Roadfooders, what is your favorite canned chili?

Hello All,
My wife went to Costco and tasted Cattle Drive Chicken Chili. She is not a chili lover.
She bought some. I tasted it and was not impressed. I think I will try to doctor it up
a bit.
Take Care,
Fieldthistle

I was down the stupormarkup today getting snacks for tonight's home bound celebration - I refuse to leave the house on amateur night - and noticed that Bush's (my 3rd favourite) canned/jarred chilli is now available in cheater quart (28oz) jars. Oddly enough the pricing is such that you can buy two 15oz jars for less than one 28oz container and wind up with more chilli for less $$$. I love them sorts of bargains.

If you like beans in your chilli - here's a tip. Buy the Bush's No Bean for a few pennies more than the bean variety. Add a can of Brooks or Bush's Chilli Hot beans of the appropriate size et voila twice as much chilli for about 2/3 the price of buying the pre-beaned variety. Another of my favourite bargains.

Hello

Im new to the forum,I have a question,did the company or people that make Kellys canned chili go out of business or get bought out? I cant find it anywhere here in Mississippi or Memphis for that matter.Its not bad chili for canned chili.Any help would be appreciated.

Vietti Chili its great

http://www.viettichili.com/

It ain't canned but its tubed and it is Housers chile out of Knoxville, TN Super and I have used it for 60 years.

You heat it and put it on your dogs or put your dogs in it and heat it.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

It ain't canned but its tubed and it is Housers chile out of Knoxville, TN Super and I have used it for 60 years.

You heat it and put it on your dogs or put your dogs in it and heat it.

Paul E. Smith
Knoxville, TN

That is what is known as "Chilli Brick" or "Brick Chilli" around here (Central Illinois - Chilli Capitol of the Civilised World by decree of the State Legislature). Brick chilli is a whole other ball game from canned chilli as it requires refrigeration, much like 1# chubs of Jimmy Dean sausage or Perdue Farms Ground Turkey.

Rev this stalled thread back up a bit. I notice no one has mentioned Gold Star canned chili. It's good stuff, the best of the Cincinnati style canned chilies. Good in a pinch or for making Coneys. Must be harder to find than Skyline.

Chiliman was made by the Minot folks. Our Save A Lot supermarket closed out a bunch of it at .39 a can. I bouught a bunch of it and found out why it was so cheap. Tasted like something was missing.

Hormel and Armour taste about the same but the Armour is just way too greasy. I used to eat them but, no more.
make my own which always has more beans than meat and I use tomatoes too.

I'll go with Skyline. The 3 way I make at home tastes just the the restaurants.

We don't eat canned chili.I make a 5 gallon batch each fall and freeze it so we have my homemade chili all fall and winter.

Sambo's used to sell a fine chili; I could never eat less than 2 bowls and sometimes had as many as 5. They didn't make it on the premises, but got it in a big (gallon size?) can. Does anybody happen to know who made the chili Sambo's sold? This is going back some...I think Sambo's closed for good back in the late 1970s or early 1980s in this area (Fayetteville, NC).

LV Hayes

quote:

Originally posted by jimcor


Chiliman was made by the Minot folks. Our Save A Lot supermarket closed out a bunch of it at .39 a can. I bouught a bunch of it and found out why it was so cheap. Tasted like something was missing.

Perhaps the spice missing was allspice or cinnamon (what gives Cincinatti chilli its unique flavour). I don't believe I have tried Gold Star. But, I have enjoyed Empress and Skyline (5 way of course) when in the Tri-state area.

ChiLLiman was started by my friend Joe DeFrates and was one of the finest chilli varieties to be put in a can - even after he sold it to the Milnot folks. In the last year that they had the brand before selling it to Faribault Foods they messed around with the recipe and the quality of the spices. And Faribault hasn't done the label a world of good, either.

Joe was the only person to ever win both the World and International Championship Chilli Cook-Offs. He won the CASI title in Terlingua, TX first - then followed that up a couple years later by taking the ICS honors at Rosamond, CA (Tropico Gold Mine).

