Random Recipe: Williams Two-Can Chili

Speaking of that chili recipe from the Random Rant, here's the recipe, in case you were wanting to know what it's like to lick the lord's fingers after he's eaten it.

Williams Two-Can Chili:

• 1 packet Williams Chili Seasoning
• 2 cans organic black beans, drained and rinsed
• 2 cans organic red kidney beans, drained and rinsed
• 2 cand Rotel
• 2 cans Mexican Style stewed tomatoes
• 2 cans tomato sauce, plus one canfull of each of water.
• pepper and garlic salt to taste
• optional; 1 pound ground veggie crumbles
• optional; 1 onion or Cavender's Greek Seasoning

Directions:

1. If you are adding the veggie crumbles, cook them first according to directions and set aside.
2. Put the rest of the ingredients in a large pot or slow cooker; add some of the sauce into the veggie crumbles to keep them moist and flavorful.
3. Once the the stove top mixture has warmed up some, add the crumbles and cook all day on low, or on high for a few hours. Serve when hot.

Extra: this recipe tastes even better after refrigeration of at least a week, because then the sauce thickens.

Enjoy, Veggies!