Speedy Gonzales Chili

• 1 (16 ounce) can chilimagic chili starter (Bush's Best brand)
• 1 (10 ounce) can Rotel diced tomatoes, with lime and cilantro (Ro Tel brand)
• 1 (16 ounce) can dark red kidney beans (Bush's Best brand)
• 1 garlic clove, sliced thin
• 1 teaspoon paprika, ground
• 1 teaspoon cayenne, ground
• 1 teaspoon ground chipotle chile pepper
• 1 teaspoon onion, minced

1. Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
2. Stir in garlic and spices.
3. Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
4. When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
5. Leftovers should cool to room temperature then be refrigerated.

chilimagic chili starter, tomatoes, dark red kidney beans, garlic, paprika, cayenne, ground chipotle chile pepper, onion

Taken from www.food.com/recipe/speedy-gonzales-chili-172901 (may not work)