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MRE Chili


Last year at this same time the table counterpart made Gringo Chili. It was very tasty but as with all winter meals has not been made since. A week's worth of cool weather behind us and with a request for chili for the third time in two weeks, a new chili recipe had to be located. First friends were asked for their favorites, then blogs were searched, and finally decisions were to be made: regular chili or Texas chili. 

Good grief, a quick search for one vs the other could lead to a thesis paper. Beans no beans, tomato no tomato, chili or chili con Carne. Too many choices, too many tasty versions. My final decision, Regis? The Best Classic Chili with meat, beans, and spices. I mean is there really bad a chili?

Modifications Made:
Cayenne pepper and tomato paste were omitted.  Corn was added

Scaled for Likability: Good
After Hurricane Harvey, we were living off MRE's for several weeks.  Every meal in a MRE is tomato based.  Some are good and some are really good and were fought over and some were given back to the donation station.  MRE chili was one of those good meals.  I liked it more than most of the others and would pick it if available.  

This chili was like MRE chili, without the corn, course.  Although if they added corn to the MRE chili, that would be a great improvement.  This chili would have been better with tomato paste but I didn't have any and I didn't want to go to the store for just paste, either.  Cheese was added along with rice making this a very filling meal.  Would have been excellent with saltine crackers instead of rice!
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