Tuesday, February 25, 2014

Tavern Chili

Uploaded from the Photobucket iPhone App
Who doesn't like chili?  In addition to a bowl of chili for lunch, or supper with a salad and corn bread, it can be used for making chili dogs, and tacos.

My mom used to make chili-mac, adding macaroni to stretch it even further on a tight budget. I did, too, when raising kids, but not anymore.

I keep a variety of dried beans on hand, including red kidney beans, using a pressure cooker to make them (takes 12 minutes). I also use them for bean salads. 

Making a large batch once a month or so then freezing leftovers, helps on nights when there's no time to cook; just defrost and reheat.  We eat it two days in a row, then freeze the rest.  Chili ALWAYS tastes better the second day!

Uploaded from the Photobucket iPhone AppTavern Chili
2 pounds ground beef
2 medium chopped onions
2 or 3 cloves minced garlic
1 large can chopped tomatoes with juice
1 cup tomato sauce
1 can of  beer
4 cups kidney beans, (2 cans drained)
3 Tabs. chili powder
2 -3 tsps. cumin
salt and pepper to taste
2 - 3 Tabs. instant Masa corn flour to thicken at end of cooking
Cheddar cheese for topping.

In a large pot brown beef and drain fat.  Add and mix in remaining ingredients except Masa.  Simmer for 2 hours, occasionally stirring and tasting. Stir in Masa to thicken up.  Serve topped with cheese.  Serves 8-10

Note: I sometimes add chopped green peppers and/or celery.

Estimated cost: $1.50 per serving or less