In celebration! of the end of NaBloPoMo (yesssss), I bring you: A recipe! For hearty (semi-spicy) chili goodness. Ready? OK!

Ingredients Needed:

Two Cans Of:
Bush’s White Kidney Beans
Bush’s Red Kidney Beans
Bush’s Black Beans

One Can of:
Tomato Paste
Stewed Tomatoes
Diced Tomatoes

1 lb of ground beef (optional)

One package of Carroll Shelby’s Chili Mix

One, 46-ounce container of regular-flavored V8

One ounce of Cumin
Two ounces of regular Chili Powder

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Step One: Add all of the beans, tomato paste/stewed tomatoes/diced tomatoes, entire container of V8, and entire package of Carroll Shelby’s into a (very) large stove-top pot.

Step Two: Simmer on med-low, stirring constantly. A scalded bottom (of chili) is not a happy bottom (of chili).

While you are simmering, brown the pound of (optional) ground beef in a medium-sized pan.

Step Three: After eight to ten minutes of simmering and stirring, add one ounce Cumin, and two ounces regular Chili Powder. Keep on! stirring. Also: Keep on! browning. E-coli is not a welcome guest to this spicy! soon-to-be gaseous! soiree.

Total cook-time: One hour. (The longer simmered, the better it shall taste.)

Makes: Enough chili to last three weeks.