Currently Chilli Man chilli is about on a par with Hormel or Armour. Which is NOT a compliment.

quote:

Originally posted by iqdiva

We don't eat canned chili.I make a 5 gallon batch each fall and freeze it so we have my homemade chili all fall and winter.

'At's not a lot of chilli guv'nor. Is the 5 gallons meat sauce only or meat sauce and beans? A gallon of chilli will make 16 servings (8 oz). 5 gallons is only 80 servings. Do you live a bachelor existence? Or does your family just not eat a lot of chilli? Or, perhaps your fall and winter are shorter than the ones we have here in Illinois.

'nother question - do you only eat chilli in the fall and winter? Chilli is a year 'round dish and is good for you in any season.

Gotta go with Bush's.

Howdy,first of all,I'm not male or a batchelor...I'm a southern lady from Alabama with a precious little chili eating husband...It's just us two ( we have no children )...And, no the cold weather doesn't last as long as it does in in Illinois...Although it's a little cool outside this morning.I make my chili with chuck roasts and no beans...We use it as an entree by itself,for chili dogs,in omelets,etc...I make pinto beans separately to be served on the side...

Not to mention a multitude of chili lovin' extended family and friends who want to raid my big freezer and abscond with containers of my chili !

quote:

Originally posted by iqdiva

Howdy,first of all,I'm not male or a batchelor...I'm a southern lady from Alabama with a precious little chili eating husband...It's just us two ( we have no children )...And, no the cold weather doesn't last as long as it does in in Illinois...Although it's a little cool outside this morning.I make my chili with chuck roasts and no beans...We use it as an entree by itself,for chili dogs,in omelets,etc...I make pinto beans separately to be served on the side...

Well, diva, you certainly proved that you are a genuine "southern lady", by the fact that you serve the beans on the SIDE, NEVER in the chili .

Like you, we make a big batch of chili then pack it in Food-Saver bags in the freezer. When down to the next-to-last-batch, it's time to bring out the old cast-iron Dutch oven and the meat grinder!

I think that the last time I had "canned" chili was just after they invented the can!

What would we do without that cast iron,Bill?

I can't resist! I'm gonna post my recipe, knowing FULL WELL that the "mods" will catch me and DELETE it. But, BEFORE I get caught, I am doing this vile action in hopes that it will WEAN at least one soul OFF that disgusting canned variety :

Bill’s Choice Easy Chili
Recipe by BunglingBill

Ingredients:
3 to 4 pounds chuck, well trimmed, cut into ½-inch cubes (or coarse-ground)
2 to 3 tablespoons shortening (Crisco® recommended)
2 cups coarsely chopped yellow onions
3 cloves fresh garlic (large), minced
3 to 4 tablespoons chili powder (Gebhardt® recommended)
1 teaspoon kosher salt
2 teaspoons ground cumin
2 teaspoons Tabasco® sauce
1 4-ounce can whole green Chiles, seeded & chopped

1 can (14 -ounce) sliced tomatoes (regular . . . NOT spiced) OR use 6 chopped, fresh or frozen, Roma tomatoes if available . . . Bill always keeps a supply of Roma tomatoes (see “Cook’s Notes #1”) from the garden in the freezer.

1 can warm, flat beer (Lone Star® recommended)
2½ cups water

Instructions:
Heat cast-iron Dutch oven. When hot, add shortening and brown (sear) the beef.

When browned, add the remaining ingredients and mix well.

Bring to a boil, then reduce heat and slowly simmer UNCOVERED 2 to 3 hours or until the meat is very tender.

Serve with (on the side) chopped green onion and grated cheddar cheese. Also have Tabasco® sauce available for those who like their chili hotter.

Serves: 4 to 6. Freezes well!

Serving Suggestion: Serve corn bread or bread sticks with the chili. Also, “Ranch Style” beans (on the side . . . NEVER in the chili) go great with this dish.

Cook’s Notes:

1. If using Roma tomatoes (or any other fresh or frozen tomatoes), it is best to peel them. Otherwise, the skins will loosen and toughen in the cooking chili. Of course, you can pick out the skins, but that is a tedious job, best avoided.

