This is a fairly frugal recipe and could easily serve 10 people. I spent roughly $15 on all the ingredients. I have huge pot of it in my fridge now and am certain three dinners and one lunch for two out of it, which comes to $1.87 per person per meal. Not bad!
Here is what you’ll need to make chili
2 lb ground beef (I used ground pork, which I bought at Cub for $1/lb. You could also use turkey)
Vegetable oil
1 onion, chopped
2 red bell peppers, chopped
3 cups beef broth (or water, or vegetable broth or chicken broth) (99 cents a container)
16 oz tomato puree ($1.33)
Container of 26 oz chopped tomatoes $1.29)
Two containers 16 oz kidney beans, drained ($1 each)
Two 6.5 oz stems and pieces mushrooms (optional) (69 cents each)
1 packet of chili seasoning (33 cents)
1 tablespoon garlic powder
1 cup chopped celery ($1/bunch)
2 jalapeno peppers, chopped (32 cents)
Cheddar or Monterey Jack cheese, shred as needed ($1/8 oz cube on sale at Cub)
Cilantro, for garnish
Tabasco sauce, to taste
Salt and pepper to taste
Heat 2 tablespoons of vegetable oil in a soup kettle on medium-high eat. Add beef and brown. Remove beef from the kettle - try to keep the liquid that has formed in the kettle - and set aside. Add 2 tablespoons of vegetable oil to the kettle and heat on medium-high heat. Add onion and cook until translucent, about 5 minutes. Stir constantly. Add red bell pepper, celery, jalapeno pepper and mushrooms. Cook for another 4 minutes, stirring constantly. Sprinkle contents of the chili seasoning packet and garlic powder atop the vegetables and stir for about one minute. Add beef broth, tomato puree, chopped tomatoes and kidney beans into the pot. Stir well. Add the beef back into the mixture. Bring the chili to a boil. Reduce heat, cover and simmer for three hours.
Stir the chili every 15-20 minutes during the process to make sure the chili is not sticking to the bottom of the pot. Toward the end, add salt and pepper as desired.
To serve: place chili in a bowl and garnish with shredded cheese, a few pieces of fresh cilantro and sprinkle of Tabasco sauce (if needed). I also had a bag of Mission cilantro lime tortilla triangles, which is substituted for oyster crackers.
Here is what you’ll need to make chili
2 lb ground beef (I used ground pork, which I bought at Cub for $1/lb. You could also use turkey)
Vegetable oil
1 onion, chopped
2 red bell peppers, chopped
3 cups beef broth (or water, or vegetable broth or chicken broth) (99 cents a container)
16 oz tomato puree ($1.33)
Container of 26 oz chopped tomatoes $1.29)
Two containers 16 oz kidney beans, drained ($1 each)
Two 6.5 oz stems and pieces mushrooms (optional) (69 cents each)
1 packet of chili seasoning (33 cents)
1 tablespoon garlic powder
1 cup chopped celery ($1/bunch)
2 jalapeno peppers, chopped (32 cents)
Cheddar or Monterey Jack cheese, shred as needed ($1/8 oz cube on sale at Cub)
Cilantro, for garnish
Tabasco sauce, to taste
Salt and pepper to taste
Heat 2 tablespoons of vegetable oil in a soup kettle on medium-high eat. Add beef and brown. Remove beef from the kettle - try to keep the liquid that has formed in the kettle - and set aside. Add 2 tablespoons of vegetable oil to the kettle and heat on medium-high heat. Add onion and cook until translucent, about 5 minutes. Stir constantly. Add red bell pepper, celery, jalapeno pepper and mushrooms. Cook for another 4 minutes, stirring constantly. Sprinkle contents of the chili seasoning packet and garlic powder atop the vegetables and stir for about one minute. Add beef broth, tomato puree, chopped tomatoes and kidney beans into the pot. Stir well. Add the beef back into the mixture. Bring the chili to a boil. Reduce heat, cover and simmer for three hours.
Stir the chili every 15-20 minutes during the process to make sure the chili is not sticking to the bottom of the pot. Toward the end, add salt and pepper as desired.
To serve: place chili in a bowl and garnish with shredded cheese, a few pieces of fresh cilantro and sprinkle of Tabasco sauce (if needed). I also had a bag of Mission cilantro lime tortilla triangles, which is substituted for oyster crackers.
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