Tonight I prepared one of my 3-Month Food Storage Supply menus for my family. My husband said I could serve this to him anytime! The teens said it was okay, but wished the diced tomatoes weren’t in it. My 4 year-old ate her biscuit, and bites of roast beef and beans, minus everything else in the chili. Even so, this meal is a keeper for us, and so easy to prepare.
Quick Beef Chili and Corn
from Emergency Food in a Nutshell (great book!)
3 ½ c. soaked and cooked dry kidney beans OR
2 (15 oz.) can kidney beans, drained (I used 1 can kidney beans, 1 can pinto beans)
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes, undrained
1 (12 oz.) can beef chunks, undrained and broken up
1 ½ c. water
1 c. chunky salsa
½ t. cumin
½ t. chili powder (optional)
½ t. sugar (if no sugar in canned corn)
Combine ingredients in pan and simmer 10 minutes, stirring occasionally. Serves 4 – 5 (actually 5 – 6 for us.)
I also prepared the baking powder biscuits from the Betty Crocker cookbook.