Few minds wander toward chili in August, but I tend to cook what I like, not what the seasons dictate. This isn’t out of disrespect for seasonal cooking, in fact I’m quite happy about the restaurant industry’s move toward seasonality, sustainability and locally sourced ingredients. But short ribs are delicious in June, and ceviche is just as good in January; which brings me to chili in August.

I was browsing my pantry and discovered a can of  Ranch Style Beans. These come in a black labeled can with white writing, and a picture of a boy who looks like he’s about to enjoy some beans; they claim to be appetite pleasin’. I had no recollection of buying them, but imagined I could make something pretty tasty out of them. I did just that.

What you’ll need:

1 can Ranch Style Beans (no substitutes, the recipe hinges on this can of beans)

Curry powder

Onion, bell pepper, and fresh garlic

Meat (beef, chicken, pork; I wouldn’t use fish)

Milk

Olive oil

Salt and pepper

Small pot, small skillet

1. Put the beans and their liquid in the pot over medium-low heat (think 4 on a 10 point scale). Heat the skillet over medium heat. Dice the onion and bell pepper and mince your garlic, you should have a nice handful of vegetables. If you’re using raw meat, cut it into bite-size pieces. You could also easily use leftover pot roast, roasted chicken, pork loin, etc in lieu of raw meat. If so, cut it into bite-size portions and set aside for later.

2. Once the skillet is hot, add enough olive oil to coat the pan and add your raw meat. Salt and pepper the meat and saute for a few minutes until the outside takes on a nice crust but the interior is still soft to the touch. Add the meat to the pot the beans are in. If using leftovers, skip the previous step. Now add your vegetables to the skillet (you may need to add a little more oil if the pan is dry), salt and pepper them and saute until they are softened and start to take on some color. Add them to the pot.

3. By now the mixture in the pot is probably looking pretty dry. Add two teaspoons of curry powder and roughly half a cup of milk and give it a stir.If you’re using leftover meat, add it to the pot now. Cook until the chili thickens a bit, this usually takes about 5-7 minutes.

4. Serve with the typical chili garnishes: sour cream, cheese, hot sauce, corn chips. I’m a vegetarian during the week and have made this several times sans meat and it’s still delicious. This recipe could be doubled or tripled easily to accomodate more folks.