The first time I tried Medifast Chili, I really regretted ordering it and I swore I would never make it again. The beans were hard and the texture was kind of foamy and disgusting. I thought it was a travesty to even call it chili. Somehow I ended up with two boxes of the stuff and they have been quietly collecting dust. However, as I’ve recently mentioned, I’ve run into some difficult times financially and decided I was going to power through all the food I didn’t like before I ordered more stuff.
The chili sat in the back of the corner, just waiting. I even put a call out on Twitter for some tips, but unlike the great Scrambled Eggs tips, I got nothing. So I decided to do what any good chili cook does – experiment. I tried out a lot of things from adding ingredients to varying the amount of water and I think I’ve come up with something that makes the Medifast Chili very edible… to my Texas tastebuds, anyway!
Here are my Medifast Chili tips! (Sorry for the poor quality of the photos, I’m limited to a camera phone for the time being.)
1. Add more than 4-oz. of water.
I know this is what the packet calls for. But my chili was coming out dry and foamy. I now add 5-6 oz. Experiment with it because only you know how thick you like your chili. With 6-oz. it comes out a little soupy.
2. Let the chili soak.
This is something I recommend for almost all the Medifast meals, but it’s super-important for the chili. I let it soak for as long as I can. Sometimes I mix the chili when I am preparing an earlier meal so it sits for 2-3 hours. This is not super-convenient, but I just cover it with a plate and let it wait.
3. Add chili powder.
After the initial 2 1/2 minutes of microwaving, I add chili powder. Quite a bit of it. Adjust this to your own tastebuds. Then heat it for an additional minute.
4. Add Salsa.
When the chili is fully cooked, I add a big spoonful of extra chunky salsa. You’ll have to steal this from your Lean and Green meal or a snack. Read the nutritional information on your salsa and decide how much you can steal from somewhere else. It’s really worth it. Mix this into the chili.
5. Add tobasco sauce.
You’ve probably noticed by now that I love spicy foods. I count the tabasco as a condiment and pound it on. Sometimes I go a little overboard, but it does make the chili really good.
6. Option – Cook it on the stove.
This is really the best-tasting option. I still end up adding the chili powder and other spicy ingredients.
These tips will help you turn your Medifast Chili into a nice juicy bowl of something that actually kind of resembles chili.