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Food · Formula

Food storage chili (canned beef and beans)

One-pot chili recipe made from canned ground beef, canned beans and tomatoes, and dried spices, with fresh substitutions.

Quick facts

Meat
1 (1lb 12oz) can Keystone Meats Ground Beef
Beans
2 (15oz) cans kidney beans
Simmer time
About 15 minutes
Broth swap
1 bouillon cube per cup of water
Onion swap
1/2 yellow onion for 2 Tbsp dried minced onions
Canned beef shelf life
Keystone lists 5 years; realistically 5 to 10 stored cool and dry

When it comes to prepping meals that can be stored long-term and ready when you need them most, this Food Storage Chili is a perfect option. Made primarily from shelf-stable ingredients, this recipe ensures you have a hearty, nutritious meal on hand even in times of uncertainty. Whether you're tapping into your food storage for an emergency or simply want to enjoy a comforting bowl of chili, this recipe has you covered.

What you'll need

  • 1 (1lb 12oz) can Keystone Meats Ground Beef
  • 2 Tbsp Dried Minced Onions*
  • 1 1/2 tsp Garlic Powder (or 6 cloves Garlic, minced)**
  • 2 (15oz) cans Kidney Beans
  • 1 (6oz) can Tomato Paste
  • 2 (15oz) cans Diced Tomatoes
  • 1 (7oz) can Diced Green Chiles
  • 2 Tbsp Honey
  • 6 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cups Beef Broth (or 2 cups Water with 2 bouillon cubes)***

Steps

  1. Add all the ingredients to a large pot.
  2. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low and let the chili simmer for about 15 minutes, or until it thickens to your desired consistency.
  4. Serve hot and enjoy the comforting, savory flavors of a meal made from long-term food storage.

Recipe Notes:

  1. *Instead of dried minced onions, you can use 1/2 of a yellow onion. Simply dice it up and sauté in a little butter or oil until softened before adding the remaining ingredients.
  2. **If you have fresh garlic on hand, use 6 minced cloves, or 3 teaspoons of pre-minced garlic. Sauté the garlic with the onions until softened and fragrant.
  3. ***No beef broth? Substitute with chicken or veggie broth, or use 1 bouillon cube per cup of water for a similar flavor.

Storage and shelf life

This recipe is designed to utilize ingredients that can be stored for extended periods, making it ideal for those focused on preparedness. Commercially canned beef is preserved by pressure cooking in the sealed can, not by the salt. Keystone lists a 5 year shelf life, and stored cool and dry with no dents or rust it realistically keeps 5 to 10 years. The other canned goods and dried spices used in this chili are similarly shelf-stable, ensuring that you can always have the ingredients on hand to whip up a satisfying meal.

While this recipe was crafted with long-term food storage in mind, it’s incredibly versatile. Feel free to substitute fresh ingredients if you have them available. The result will be just as delicious, with the added bonus of knowing you’re prepared for everything.

Whether you’re planning ahead for emergencies or simply enjoy the convenience of having a ready-to-go meal in your pantry, this Food Storage Chili is a practical, flavorful choice. It’s a great reminder that preparedness doesn’t have to come at the cost of taste or nutrition.

Questions this answers

Tap a question for the short answer.

What's the recipe for chili from food storage?

Put everything in one large pot: a 1lb 12oz can of ground beef, 2 cans kidney beans, 2 cans diced tomatoes, tomato paste, green chiles, 2 cups beef broth, honey, dried minced onions, garlic powder, chili powder, cumin, paprika, salt, and pepper. Boil over medium-high heat, then simmer on low about 15 minutes.

How do I make chili with canned ground beef?

Add 1 (1lb 12oz) can of Keystone Meats Ground Beef to a large pot with the canned beans, tomatoes, tomato paste, green chiles, broth, honey, and spices. Bring it to a boil over medium-high heat, then drop to low and simmer about 15 minutes, until it thickens the way you like.

What can I use if I have no beef broth?

Swap in chicken or veggie broth, or use 1 bouillon cube per cup of water. The recipe calls for 2 cups of broth, so that means 2 cups of water with 2 bouillon cubes.

How long does canned beef last?

Commercially canned beef is preserved by pressure cooking in the sealed can, not by the salt. Keystone lists a 5 year shelf life, and stored cool and dry with no dents or rust it realistically keeps 5 to 10 years. The other canned goods and dried spices in the chili are similarly shelf-stable.

Can I use fresh onion and garlic instead of dried?

Yes. Use 1/2 of a yellow onion in place of the 2 Tbsp dried minced onions, diced and sautéed in a little butter or oil until soft. Replace the garlic powder with 6 minced cloves or 3 teaspoons of pre-minced garlic, sautéed with the onion until fragrant.

Keep going

Read nextGrab-and-go camp kitchen checklistA full item list for a camp kitchen packed in a hard case, covering stove, cookware, utensils, food storage and cleaning supplies.Cooking, Fuel and Fire · Guide

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