A basic recipe follows. See below for other options.

Options:

Meat: Use lean ground beef, elk, or venison, or try a vegetarian version with no meat. Or use 1 package of Basic Meat Mix and start with step #2 or #3. Leave out the onions and garlic if the Basic Meat Mix already contains these.

Beans: Use any combination of kidney beans, pinto beans, black beans, lentils, etc.

Vegetables: Add 1 cup of vegetables, like frozen corn, chopped zucchini, chopped bell peppers, etc. Add a 15 ounce can of unsalted tomato sauce if you like chili saucier.

Seasonings: If you have made homemade Chili Seasoning Mix, substitute this for the chili powder, cumin, and salt. If the seasoning mix contains salt, leave out additional salt. Red pepper flakes are also an option.

Toppings: Common chili toppings are shredded cheese, lowfat sour cream, tortilla chips, and hot sauce.

Timing: The amount of time chili cooks on the stove is variable in recipes. Some people cook theirs for only 10 minutes, while others cook for up to 90 minutes.

Leftovers: Chili is often spicier the next day, after flavors have had time to meld.

Microwave Cooking: If you are using cooked meat, you can make a quick chili by mixing meat, tomatoes, beans, and spices and cooking in the microwave for 10 minutes.