For reasons I will never understand, commercially canned chili beans all have added wheat. Mind boggling, I know. So we don’t ever eat canned chili beans in my house. I used to make this recipe simply by combining SPAM a little ketchup, dry onion and canned chili beans. Now I make it according to this recipe. It tastes about the same and, of course, is gluten free. I have it on good authority that cub scouts, brownies, cowgirls and cowboys all appreciate this dish, especially when you call it Campfire Beans.
If you prefer to use home cooked beans then start off with 1-1/2 to 2-cups of dried beans. Soak them overnight in plenty of water. Boil them the next day until tender, about 2-hours. Proceed as directed in the recipe.
SPAM and Chili Beans
- 12 oz can SPAM
- 3 (15-ounce) cans pinto beans, or a large 40-ounce can
- 1/3 cup ketchup
- 2 teaspoons chili powder
- 2 tablespoons dry onion
- 1/4 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne pepper or red pepper flakes
Open the SPAM and cut it up into small dice. Open up the beans and dump them into a 3-quart saucepan. Add the SPAM and all of the other ingredients. Mix well. Heat over a medium flame until hot and bubbly. Serve over hot cooked rice and a hot pan of cornbread or cornmeal pancakes or hoe cakes. Add a side of hot canned yellow squash and maybe some peaches to make it extra good. Makes 6-servings.