That time an old timer showed me how to make canned chili taste like it was slow cooked all day

I was at a tiny fishing spot down by the river near my town about 5 years ago, just heating up a can of chili on my little camp stove. This older guy named Roy walks over with his own beat up pot and asks if he can sit nearby. He saw my can and just shook his head with a smile. Roy pulled out a can of diced tomatoes and a can of kidney beans, plus a little packet of cumin he brought from home. He dumped them all into his pot with his chili and let it simmer for like 20 minutes, stirring slow. That little addition of fresh textures and spices completely changed the whole thing from a sad meal to something hearty. I still do that trick whenever I'm camping or stuck with pantry stuff. Has anyone else got a weird tip from a stranger that stuck with you?

3 comments

3 Comments

max_hernandez2721d ago

You ever have one of those moments where you think you already know the best way to do something and then someone shows you how wrong you are? That's exactly what happened to me with canned chili. I used to be that guy who just opened the can and heated it up straight, thinking that was the only way to go. But then a buddy of mine from work, an old cook from Louisiana, dumped in some leftover brisket he had and a splash of Worcestershire sauce. I was skeptical at first, but after I tasted it I couldn't believe I had been eating plain canned chili my whole life. It really makes you rethink everything you thought you knew about simple food. Now I always keep a few extra things in my pantry just for that purpose.

sage_moore3720d ago

@max_hernandez27 you had me at leftover brisket, now I'm side-eyeing every can in my pantry lmao.

evan_cooper7320d ago

Yeah idk about the Worcestershire sauce though. I mean it works for some things but chili already has so much going on with the tomato and spices that it might just muddy the flavor instead of helping it. Maybe it's just me but I feel like a little splash of vinegar or even some hot sauce would be a safer bet if you want that tang. But the brisket part is spot on, that's a legit upgrade.