Chili recipes with no canned ingredients?

Captain_Tightpants

I'm looking to make some chili from scratch... mostly to avoid the sodium filled cans (even with low sodium canned varieties, so many cans go into a batch that it's hard to keep it down). Anyone got any good recipes or hints and tips?

p0pr0cksnc0ke

Meat, tomatos, beans, spices... yes? :P

Espressocycle

Just use dry beans.

tappae

I'm going to have to start doing the same thing. I've been making Scott Jurek's vegetarian chilli and it's awesome, but 2 bowls takes me over the recommended sodium for the day.

I think 1 pound of dry beans is roughly equal to 4 cans. Just soak them overnight, cook them until tender and then add them to the recipe when you would add the canned beans.

A can of tomatoes is roughly 3 large tomatoes.

I think the biggest problem would be if your recipe calls for tomato paste, tomato sauce or tomato puree. You might have to cook some tomatoes down to get this. There's probably some recipes online.

capnrus789

20oz canned turkey
3/4 cup dry black beans (need to be soaked overnight)
2 green chiles
1 jalapeno pepper
2 Tbsp crushed garlic
3 Tbsp chili powder
1 Tbsp ground cumin
1 Tsp cayenne pepper
2 Roma tomatos, blended til lsmooth
3 Roma tomatos, diced (I like my chili heavy on the tomato)
1/2 of a green bell pepper, chopped
1/2 of a red bell pepper, chopped
1/2 of a white onion, chopped
1 Bottle of Beer (lager like Budweiser)
BBQ Sauce (brown sugar works well)
Salt, to taste

Soak the beans overnight. In the morning, cook them with water till just tender (Might take a while). While the beans are cooking, brown the meat with the garlic and 1/2 the onions. When the beans are done, throw it and the rst of the ingredients in a big pot, or crock pot. Only add enough beer to your desired consistency. Cook it at least 1 hour and taste test (or crock for 6 hrs). Wihtout any canned ingredients, it will likely need salt, add whatever you want. Also, since it's heavy on the tomatos, it will be acidic. That's where the BBQ sauce comes in. Add a 1/4 cup, stir in, taste in 10 mnutes. Add more if you want.

Onesnap

sure you can soak the beans overnight or do the bagged bulk beans in the crockpot and avoid the soaking. I'm not a soaker in my house. I prefer to do crockpot. You have to brown the ground beef or turkey before adding though. Bulk beans are way cheaper too.

Check out the Crockpot website for ideas. Or Allrecipes.

Captain_Tightpants

Thanks all. Yep it's the paste/sauce/puree that I'm wondering about. I like my chili quite saucy but I don't really know how to replicate the juice or sauce you get in tinned tomato products. I'm guessing cooking down and blending is a big part of it, but I wonder if there are additional steps or ingredients.

deniseblossoms

Do you have access to anyone that jars tomatos? I'm lucky that my mom still does tomatos, beets and jams.

OMG_Twinkies

Thanks all. Yep it's the paste/sauce/puree that I'm wondering about. I like my chili quite saucy but I don't really know how to replicate the juice or sauce you get in tinned tomato products. I'm guessing cooking down and blending is a big part of it, but I wonder if there are additional steps or ingredients.

I like my chili a little thinner too. I use low-sodium V8 or if you have time, just cook down fresh tomatoes and blend them down (peel them first).

FattieBabs

Hi, I often reduced down canned or fresh tomatos by putting them in a large glass bowl in the microwave. Put on about medium and blast for around 10 minutes. This usually reduces down and thickens nicely. I use this method to make homemade tomato sauce along with onions, garlic and herbs.

NatalieWinning

http://www.myfitnesspal.com/topics/show/326531-hotter-than-hell-bean-chili-with-very-little-meat
This is my recipe. It's so good! I made some ortega this week and added lots of beans extra. It was still way more calories and sodium than this recipe.