I have fond memories of Dinty Moore beef stew.
I remember eating it with my dad in the 60’s.
Are there beans in it? I would mash up a couple of tablespoons of canned beans and stir them into a can of chili, that would thicken it up. Or just mix in whole beans and a little hot sauce or chili powder.
Who needs to pour it into a pot? Use a safety can opener to take off the lid and then cover it again, remove the paper label from the can and warm on a low heat until just right.
You can (ha!) also safely drop them unopened in water and bring to a boil.
Jesus. My brother loves that stuff, mostly because 1) it gives him gas and 2)the resulting flatulence smells exactly like the original product with a little added sulphur.:eek: It is really awful. I hope YMMV.
Try stirring in a slurry made of masa flour as you warm the chili. For extra flavor, mix the flour with a good malty beer instead of water. Then drink the rest of the beer as you eat the chili. :o
Yes, there are beans in the Hormel Homestyle brand.
The only “canned” beans that come to mind are the types like “Boston Baked Beans”, that come in their own (sweet) broth or sauce. Is that the kind you mean?
I didn’t know what “Masa” flour was. Googled it. So… one or two tablespoons into the soupy thin Chili broth is what you recommend?
Maybe I misunderstand you, but there is a wealth of canned beans sold: red beans, kidney beans, black beans, pinto beans, cannellini beans …
Great comfort food. Haven’t had it for many years, but like you, it reminds me of my childhood. Our family regularly went on 3-week cross-country summer odysseys in a station wagon towing a pop-up camper; after covering 500 or 600 miles in a day, Mom would warm up a giant can of this stuff on the camper’s stove, and we’d all chow down.
Right. Are all beans equal? Same flavor? etc…
I just realized the shelf-stable meals I get for lunch at times is also Dinty Moore. It tastes good, as opposed to the roast beef and mashed potatoes. But is about the same as the generic beef stew I had before–nothing particularly special. I guess that’s the difference you guys are talking about.
One heaping tablespoon per serving should do it. Add more if you wish; it adds good flavor too.
Or wedge it between the exhaust manifold and the inner fender and idle the truck for a few minutes. Keep gloves handy, so to speak.
Heavens, no. They’re different beans! Cannellini beans are white, red beans are of course red and have a different flavor. Black beans are wonderful and can be made into delicious burgers. Kidney beans often go in chili, though I use red beans. Ever had red beans and rice? Pinto beans and cornbread? Refried (pinto) beans?
You can also buy them dried, soak, and cook. You’re really that unfamiliar with the humble bean?
Heh. Sorry. I’ll drop the highjack. Thanks for the broth-thickening tips!