 Ingredients

• 1/2 - 1 Lb ground round, browned and seasoned with taco or burrito seasoning packet (optional)
• 1 can diced tomatoes
• 1 can black beans
• 1 can cream corn
• 1 small can green chilies (I only used 1/2 of the little can cause BW doesn't take to "hot" food
• 1 small diced onion
• 1 stalk diced celery
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper
• 2 to 3 cloves minced garlic
• 2 Tbl barbecue sauce
• 2 Tbl salsa
• 1 small can V8 juice
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp course salt
• Pepper to taste
• 1 cup pasta of choice (cooked per package instructions)

Add all the ingredients into the crock pot, except the pasta. (Feel free to add more chili powder or some hot sauce, should you like your chili spicy.)  Cook on low 4 hours or high 2 hours (approximate).   About 10 minutes before dinner, stir in the cooked pasta and let it heat through.  Serve with some shredded cheese and a dollop of sour cream.  Some diced green onion would have been good too, I just didn't have any.

It was delicious and I think the secret was the cream corn.  It added a sweetness that complemented the spice flavors nicely.

Enjoy.