2. I recommend that you make the chili a day ahead. Refrigerate it when cooled. Then it is easy to scrape off the excess grease which will have congealed on the top of the chili. Besides, everyone knows that chili tastes better “the next day” when reheated.

3. Go into your kitchen cabinets ... remove ALL the cans of chili ... and donate them to your local community Food Pantry. You will be a HAPPIER PERSON for it .

Bill,that looks wonderful ! My chili is very similar except that I don't add tomatoes...I serve mine with a Cheddar-chile cornbread .

quote:

Originally posted by iqdiva

Howdy,first of all,I'm not male or a batchelor...I'm a southern lady from Alabama with a precious little chili eating husband...It's just us two ( we have no children )...And, no the cold weather doesn't last as long as it does in in Illinois...Although it's a little cool outside this morning.I make my chili with chuck roasts and no beans...We use it as an entree by itself,for chili dogs,in omelets,etc...I make pinto beans separately to be served on the side...

Don't have to be a male to lead a batchelor life. This is an equal opportunity outfit - hadn't you heard???

I'm not going to get into the beenz-no beenz thing. Some people like beenz in their chilli - some don't. And some, like a guy from Baja Oklahoma with whom I was having a discussion of the subject claim that beenz got no place in chilli ... as he was busily ladling beenz into his chilli.

When I make chilli for home I seldom add beenz. If I have the taste for some beenz in my chilli I have to go out to the store and grab a can of Brooks Chilli Hot Beans or Bush's Chilli Beans.

One thing that all I have had the "discussion" with agree on is that you should never try to cook the beenz in with your chilli - 'cause one or the other is sure to get ruint. Prob'ly the chilli. And that's a crime and a sacrilege

BTW - I am a card carrying Chilehead (CH# 2110) and ICS Competition Chilli Cook (ICS D-4027)

I think I've posted my chilli recipe on this venue (if not in this thread) before. But, it's been a while. I may get busy and post it again ....

Especially as we are getting revisited by ol' man winter - down to 20 tonight with snow flurries. No temps above 45 until middle of next week. FEH

quote:

Originally posted by iqdiva

Bill,that looks wonderful ! My chili is very similar except that I don't add tomatoes...I serve mine with a Cheddar-chile cornbread .

As threatened - here is my all purpose chilli recipe. The ground chuck is, of course, chilli grind.


MMMMM----- Recipe via Meal Master (tm) v8.06

Title: The Recipe
Categories: Beef, Chilli, Stews
Yield: 6 Quarts

115 g Kidney Suet (4 oz)
5 lb Ground chuck
3 Ribs celery
16 oz Can chicken broth
48 oz Can tomato juice; Red Gold
1 1/2 tb vinegar
1/2 tb Prune juice
1 tb Arrowroot (opt) -=IN=-
2 tb Tap water (opt)

MMMMM------------------------FIRST-DUMP------------------------------
10 g Jalapeno; powdered *
35 g Beef base
115 g Chilli powder **
65 g Cumin
20 g Brown sugar 20 g
15 g Onion powder (granules)
15 g garlic powder (granules)
25 g Salt
5 g Oregano; dried, crumbled
5 g White pepper
10 g Worcestershire powder ***

MMMMM------------------------SECOND DUMP-----------------------------
25 g Chilliman chilli mix +
10 g Cumin 10 g
2 g Salt (1/2 ts)

MMMMM-------------------------OPTIONAL-------------------------------
3 48 oz Cn Brooks Chilli Beans

* Or use two FAT jalapeno chilies, diced fine, no seeds.
Adjust this according to your taste for heat. This recipe
sometimes gets me marked off by the judges for "too hot".

** Baron's #5640 (aka Spicecraft) is a 5# container. It is
also available as #5610 in a 1# container.

*** 6 tablespoons of liquid Lea & Perrins Worcestershire.

+ Since Chilliman was sold their chilli mix is not the same
so I have been using Mexene (Bruce Foods) as a very nice
replacement

Chop the celery and blenderise it with the can of chicken
broth until the chunks are pureed. Transfer to a jar.

