NEVER Buy Canned Chili Again — Try This Old LOGGING CAMP Trick

There's a can of chili heating somewhere tonight. It's thin, a little sweet, the beans are mush and the meat is little gray pebbles. That isn't your fault. You did what the can said. For nineteen winters I ate chili at a logging camp cookhouse, and the cook never once opened a can. He did one thing after the chili was already done. In this video: - the meat (and why the can's is ground so fine) - browning in batches - dry pintos or canned beans, and the kidney bean safety line - waking up the chili powder in the fat - the liquid, the simmer and the cornmeal - the night: the step no can is allowed to do Cool it fast: shallow containers, into the refrigerator within two hours. If you use dried red kidney beans, boil them hard for at least ten minutes before they simmer. Beans or no beans in your family's chili? Cornbread, crackers or rice? Tell me in the comments, and give me her name. Eat it hot, friend. It keeps you.