Travelin Chili Five Can Chili Recipes
TRAVELIN' CHILI - FIVE CAN CHILI
A while back, my husband and I were going to an event where we'd be camping for several days without refrigeration. One of the nights we wanted chili, but didn't want to have to keep anything on ice. I came up with a very tasty concoction - extremely simple, a bit lazy, and delicious!
Provided by Julesong
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Before going on your trip, mix together the spice mix and place it in a Ziploc bag.
- When ready to cook the chili, mix all the canned items together and add a 3/4 soup-can full of water.
- Add the spice mix and stir well.
- Cover and let simmer for at least 30 minutes before serving with good, crusty bread.
- If you have cheddar cheese, sprinkle some of it grated over the top!
- Other options: add another can or two of beans (whatever sort you like, kidney, black eyed, etc -- I've used garbanzos, butter beans, runner beans, soldier beans, all sorts!), and another can of Rotel to stretch it for 10 to 15 people. And if you want more meat, put about a pound of cooked ground beef (or turkey, or buffalo, or pork, or whatever) in, too. If you want to do it in a crockpot, dump it in and put it on low for about 4 hours. Easy!
Nutrition Facts : Calories 306.4, Fat 5.3, SaturatedFat 1.6, Cholesterol 18.4, Sodium 1682.8, Carbohydrate 46.5, Fiber 12.2, Sugar 3.3, Protein 20.5
FIVE CAN CHILI
I came across this recipe in Taste of Home's Quick Cooking magazine. I haven't tried it yet, but it sounds so quick and easy.
Provided by holypoly
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine all ingredients; heat through.
- Yield: 6 servings.
Nutrition Facts : Calories 195.5, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.1, Sodium 1119.9, Carbohydrate 33.6, Fiber 6.9, Sugar 8.1, Protein 8.4
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- Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.
- In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the onions and saute until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles and the adobo sauce, beer, salt and spices. Stir to combine.
- Cook the chili until thickened to your liking, about 20 minutes was perfect for us. Serve immediately with your choice of toppings (cheese, avocado, green onions, etc) and cornbread on the side!
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