What's for Dinner: Baked Bean Chili

This last week we had Chili. I have hated Chili my whole life. I like kidney beans a little, so I don't know if that's what's kept me from liking it all these years. The weird thing is, whenever it rains really hard, or even snows, I feel like Chili is what I SHOULD be making for dinner. Anyway, I found this recipe a while ago at www.livingonadime.com It has become our new favorite 15 minute dinner. It really is on the table fast, especially if I already have cooked hamburger in the freezer. In this economy, with the 4 kids, cheap and easy is what I aim for. Healthy is just as important, so I'll tweak things sometimes as I go. This one I will try with no sausage next time. I serve it over cornbread with a little cheese on top. Jason likes his cornbread on the side, so it really is whatever you want to do. OH! The other criteria I look for in recipes is ones that most of the ingredients are in the pantry-these are good food storage recipes. I have a bunch of recipes that require fresh ingredients, especially in the Summer. But I also like to have the ones that we like and could survive on if we had to.
Enjoy!

Just a tip: I double this and freeze it. When I make my menu for the month I decide on recipes for the first 2 weeks, and then repeat it. So when I do Chili, and freeze half, 2 weeks later I have no mess to clean up-only the pot. Nice, huh?

BAKED BEAN CHILI

Here's what you need:
1 tablespoon vegetable oil
1/2 cup chopped onion
3 cloves garlic, finely chopped
8 ounces sausage, cooked, crumbled and drained
8 ounces ground beef, cooked and drained
1 can (16-oz.) pork and beans
1 can (10.75-oz.) condensed tomato soup
1 cup beef broth
1 can (4-oz.) diced green chiles
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro, optional

Heat oil in a large saucepan; add onion and garlic. Cook for 5
minutes. Add sausage, beef, beans, soup, broth, chiles, chili powder
and cumin.
Bring to a boil; reduce heat to low. Cook for 15 minutes. Season with
salt and ground black pepper. Garnish with cilantro, if desired.