Food Storage Chili
Oct. 19th, 2014 02:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fenchurchWe're having Food Storage Chili for dinner later this evening and in looking through my old tags and memories, I realized I'd never actually posted the recipe here! rackham came up with it years and years ago when we were fairly newly married... and it gets its name from the fact that it can be made entirely with items we have in our food storage (aka shelf stable ingredients, generally in cans), but can also be done with fresh versions of the ingredients. It's a definitely favorite, though, and super easy with the side benefit of using ingredients we almost always have on hand (perfect for days when you just don't want to leave the house).
Rackham's Food Storage Chili
1 12-14oz can Turkey, Chicken or Beef Chunks (including liquid) (we get these from Costco).
1 can Diced Tomatoes
1 can Tomato Paste
3 can Kidney Beans, drained and rinsed (or equivalent amount of dry beans, precooked)
1/3 cup dried onion, or 1 medium onion, chopped
2 tsp dried minced garlic (or 2 cloves fresh garlic, crushed or minced)
Seasonings – Adjust to taste
1 - 2 tsp Chili powder
1 tsp Oregano
½ - 1 tsp Crushed Red Pepper flakes
a few dashes of Tabasco
Dump the turkey, chicken or beef (including broth) into the crock pot and break up large chunks with spoon or butter knife. Add the tomatoes, tomato paste, onions, garlic, and kidney beans (drain and rinse the beans first). Add the spices and start the crock pot on high. Once the chili is heated through, set the crock pot to low and let cook for 6 to 10 hours to let flavor mature.
Crossposted from my Livejournal.
rackham came up with it years and years ago when we were fairly newly married... and it gets its name from the fact that it can be made entirely with items we have in our food storage (aka shelf stable ingredients, generally in cans), but can also be done with fresh versions of the ingredients. It's a definitely favorite, though, and super easy with the side benefit of using ingredients we almost always have on hand (perfect for days when you just don't want to leave the house).Rackham's Food Storage Chili
1 12-14oz can Turkey, Chicken or Beef Chunks (including liquid) (we get these from Costco).
1 can Diced Tomatoes
1 can Tomato Paste
3 can Kidney Beans, drained and rinsed (or equivalent amount of dry beans, precooked)
1/3 cup dried onion, or 1 medium onion, chopped
2 tsp dried minced garlic (or 2 cloves fresh garlic, crushed or minced)
Seasonings – Adjust to taste
1 - 2 tsp Chili powder
1 tsp Oregano
½ - 1 tsp Crushed Red Pepper flakes
a few dashes of Tabasco
Dump the turkey, chicken or beef (including broth) into the crock pot and break up large chunks with spoon or butter knife. Add the tomatoes, tomato paste, onions, garlic, and kidney beans (drain and rinse the beans first). Add the spices and start the crock pot on high. Once the chili is heated through, set the crock pot to low and let cook for 6 to 10 hours to let flavor mature.
Crossposted from my Livejournal.
