I canned this chili long before prices for ground beef started going up. I’ve been hesitant to eat it not knowing if I could replace it.
Cost per person, 3.87
Fortunately ground turkey still makes decent chilli.
Pork or even chicken also work fine, IMO.
Most canned store chili is swimming in salt, but I’ve found a decent compromise in Hormel’s. It’s not as tasty as some others, but the price isn’t bad. I almost always start with a base of water-sauteed onions, shredded cabbage, SCO, various seasonings and whatever veggies I have at hand. Put them in some low-cal wraps, add a bit of plain Greek yogurt & hot sauce, and Bob’s my uncle.
A lot of why I’m doing it this way is because my fridge is still on the fritz…
Do you know what the problem is with the fridge? Usually it’s between $85-$125 for someone to come out and look at it and that is deducted from the total to fix it, which is usually less than $75 in parts.
Also check Craigslist. This time of year college kids are dumping their dorm fridges.
College kids dumping stuff (particularly Ivy-leaguers, etc) is a great one. Various friends & acquaintances back East have found literal & figurative gold, dumpster-diving at the right moment.
Situation’s a little different here as part of an apartment complex. They’ll theoretically take care of it all (repair / replace) as long as I demonstrate that I didn’t let it get a bit out of hand at one point. Nuf sed on that.
Fuck you.
Wait, let me explain.
First of all, though, cheese on chili is wrong and I will stand by that.
However.
That looks very tasty, adn the “fuck you” is SOLELY because you are wherever you are and not HERE with a spare bowl of chili and a piece of that cornbread. ;-)
Joking aside, I don’t actually judge anyone for cheese or whatever. I might judge the people who put the weird spiced “chili” on pasta with a ton of other ingredients, but even then, I’m sure it’s tasty and I applaud them, I’m just not sure it’s still chili…
Anyway, your chili and cornbread both look delicious. I’m overdue to make a batch of chili, so I might just have to. I’ve gotten where I use ground pork and ground turkey and beef better-than-bouillon and it really works well imho. (My chili is basically smoked paprika, cayenne, cumin, garlic, touch of oregano, salt, msg, pepper, ground meat browned nicely, plenty of crushed tomatoes, some diced tomato, touch of smoke powder (like liquid smoke but better), and when it’s nice and tender, I add a little bit of stone ground yellow grits to thicken slightly. I’ll gladly serve with beans, but with my failed kidneys, I have to limit my beans.
Can’t tell what all is in yours, but it looks really good. :) (Even the cheese!)
Mine is ground beef and kidney beans with most of the spice coming from a giant batch of chili powder I normally make once a year.
The beans are to cut costs. Chili powder is to cut costs and avoid fillers.
Normally I add another two teaspoons of chili powder when I dump it out of the quart jar to heat everything up.
Well, let me just say you are, in fact, as legit as I thought, even more, and hopefully you caught the ‘negatives’ were all silly, and let me re-emphasize the praise. :)
I’m proud of my cooking in general, but on chili - I definitely haven’t taken the steps to work with the actual dried chiles like that. But I’m happy with my recipe at the moment, and it’s all a balance of energy (with health issues) and results :)
Keep up the awesome chili, my friend!
whats the problem with cheese on chili? its the beans that bug me.
Howdy.
Oh, I was being silly. There’s nothing wrong with cheese on chili.
I did grow up in Texas, so I do have strong feelings about chili, but I also think people should eat what they like. But to me, for example, things like “white” chili are… tasty dishes but not chili. But I also accept that they are, in fact, chili, too. If that makes sense. :)
Ironically, I’m not one of these chili “purists” who says it should be basically cubed beef cooked in spices, which is closer to the original. For one, I must have tomato products in there. Also, although I’m from Texas, while my current recipe does not have beans, I am all for beans in chili - as a lot in Texas actually are, just the more vocal aren’t.
So in that sense of playing around and being a bit silly, chili should be meat, spices, some sort of tomatoes, can have onions and aromatics, can have beans, can have some sort of thickening starch (I use grits), but things like cheese or chopped onions or sour cream on top are for pansy non-Texans or non-real-chili-eaters or some sillines like that.
So completely being silly about the cheese, it actually looks very tasty :)
How did the cornbread turn out?
Tasty. I added 1 deseeeded find chopped jalapeno and 4 oz Colby Jack to the batter.
I made some chili in the pressure cooker last weekend. It turned out real good, but it definitely would’ve been better with some cheesy jalapeno cornbread! Looks delicious, as always!
Cornbread is so delicious! I’ve loved it every time I’ve had it but I’ve never made it before!
You should.
Southern Cornbread.
1 cup regular grind cornmeal.
1 cup all-purpose flour.
1 tbsp baking powder.
1 tsp salt
2/3 cup sugar.
1/4 cup bacon (cooked, chopped), 1/2 cup cheese, a jalapeno (sliced, deseeded), 1/4 cup peanut butter, 1/3 cup honey/maple syrup/corn syrup, or what ever else you may want. optional.
1 large egg.
1 1/4 cup milk, or butter milk.
1/3 cup liquid fat (oil, lard, butter etc).- Preheat oven to 400f.
- grease a 10 inch cast-iron skillet or in 8 inch square baking pan with the fat.
- Place pan in oven.
- place dry ingredients in a large bowl.
- whisk together
- add any optional items
- fold in the in the eggs and milk using as few strokes as possible
- remove skillet or pan from oven.
- pour the batter in.
- give it a little shake to level it out
- bake 30-35 minutes
- do the toothpick test to see if it’s done or needs more time.
- let it cool down before trying to remove it from the pan.
Wow, thanks for the recipe! I have a 12 inch cast iron skillet as well as a 10 inch carbon steel pan (3mm thick and oven safe), but no 10 inch skillet. Can I use one or the other?
I have an 8-in cast iron but I cook it in all the time. It usually adds about 10 minutes to the cook time. But you could use a 9x9 glass casserole dish or whatever you’ve got available.
