Four Can Chili

   

I can remember when my children were growing up I used to make a delicious vegetarian chili at least once a week.  Well, I thought it was delicious anyways.   I am not sure about them.

It was loaded with plenty of fiber and vitamins, with carrots, onions, potatoes, corn, beans, squash,  tomatoes, etc.   I just thought it was a great way to get some healthy into them.  They did gobble it up, but I am sure that they would have rather I used some ground beef in it.

 

Chili is one of those deliciously handy rib sticking meals that can feed your family quite economically.  This is a store cupboard version of chili that cooks in the slow cooker.  (Although I am sure that you could just mix everything together in a saucepan and heat it up that way.)

Its a very convenient meal for these first few weeks of school, when the children are adjusting their schedules and you are adjusting yours.  What I love about it is that you just mix it all up in the crock pot and forget about it.

 

You can either have it done and on the table in two hours of crock pot time, or you can take up to nine hours. It all depends on the temperature and time you set it to on your crock pot.  

If you are a working mum, you might want to get it started before you go to work in the morning. That way you have a delicious hot meal ready when you get home from work and the kids get home from school.

Either way it makes for a very simple and delicious supper or lunch for that matter. I can imagine a thermos of this would go down really well along with a few crackers.  It beats the mystery meat being served in the cafeteria!

I adapted the recipe from one found in the Pillsbury Cookbook entitled "One Dish Meals Cookbook." It is in the crock pot section.

I added a few herbs and spices to it to really improve upon the flavors.  Or at least I think they did anyways. This tastes good enough to be homemade from scratch!  And all you did was open a few cans! Nobody needs to know.

 

    WHAT YOU NEED TO MAKE FOUR CAN CHILI

Its as simple as it sounds, four cans and a few spices. Easy peasy. 

• 1 (14 1/2 oz - 16 oz tin) (420g) of chopped tomatoes, undrained
• 1 (15 oz/400g) chili without beans
• 1 (15 oz/400g) tin of Pinto beans, drained
• 1 (15 oz/400g) tin of kidney beans, drained
• 1/4 cup (60g) your favorite BBQ sauce
• 2 tsp mild chili powder (or up to 1 TBS)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano

To serve:

• grated cheese
• sour cream
• chopped fresh onion

I tried to remember what the can sizes were in the UK.  You want the cans that hold about two cups of goods.  If you cannot get pinto beans use a Borlotti bean.

I used a can of Campbells Chili soup because I didn't have any Stagg chili in the house. In the UK Stagg Chili is readily available, although perhaps not the one without beans.  If you can't get the one without beans, use the one with beans. 

I don't think it really matters. 

 

 

I used a tin of chopped tomatoes even though the original recipe called for whole tomatoes. I prefer chopped tomatoes. I, personally, think you get more bang for your buck using chopped tomatoes, and I know the sauce/juices are thicker.

I added more chili powder, as well as the onion and garlic powders and the dried oregano. No seasoning other than that was needed.

Make sure you use the powders and not the salts!

 

HOW TO MAKE FOUR CAN CHILI

This is as simple as mixing everything together in a crock pot and popping on the lid. You can leave it to cook on high for two hours or you can cook it on high for one hour and then on low for eight to nine hours.

Obviously the longer you cook it the better the flavors will meld together.  I did mine on high for two hours.

 

Where you can get really imaginative is with the toppings.  Today I simply scattered on some grated cheese and chopped red onion. Sour cream is also very good on this.  Chopped avocado, olives,  spring onions,  even pickled jalapenos.

I served mine with crackers, but a crusty roll  or bread would be very nice as would corn bread.

You could make this go even further by serving it ladled onto rice, potatoes or pasta.  How about ladling it over chips for chili fries?  

Really this is a great recipe to have up your sleeve for those days when you are wanting something hearty to feed the family that isn't going to create a lot of work!

If you are looking for a more standard variety of chili why not check out these options:

FRANKLY CHILI -  Like a chili cheese dog in your bowl. Add a bun and you're there.  Seriously delicious and incredibly easy to make. This recipe came from a package of Maple Leaf Wieners many moons ago!

TURKEY CHILI - A pretty standard chili recipe using ground turkey instead of ground beef. If you are looking to be that tiny bit healthier why not try this version. Turkey is considered a super food! 

CREAMY WHITE CHILI - This is my favorite kind of chili. This is an incredibly flavorful version of a white chili filled with  hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices. It is really delicious!

Four Can Chili

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M

Nothing could be easier than this simple chili which gets cooked in the slow cooker. Enjoy served hot in deep mugs with some cheese and onion on top, and crackers on the side for a hearty lunch or supper!

Ingredients

• 1 (14 1/2 oz - 16 oz tin) (420g) of chopped tomatoes, undrained
• 1 (15 oz/400g) chili without beans
• 1 (15 oz/400g) tin of Pinto beans, drained
• 1 (15 oz/400g) tin of kidney beans, drained
• 1/4 cup (60g) your favorite BBQ sauce
• 2 tsp mild chili powder (or up to 1 TBS)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano

To serve:

• grated cheese
• sour cream
• chopped fresh onion

Instructions

1. Combine all of the cans in a 3 1/2 to 4 Qt/Litre crockpot/slow cooker, along with the BBQ sauce. Stir in the seasonings.
2. Cover and cook on high for 2 to 4 hours to blend flavors. Alternately cook on hgh for 1 hour and then on low for 8 - 9 hours.
3. Serve hot, spooned into heated bowls. Pass the toppings at the table.

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