Broke as fuck this week, made a quick cheap chili that was actually pretty good. Moving out at the end of the month, so trying to use up as many ingredients as I can.
Ground beef (12$ for 3lbs)
Chicken stock (4$)
Red kidney beans (3$)
Pickled Jalapeños (3$)
Canned tomatoes!
Cumin!
Dried guajillo and ancho peppers!
! for ingredients already in the pantry
(I forgot to pickup an onion/garlic at the store but the dish turned out okay)
Prep was pleasantly simple for this one pot meal, as most ingredients were canned. Removed seeds and stems from dried chilis, toasted them dry in dutch oven, blended them with stock to create a chili flavor base. Brown ground beef, use the fat to toast spices (cumin, salt, pepper). Other spices that would work well here are paprika, garlic powder, and allspice. My spice cabinet got decimated by roaches though, so I’m stuck with the basics.
Add diced onions, garlic, and tomato paste at this point if have it. Having none of the above, I went in with my can of diced tomatoes, the beans, the jalapeños, the remaining stock, and the chili flavor base. Stir well and let simmer for a minimum of 15 minutes. Enjoy the chili in a bowl, topped with cheese (if its in your budget and you’re lactose tolerant), or over rice, or with bread, or with tortilla chips. Makes approx. 8 servings for an average of ~3$/serving.
Broke as fuck this week, made a quick cheap chili that was actually pretty good. Moving out at the end of the month, so trying to use up as many ingredients as I can.
Ground beef (12$ for 3lbs)
Chicken stock (4$)
Red kidney beans (3$)
Pickled Jalapeños (3$)
Canned tomatoes!
Cumin!
Dried guajillo and ancho peppers!
! for ingredients already in the pantry (I forgot to pickup an onion/garlic at the store but the dish turned out okay)
Prep was pleasantly simple for this one pot meal, as most ingredients were canned. Removed seeds and stems from dried chilis, toasted them dry in dutch oven, blended them with stock to create a chili flavor base. Brown ground beef, use the fat to toast spices (cumin, salt, pepper). Other spices that would work well here are paprika, garlic powder, and allspice. My spice cabinet got decimated by roaches though, so I’m stuck with the basics.
Add diced onions, garlic, and tomato paste at this point if have it. Having none of the above, I went in with my can of diced tomatoes, the beans, the jalapeños, the remaining stock, and the chili flavor base. Stir well and let simmer for a minimum of 15 minutes. Enjoy the chili in a bowl, topped with cheese (if its in your budget and you’re lactose tolerant), or over rice, or with bread, or with tortilla chips. Makes approx. 8 servings for an average of ~3$/serving.