Wow, chili out of a can is so much worse than the fresh kind, don't you agree?!


Question: I work in a restaurant, and the chili you get that is fresh is so much better than the canned kind. It's a world of difference! I get the Boar's Head kind. Anyone else find that so?

If you have any good chili recipes, please give them to me!


Answers: I work in a restaurant, and the chili you get that is fresh is so much better than the canned kind. It's a world of difference! I get the Boar's Head kind. Anyone else find that so?

If you have any good chili recipes, please give them to me!

i had the same discussion today with my girlfriend who stocks the shelves at Safeway.

i have to disagree with you a little, though...

Nalley's makes an awsome canned chili. i buy "jalapeno hot" and the "turkey chili" and mix them together. my girlfriend said that they (nalley's) are the biggest selling brand by far (dennison's being next) at her store.

for the most part, i agree with you though. have you ever tried stagg's? that stuff is crap in a can!!

i have no recipe to offer, just a tip in case you get desperate and need a decent canned chili.

peace...

I agree absolutely and am confused as to how they can mess it up so much. I mean the recipe is basic but the stuff out of the cans tastes like cardboard and bile sauce.

I like using a crock because I can throw everything in before I go to work and it is ready when I get back home. I usually add the following depending on what I have and if there are any leftovers I need to get rid of. I have been known to throw potatoes and green beans and other unusual stuff in my chilies.



500g. Ground Beef- browned and drained
500g Beef Stew Chunks
2 cans Pinto Beans
1 Lg. can Stewed or chunked Tomatoes
1 can Tomato Sauce (or puree)
1/4 c. Water
1 sm. Onion- diced
1 Lg. Green Pepper- diced
3 cloves garlic (or more because we love this stuff)
2 T. Chili Powder
1/2 t. salt
1 T. Crushed Red Pepper Flakes (or to taste)
1/2 t. Black Pepper

Mix all ingredients well. Cook on low about 8 hrs., or until beef
falls apart easily or until you can not wait anymore.

1-2 lbs ground beef
1 can tomato sauce
1 can tomato puree
1 can chili hot beans
1 can pinto beans
1 can red kidney beans
1 can diced tomatoes with green chilies
1 large can tomato juice
1 jalepeno pepper diced
1 small onion diced
2 cloves garlic diced
chili powder to taste
red pepper flakes to taste
cayenne pepper to taste
black pepper to taste
chopped (sweet) bell pepper, as much as you want to put in
Mix all ingredients together, put in crock pot and cook 6-8 hrs.
Note: you may need to add more tomato juice

Are you surprised What isn't worse in a can?

What I don't get is why frozen pastas have to taste so bad , 'cause when I make it and freeze it, it reheats almost perfectly.

I would say the basic ingredients browned ground meat (a pound or two), then tomato in some form, I like crushed tomatoes (large can), beans ( one small can or one big depending on your preference) ,chili powder (1 Tablespoon or so). Anything else like cilantro, onion, bell pepper etc...would be up to you. Good additional spices would be cinnamon, cumin, oregano and a little nutmeg and a few bay leaves . But just the first 5 basic ingredients in whatever combination, to me is better than canned any day.

Texas Chili with Beans
2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 ounce) cans pinto beans, drained

In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.





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