With the chilil cookoff coming up, I thought it might be a good idea to make up a practice batch of hot-red. I put in the usual ingredients for my Great Lakes style chili, kidney beans, black beans, crushed and diced tomatoes, onion, celery, unsweetened chocolate, home-grown peppers, ground beef, and herbs and spices. I let the chili cook for a few hours in a large, wide SS dutch oven. The rresult was a well flavored, but intense and thick chili. I had allowed too much water to evaporate from the chili. You could litterally stand a spoon in it.
I chilled it overnight and heated a bowl -full for this morning's breadfast. Again, it was too potent. So I added a half cup of water, and a tbs. of tomato paste. The taste rounded out perfectly. I ended up with a bowl of very good chili.
I think I know what inspired soup companies to make condensed soups.
I have to say, this stuff bottled would certainly take up less space than the ready to eat chili. That would make it great for food-storage projects.
Seeeeeeeya; Chief Longwind of the North