You, too, can make Five Can Chili. To make it you'll need three cans of beans and two cans of tomatoes. I prefer to mix it up with the beans, but that's just a personal preference. The tomatoes I usually use are the ones for Chili, but again, that's a personal preference. So long as the cans of beans and cans of tomatoes are the same size, you're golden.
If you want it with meat, start with about a pound of ground meat and a sprinkling of salt, and brown the meat. Then add one onion, diced, and cook until the onion is softened. Drain the fat and add the tomatoes.
For a vegetarian or vegan chili, leave out the meat. Some sliced mushrooms would be excellent in place of the meat. If you want to use tofu, add it after the beans so it won't break down completely.
Once you've added the tomatoes, add the beans and stir. Adjust the seasoning, adding salt if needed, more chili powder or minced chipotles if you want more heat, or some brown sugar to cut the heat.
Cook over low heat or in a slow cooker until it's well-heated. It will hold well at a low temperature, or even in an oven, until time to serve.
The leftovers freeze well for up to a month.
This begs for some Buttermilk Cornbread. I do like eating it with corn chips, though.