Chili from a box?


We try to limit the packaged food we eat, saving the ‘helper’ type stuff for a once in a while treat; but Rich came across this box o’ chili fixin’s on a recent stroll through Woodman’s and suddenly had a taste for some chili.

Then we looked at the ingredients…



ChiliSeasoningsbfLOREAL seasonings, and nary a mention of trisodium-whatsis or dilthium-whomever; the SALT was even included in a separate packet  so that you could decide for yourself how much to add – I lived life on the edge and added the entire packet – AFTER I measured it, tho’ – it turned out to be only GroundBeefTurkeyOnionCookedbfLO1-1/2 teaspoon. The nice chili folk also provided a separate chili powder packet so you could make your chili as mild or as spicy as you like.


Using the entire packet made for a pleasant chili, but certainly not anything even approaching hot.

Irregardless, this little box o’ goodness made a fine, if a bit mild, pot of chili.

ChiliPotbfLOI began by cooking a pound each of ground beef and turkey with three small, diced onions until done.

Next I combined a 6 oz. can of tomato paste with a can of water – which worked out to be about 10 oz. – and added that to the meat and onion mixture along with another 20 ounces or so of water and the seasoning packets.

Bring the pot to a boil, then reduce the heat and allow to simmer for thirty minutes.


Or, are we?

I am a firm believer that any soup, stew, or casserole tastes much better on the second day, so I cheated a bit and made this big pot o’ stuff early in the morning, allowed it to cool, and stashed it in the fridge for the remainder of the day. About 45 minutes ChiliBowlbfLObefore dinner, I put the pot back on the stove over a moderate flame, added a drained and rinsed can of kidney beans, and – this was Rich’s request – some uncooked, broken spaghetti.

Pop the cover on and allow simmer until the spaghetti is cooked – about thirty minutes.

We had ours topped with shredded cheese and chopped red onion, and it was GOOD.

Just not what we would call HOT.

Of course, that’s what I have Earl’s for…

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