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See below recipe for ideas using leftover chili.... or canned chili....

 

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Simply Good Red Bean Chili
This simple chili has been our family recipe for over 40 years, easy to adapt to food storage items.

2 c. dry red beans, cook in crock pot or pressure cooker, do NOT drain
1/2 c. dried chopped onions
2 to 3 tsp. garlic bits, or 1 tsp. garlic granules
2 to 3 T. chili powder
1 tsp. ground cumin
sea salt and pepper to taste
2 cans (14.5 oz. each) crushed tomatoes
water as needed
1 to 2 c. rehydrated freeze dried ground beef**

After cooking dry red beans until tender, put into a large pot without draining.  Add dry onions, garlic, chili powder, cumin, tomatoes, water if needed, salt and pepper.  Cover, cook on medium heat 30 minutes. Add prepared meat, stir, heat 5 minutes.  Ready to serve. 

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**can use fresh ground beef, cooked and crumbled

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What to do with leftover homemade chili (or canned chili)??


Chili Salad
Heat one can of chili that you bought on sale and have in your food storage, divide into 2 or 3 shallow bowls. OR, heat leftover homemade chili.  Top with grated cheese, crushed tortilla chips, shredded lettuce, sour cream, salsa; and maybe some olives. Will serve 2 or 3, depending upon hunger.That's it....enjoy!
 

Chili Bake
Put a can of chili in a greased loaf pan, smooth evenly out to edges. Top with a prepared batch of  purchased *cornmeal muffin mix (the kind that makes 6 muffins).  Bake at 350° for a few minutes,
until cornmeal mix is done (test with finger, will bounce back when lightly touched).  Makes 2 to 4 servings.  [*or make your own corn muffin mix from scratch]
 

Navajo Tacos
Frybread: 1/3 c. whole wheat flour
                  2/3 c. unbleached flour
                  2 T. dry milk powder (optional)
                  1 tsp. sugar
                  1 tsp. baking powder
                  1/4 tsp. salt
                  1/2 c. cold water

Mix dry ingredients.  Stir in water with a fork, it will be slightly sticky. Cover, let sit 1 to 2 hours. Heat oil on medium high. Divide dough in half. With oiled hands, gently shape one piece at a time (keep the other piece covered) into a flat bread about 6 inches in diameter. Fry one side at a time until it's golden; turn and fry other side.  Put on paper towel to drain. Cook second fry bread and drain. Top with heated chili, and your choice of: grated cheese, sour cream, olives sliced, chopped tomatoes or salsa, shredded lettuce, jalapenos. 

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