"Beyond simply warming up the canned contents on the stove top or in the microwave and enjoying your food, there are several clever ways to add more flavor to canned chili that still streamline your dining. Try making use of leftover pickle brine by adding a splash to your canned chili for a fun and tangy upgrade. Consider the similarities between pickle brine and a vinegar-based hot sauce."
"Depending on the size of your can of chili - or if you're using multiple cans - you can adjust the measurements for your addition of pickle brine. Start small with a teaspoon or tablespoon and taste as you go to make sure the acidity doesn't overwhelm. You can mix up to two cups of pickle juice with three cups of canned chili beans, along with your preferred proteins and tomato sauce, for a semi-homemade meal that's low effort while incredibly delicious."
Pickle brine's vinegar-based acidity acts similarly to hot sauce by highlighting and deepening flavors in canned chili. A small splash can add tang and complexity without extra effort. Start with a teaspoon or tablespoon and taste as you go to prevent acidity from overwhelming the dish. For larger batches, up to two cups of pickle juice can be mixed with three cups of canned chili beans plus proteins and tomato sauce for a semi-homemade meal. Brine from cucumbers, kimchi, or other pickled goods offers varied flavor profiles. Consider the chili base—beef, turkey, or vegetarian—when selecting a complementary brine.
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