Five Can Chili Recipes

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!

Steps:

• In a saucepan, combine all ingredients; heat through.
• Yield: 6 servings.

Steps:

• In a large saucepan, combine all ingredients; heat through.

Steps:

• In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary.

Steps:

• In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
• Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

Steps:

• In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
• Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
• Ladle into bowls and serve with your favorite chili fixings.

Steps:

• Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork.
• Add the rest of the ingredients and mix together well.
• Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned

Steps:

• In a large pot brown meat in stages, about a 1/4 at a time.
• Remove meat.
• Add onion and garlic and cook until translucent.
• Return meat to the pot, add the tomato juice, and 1/2 the spices.
• Cook about 1 hour and add the tomato sauce and the rest of the spices.
• Let simmer about 2 hours; add the beans and simmer about 30 more minutes, then enjoy.
• I like mine served with corn bread and grated cheddar cheese.

Steps:

• In a large skillet brown your ground beef or turkey.Drain,and set aside.
• Saute onion,with pepper in olive oil.Set aside.
• In a large pot,dump in all of your ingredients into pot,simmer on medium together for 1/2 hour.Garnish with cheese and sour cream.You can also serve with rice and chips and guac.

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.