Measure and weigh out the dry spice ingredients and mix
together in a container (a baggie will do).

Render the suet in the chilli pot and add ground chuck.
Cook meat stirring often to break up clumps until all the
pink is gone from the meat.

Add the beef base, tomato juice and the pureed celery in
chicken broth that you fixed the night previously. Bring
to a nice boil.

Add your first dump of spices and reduce heat to a medium
simmer. Stir often and cook until the fat begins to render
from the meat. Add the vinegar and the prune juice and
continue to cook and stir.

After an hour and a half turn off your stove and let the
chilli rest for an hour. You may use this time to
contemplate your navel or to skim off the rendered oil
(reserving it to pop popcorn in at home - or to add back
to the chilli after the judges get done with it) or other
necessary cook-off activities such as washing up your
utensils and/or skulking around and spying on the other
cooks.

About thirty minutes before turn-in time - fire up your
stove and bring the chilli back to a nice simmer. Add the
second spice dump. Continue to cook and stir and taste.
Make any final adjustments.

You can put the chilli in the ice box overnight if cooking
this recipe at home. It works even better that way. But,
we must make some compromises to keep to a schedule at a
cook-off.

Remember that optional stuff we mentioned in the
ingredients??? If you feel that the chilli is too "thin"
use that optional TB of arrowroot mixed in the 2 TB of
water, stirring it in at least 15 minutes before turn in
to give it a chance to thicken things up.

Beans are permissible at home - but, not at a chilli cook
off. Leave out the suet at a chilli cook-off. However, it
makes an excellent pot of chilli truly wonderful.

MM Format by Dave Drum - 17 January 2005

MMMMM

A couple of notes here - this recipe is now one I consider to be my own. However, like almost all recipes is is based on experience, observation and the work of others. I started out with a chilli supper recipe developed by my friend Les Eastep.

I like my chilli with a fair amount of oil ... but, chilli cook-off judges will mark you off for that. And oil is what carries a lot of the flavour. So, if I don't add it back to the pot after turning in my judges cup - I take it home and make the most delightful chilli popcorn you could imagine.

HowdyDoodat,you bad boy !That is a fabulous recipe ! I agree with you totally about the oil...I use a lot too...except I use bacon grease instead of oil. I always save it because it's great to use when you make roux for gumbo.But,I'll remember chili popcorn ! I see where that could become my new favorite snack !Thank you for the great recipe and great popcorn tip.

quote:

Originally posted by iqdiva

Bill,that looks wonderful ! My chili is very similar except that I don't add tomatoes...I serve mine with a Cheddar-chile cornbread .

To Diva: Actually, you are MORE correct than I am. When making chili for my Texas in-laws, I leave out the tomatoes ... most Texans don't want them. But with us, it is sort of an acquired taste, so I put a few in mine. Of course, I can eat a BUNCH of chili without tomatoes as well .

To Howdy Dodat: Great looking chili recipe! Thanks, I will add it to my collection!

And I'll add it to the recipe thread at the top of this forum.

MikeS.

Texas Pete

I'm one of those Texans who grew up on Wolf Brand chili and still buy a lot of it although it has gotten less and less meaty over the years. When my kids lived out of state, they used to fill their suitcases with Wolf chili to take home with them.

quote:

Originally posted by ddjwms

I'm one of those Texans who grew up on Wolf Brand chili and still buy a lot of it although it has gotten less and less meaty over the years. When my kids lived out of state, they used to fill their suitcases with Wolf chili to take home with them.

I always thought that Wolf Brand Chili had been pre-processed through the wolf before being packaged.

quote:

Originally posted by dayle long

hubster says hormel...

I used to enjoy the Hormel also...until one day I bit down on something gristly and spat out a HUGE chunk of artery, or vein, or ???. Gotta love that "Mechanically Separated Beef"! Haven't touched it since

I really enjoy Campbell's Firehouse Chili.

quote:

Originally posted by BigDave67

I really enjoy Campbell's Firehouse Chili.

Amen to that, my friend. It's pretty darn good. I like to add a 1/4 tsp of flour and 1/ tsp of ancho chile powder to thicken it up a bit. :D