Out of a Can Chili #SundaySupper

This quick chili recipe comes together in a flash! Out of a Can Chili goes from stove to table in 15 minutes so it’s perfect for busy nights.

Out of a Can Chili in a bowl with cheese to the side ready to eat!

Happy Father’s Day! When I asked my husband what he would like me to make him he said I like nachos, maybe something on the smoker or chili.  No matter what time of year chili is always a hit at our house so chili won out, even on Father’s Day.  My Out of a Can Chili is so easy if you couldn’t already tell that, the name gives it all away.

I have tried dozens of chili recipes over the years.  Even one with pumpkin that did not go over well at all with my 10 year old.  Some were great but my boys love this original recipe that I’ve made forever.  Like my My Dad’s Chicken and Rice recipe, this one I learned from a parent, my mom.

Out of a Can Chili in a bowl with cheese to the side ready to eat!

The base of my chili always stayed the same and has been forever.  It’s the recipe my mom showed me and I haven’t veered from it.  One can chili with beans, one can chili without beans and finally one can of chili beans.

Ingredients and directions for how to make Out of a Can Chili.

For the rest of the chili I have perfected it over the years and added one can tomato soup, one can diced tomatoes and one can drained northern beans.  Do you see now why this is called ‘Out of a Can Chili’?

How to make Out of a Can Chili:

Start by cooking the hamburger and onion.  Cook in a large pot on medium/high heat for around 5 minutes.  Drain if you use the higher fat beef.  I like to use 80/20 or even ground turkey.

Return the meat to the same pot.  No need to dirty another one!

Ground beef and onions in a pot being cooked down to make Out of a Can Chili.

Open all the cans to the pot then add them to the pot.  Make sure to drain and wash the northern beans then add those.

Put a lid on on the pot and let simmer for 10 minutes.

Serve with sharp cheddar cheese and crackers.

Variations for Out of a Can Chili:

  • Not a beef eater?  Swap out the beef for ground turkey or chicken.
  • Need chili for a crowd?  This is a great dish that can be doubled or tripled and kept warm in a slow cooker.

And here you are…..

Out of a Can Chili in a bowl with cheese to the side ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

As always thank you to our Sunday Supper host! Check out these other recipes the Father in your life will be sure to love.

Sunday Supper Father’s Day Menu Ideas

Sides Dad Will Love

Mains for the Main Man

Dad’s Favorite Desserts

The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Out of a Can Chili | Bottom Left of the Mitten #chili #fathersday #quickrecipe
Print Recipe
Out of a Can Chili
Less than 15 minutes will have your family enjoying this hearty chili. Top off with cheese and crackers for the perfect comfort food any time of year.
Out of a Can Chili | Bottom Left of the Mitten
Course Main Dish
Cuisine Chili, Comfort Food, Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chili, Comfort Food, Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Out of a Can Chili | Bottom Left of the Mitten
Instructions
  1. Start by cooking the hamburger and onion. Cook in a large pot on medium/high heat for around 5 minutes. Drain if you use the higher fat beef.
  2. One can chili with beans, one can chili without beans and finally one can of chili beans. Add one can tomato soup, then one can water (using tomato soup can), one can diced tomatoes and one can drained northern beans.
  3. Return the meat to the same pot.
  4. Put a lid on it and let simmer for 10 minutes. Serve with sharp cheddar cheese and crackers. Enjoy!

Thirteen Bean & Bacon Soup

Bean soup is filling, easy to make and economical.  This recipe for Thirteen Bean and Bacon Soup is full of vegetables, beans, and bacon. Top with green onions and you’ve got a great meal to get you through the colder weather.

Thirteen Bean & Bacon Soup in a bowl ready to eat!

Well, we missed the snow!  Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after.  Where did we head to you might ask?  Oh, a little place called ‘Disney’!  While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters.

It was a great trip but now it’s time to settle into the reality that Winter is coming.  I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.

What movie pairs well with bean and bacon soup and beer?

For the movie, we’re watching Elf.  Will Ferrell is my favorite actor.  As I mentioned before I really think he’s one of Hollywood’s hottest.  I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays.  When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.

Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone-chilling cold and the possibility of a White Christmas.  It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most.  Time to reset my mind now that we’re home.

What beer pairs well with Thirteen Thirteen Bean & Bacon Soup?

The beer: Accumulation from New Belgium.

A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.

The tomato comes from a favorite of mine, condensed soup.  This time of year I can get such a great deal on them so I stock up.  Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.

Thirteen Bean & Bacon Soup in a bowl ready to eat!

This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN.  We’ve been to this store a few times but just decided to peruse the loose bins section.  The convenience of filling the bags with just the amount I needed and the ‘required’ gummy worms that Little A was unable to leave the store without was great.

How to make Thirteen Bean & Bacon Soup:

Starting off soak your beans for 6-8 hours in cold water.

Drain the water and rinse them when it’s time to cook the soup.

Add 5 cups of chicken stock to a large stockpot with the beans then set to medium heat.

Now dice the bacon and cook to the preferred doneness.

Ingredients and direction for how to make Thirteen Bean & Bacon soup.

While the bacon is cooking chop the onions, garlic, and carrots.

When bacon has cooked remove and put on a plate with a paper towel. Reserve 1 Tbs of the bacon grease.

Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes. Let the veggies slightly softened.  To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.

Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.  Set to low/medium heat then cover and let it do its thing for around 1-1/2 hours.

Chop up some green onion for the top.

Tips & Variations for Thirteen Bean & Bacon Soup:

  • If you can’t find a bean combination great northern bean would work as well.
  • For an even fuller meal, add some cooked ground beef.

And here you are…….

Thirteen Bean & Bacon Soup in a bowl ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Print Recipe
Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Thirteen Bean and Bacon Soup makes a cozy winter meal.
Thirteen Bean & Bacon Soup | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Thirteen Bean & Bacon Soup | Bottom Left of the Mitten
Instructions
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic, and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do its thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!

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