Earl Cooks BOOSTED Canned Chili

Here's the question: "Can cans of canned chili taste uncanny"? I think it can!
We don't eat a lot of chili. My wife, a.k.a."Turkey", likes hers mild, very mild. almost too mild to be called chili, and prefers it with NO beans or white beans. This is a tall order because the mild chili usually has beans, and the no-bean chili usually has too much heat. My task is to somehow meld these.

I have never made chili from scratch. I have used canned, seasoning pouches, a combination of both. Tonight, I am sticking with cans, mostly.
Step #1: I start with a new brand I found shopping, Wolf Brand. It says it is an "authentic" Texas recipe. I assume this means spicy. It has no beans, so this is a good start. I have a can of Western Family Thick & Chunky Chili too, which I add to the Wolf Brand.
Step #2:To give it a bit of beans, I add a can of Great Northern Beans from Smith's (Kroger). Always use the liquid with the beans when adding them to a dish. It has some great body and doesn't taste tinny.
Step #3: Finally, to give it more chunks and seasoning, I add our favorite jarred salsa, Great Value Chunky Mild from Walmart. It gives it a good tomato presence without too much tomato (another thing my wife prefers not to have - cooked tomatoes).
Additional Steps: I added some shredded mild cheddar cheese, while it heats, along with some sour cream. This brings the heat level down. I also top it with some of the same cheese after all is heated and blended. For my bowl, I add a couple of slices of very mild, pickled, jalepeño.

Results & Conclusions
This was a very good combination. Hot enough to be called chili, but mild enough to eat. The shredded cheese and sour cream make a big difference, and the two types of chili make it taste fresher. I may try to make my own chili one day, but I can only hope it tastes like this!