We made the chili from donated dry beans that had soaked overnight, canned beans, onions and tomatoes. For seasoning, we added chili powder, cumin, garlic and salt and towards the end of cooking, snuck in some finely chopped kale for nutrition and color.
To serve, we added a scoop of the hot chili on top of an all-beef hotdog on a toasted bun and sprinkled on some cheese. It was a definite crowd pleaser — Quite a few guests asked for seconds and we were happy to oblige.
We served 272 meals today.