Tuesday, February 25, 2014
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!
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