Canned Chili Connoisseurs?

[basstracker89]

I started in the brokerage business in 1987. The manufacturers and packers I rep'd used Julian date codes for the pack date. We knew when to pull or issue credits depending on the item. Jiffy Corn Muffin Mix went out if code fairly quick compared to say anything with tomatoes in it (high acidity.)

Best thing manufacturers ever did was to put "sell by" dates on products. Way too many folks think it's an "expiration date" and toss it.

I'm usually good if that date is within 18 months. After that I toss it. The taste goes way down hill after that. There are a few exceptions

 

[basstracker89]

My rule of thumb has always been... if the can's not swollen, it's gtg. Unless it makes a pfffft noise when you open. That one's going straight to the garbage.

This coming from a man that can eat anything.........

 

[james357]

Shouldn't have caused an issue if it wasn't 12 - 15 years out of date.

It slammed my ass. The dry heves and stomach pain was awful.

 

[letusbuyyourcar]

Not sure if they had them on can goods then. This was 1973 and the chili was probably more than 3 years old.

See now you got me worried. I have a metal cabinet full of flats of canned goods at work. Mostly Aldi canned goods. Lots of canned chili spaghetti and ravioli in there. And they have been there since at least 2022. But how bad can it be, right? Now that store brand Velveeta might be a gonner by now.
Anyway I stocked that cabinet nearly full of emergency food and told both bosses that was them and when/if the SHTF goes down take it how to their families but do NOT come to my house.

 

[Retired Army]

Hatch season is August/September. They're from AZ and New Mexico. I always look in the produce section of Publix/Kroger, but Whole Foods always has them. You're probably not gonna see them in a Piggly Wiggly or Food Lion :-) They look like giant Anaheim peppers.

You can also order them fresh or dried (get fresh) from:

Hatch Chile & Authentic New Mexican Foods

Get your hatch green chile and other New Mexican products direct from the Hatch Valley! Order roasted hatch green chile, hatch chile sauces, New Mexico salsas, chile ristras & wreaths, dried hatch red chile pods, and other unique New Mexican foods delivered to your door.

www.hatch-green-chile.com

This site also has a ton of related products and recipes. Just last night I grilled the last of my stash while I made a steak for dinner. They have been peeled, seeded, vac sealed and frozen for chili when the weather turns.

Thank you sir.

 

[EVILWS6]

With a good bit of Tabasco, I'll eat most canned chili. But I like homemade chili more no doubt.

 

[Mirvin 264]

The Hormel Turkey canned chili w/beans is my go to for canned, taste same a beef.

Great option for us Alpha Gal sufferers!

 

[letusbuyyourcar]

With a good bit of Tabasco, I'll eat most canned chili. But I like homemade chili more no doubt.

I LOVE Tobasco but my wife hates it. She likes Texas Pete which is just salty red vinegar to me . Now Texas Pete does have one called Hotter Hot Sauce with a black label that's pretty good but not easy to find .
I make the chili at our house and it's fine to ME but the wife and daughter rave about it. I use ground beef and the old carne meet from either Walmart or the Mexican grocery store in Warner Robins. I also put a little Liquid Smoke in it as well as lots of Goya seasonings. Annato, cumin, odabo, hell I even put some of the Goya marinade in it . Can't recall the name right now but it looks like a plastic bottle full of muddy river water. Oh yeah... it's called Mojo. And it's damn good for chicken or pork marinade.

 

[EVILWS6]

I LOVE Tobacco but my wife hates it. She likes Texas Pete which is just salty red vinegar to me . Now Texas Pete does have one called Hotter Hot Sauce with a black label that's pretty good but not easy to find .

Texas Pete is like non spicy flavored wing sauce to me, but I do like the black label. I will use Texas Pete if there is nothing else. Habanero Tabasco is really good too.

 

[lostchild]

Since I've got old, can't do the fiery hot stuff anymore.
Frank's, and an occasional shot of Tabasco are about it for me.