After I made this Hunt's Chili-roni, I went right out and bought the ingredients to keep on hand in case of an emergency. A great power outage recipe, nothing requires refrigeration. It's pretty tasty for a canned ingredient chili, the fire roasted tomatoes give it a hint of freshness and if you add the toppings you'll be going back for seconds. Saute some chopped bell pepper and onion before adding the rest of the ingredients to give it more of a made from scratch flavor. I substituted with black beans but use any two cans of your favorite variety. In my well oiled 10 inch dutch oven, the chili simmered for 30 minutes with 10 coals in a ring around the base of the oven with 18 briquettes on the lid, it's camping keeper and surprisingly good.
2 15 oz cans Chef Boyardee Beefaroni Pasta
1 14.5 oz can Hunt's Fire Roasted Diced Tomatoes, drained
1 8 oz can tomato sauce
1 15 oz can dark red kidney beans, rinsed, drained
1 15 oz can pinto beans, rinsed, drained
OR 2 15 oz. cans black beans, rinsed, drained
1 Tblsp chili powder
1/2 tsp ground cumin
Lightly oil or spray dutch oven.
Place all ingredients in prepared oven; stir to combine.
Bring to a boil using as many coals as needed to bring to a simmer.
Simmer for 30-40 minutes or until bubbling and cooked through.
Top with sour cream, shredded cheese and sliced scallions if desired.
Makes 6 servings.
|Stir all ingredients in your dutch oven|