We like to clean out our refer when we make chili, and if you are anything like us, you have a lot of half-empty jars in there. Here's our rule of thumb; if the jar is less than half-full, and the thought of putting it in chili doesn't gross you out, toss it in the pot! We have used pickles, olives, mustard and of course, Chip Magnet® Salsa. Here's the "starting from scratch" recipe for all of you chili purists.
Brown your meat. Drain about half the grease. Season with salt and pepper, chili powder, cayenne pepper and garlic powder. Add remaining ingredients and simmer for at least an hour. Top individual bowls with sour cream, cheddar cheese and green onions. If you want to add macaroni, don't worry. We won't tell.