Tin Can Chili

You could call this chili con carne. Or a bowl of red.

I call this Tin Can Chili because the can opener is nearly the only tool you’ll need to make this and because I like the alliteration and because I can do whatever I want. This is my recipe.

Watch and see!

Get the tools ready.

Can opener and a sharp knife.

Can opener and a sharp knife.

Grab an onions and some garlic.

Onions and garlic.

Onions and garlic.

Get the onion and garlic ready.

Chop the onions.

Chop the onions.

Mince the garlic.

Mince the garlic.

Get the biggest pot that you have and put the onion and garlic in it, along with some cooking oil. Turn the heat on and let these start to cook.

Into the pot.

Into the pot.

While that’s happening, get working on opening the cans.
Open and drain two cans of kidney beans…
DSC03153

and one can of black beans.

Black beans.

Black beans.

Now that the onions and garlic have softened some, add the ground beef.

Add the ground beef.

Add the ground beef.

Bust the ground beef up and mix it with the vegetables.

Break the beef apart.

Break the beef apart.

And cook that for as long as it takes to cook the ground beef.

The meat is cooked.

The meat is cooked.

Pour the drained kidney beans into the pot, along with the can of tomatoes (yep, another can).

Add the tomatoes (a whatfoodimade™ action shot).

Add the tomatoes (a whatfoodimade™ action shot).

Now, something I hardly ever do: use a can of soup. When I first started making chili, I intended using tomato sauce, but found I didn’t have any while in the middle of cooking. For some reason, I did have a can of tomato soup so used that instead. I liked it and have made my chili this way ever since.

Add a can of condensed tomato soup to the mix.

Add a can of condensed tomato soup (another whatfoodimade™ action shot).

Add a can of condensed tomato soup (another whatfoodimade™ action shot).

So far, there have been no chilies in this chili. Time for that to change.

Some of the spices.

Cumin, chipotle powder and cinnamon.

Cumin, chipotle powder and cinnamon.

Other spices, not previously shown: red pepper flakes.

Red pepper flakes.

Red pepper flakes.

Adobo sauce.

Adobo sauce.

Adobo sauce.

You know what I mean by adobo sauce, right? It’s the sauce from one of these cans of peppers (this photo does not constitute an endorsement, it’s what’s available to me in the grocery store).

La Costena Chipotle Peppers in Adobo sauce.

La Costena Chipotle Peppers in Adobo sauce.

I’ve been fiddling with this recipe for years, trying different combinations of spices to get the flavours to where I wanted them. Last time I had chili, it was Jamie Oliver’s version and it was very strongly spiced with cumin. I tried that this time (a little less than his version, though) and was very happy! Thank goodness I took notes.

All the ingredients are in the pot. Get it bubbling, then turn down the heat, cover the pot and wait. Stir it once in a while. Cook it for the last half hour without a lid so the chili will thicken.

Get the ingredients bubbling.

Get the ingredients bubbling.

After 4 hours on the lowest heat possible: Tin Can Chili.

Tin Can Chili.

Tin Can Chili.

Tin Can Chili

Ingredients

1 medium to large onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil

1-1/2 lbs. ground beef

2 19 oz. cans kidney beans, drained and rinsed
1 19 oz. can black beans, drained and rinsed
1 28 oz. can chopped tomatoes, juice and all
1 10 oz. can condensed tomato soup

2 tsp. cumin
1/2 tsp. ground chipotle powder
1 tsp. red pepper flakes
1/2 tsp. cinnamon

Dice the onion and mince the garlic. Add them and the olive oil to a very large pot and, over medium heat, soften the vegetables. This will take approximately 10 minutes.

When the onions and garlic are softened, add the ground beef. Stir to break up the beef until it’s a uniform size and continue to cook over medium heat for 15 minutes or until the ground beef is cooked.

Add the drained kidney and black beans the tomatoes and their juice, the condensed tomato soup and the spices. Stir to combine and bring to a boil.

Turn the heat to low, cover and continue to cook, stirring occasionally for at least an hour, longer if possible. Cook another half hour without a lid to thicken the chili.

Serve with sour cream and grated cheddar cheese as garnishes if desired. Some cornbread would be nice too.

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