I realize that this will be the second recipe for chili that I have shared with you, but trust me you will want to keep reading! What can I say? Chili is a hearty and relatively cheap meal. Originally, I saw this recipe that was shared by The Pioneer Woman, with her version called “7-Can Soup”. I liked the idea of how simple her recipe was and I put my own spin on it. The original recipe calls for you to use a can of chili but my stomach was very unhappy with me the last time I tried it. If canned chili is not something you are keen on using, give my version a try and you will not be disappointed!
Another aspect of this recipe that made me raise a questioning brow is that you don’t drain any of the cans… that’s right, you throw everything into a pot and enjoy the fruit of your labors, or lack thereof!
Seven Can Chili
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 packet chili seasoning
- 1 (15 oz) can tomato sauce
- 2 (14.5 oz) cans Rotel
- 1 (15 oz) can black beans
- 1 (15 oz) can kidney beans
- 1 (15 oz) can pinto beans
- 1 (11 oz) can corn with chipotle peppers
- 8 oz Velveeta cheese, cubed
In a large pot, brown the ground beef with the onion and garlic until the meat is no longer pink. Meanwhile, open all of your cans. When the beef is ready, stir in the chili seasoning and pour all 7 cans into the pot- do not drain any of the cans. Fill the tomato sauce can with water and add to the pot as well. Stir to combine everything and bring to a simmer over medium heat. Once the soup is hot, add the cubed Velveeta and allow cheese to melt into the soup. Once melted, stir to distribute the cheese. Make sure the chili is completely heated through and is ready to serve.
Here are our cast of characters: a chopped white onion, 2 cloves of garlic, a pound of ground beef, chili seasoning, chipotle corn, velveeta, tomato sauce, diced tomatoes with green chilies (Rotel), and three types of beans. I was delighted to find this itty bitty log of Velveeta, did you know they came in anything but a 20 pound log? Also, I had no idea they offered chipotle corn! I also saw jalapeno corn and fiesta corn but I wanted to try it with the chipotle peppers and they definitely gave the soup a yummy smokey flavor.
Stir it all together and fill the tomato sauce can with water and pour that into the pot as well. In all honesty, you could stop right here. Just let the soup get nice and hot and chow down. But there is one more step that you really don’t want to skip!
When the cheese is melted, give the whole pot a good stir to distribute the cheese. Velveeta makes everything better, doesn’t it? I may say that about a lot of things. Even though you could serve the chili without the cheese, the Velveeta adds a creaminess that makes this chili stand apart from your everyday bowl of soup.
Some ridiculously easy cheddar garlic biscuits! I bought a cheap can of refrigerated biscuits, sprinkled a little garlic salt on top and shredded cheddar cheese. Bake as the package directs and enjoy!