Frugal Meals: Chili
I am a huge lover of chili. There’s just something about the meaty spiciness of this dish that makes my mouth water just writing about it. Plus, it is so versatile and frugal. You can eat it by itself or you can add it to hotdogs, french fries, baked potatoes and nachos. You can use beef, chicken, venison or even make it vegetarian. You can also dress it up with a huge array of toppings including my favorites cheddar/jack cheese, sour cream, diced raw onions and diced jalapenos. For even more topping ideas check out this thread at Chowhound.
It may very well be true that there are as many recipes for chili as there are cooks. It certainly does lend itself to interpretation and creativity so it is an easy recipe to tinker with and to make your own. It also lends itself to controversy with a long running debate over beans vs no beans. The no beans variety is often called Texas Red Chili and is my personal favorite. That being said, here is my personal favorite chili recipe (feel free to tinker and make it your own)!
Go Texas Red!! Photo by Pasa47
Chili Ingredients:
- 3 TBS olive oil
- 3 cups diced onions
- 6 cloves garlic, minced
- 2 lbs ground beef
- 1 lb ground pork
- 3-6 TBS chili powder (I use dried Thai bird chilis for extra kick)
- 1 1/2 TBS ground cumin
- 1 1/2 TBS dried oregano
- 3 tsp unsweetened cocoa
- 3 tsp salt
- 1 1/2 tsp celery seed
- 1 1/2 tsp tumeric
- 1 1/2 tsp cinnamon
- 1 tsp crushed red pepper flakes
- 2 cups tomato juice
- 2 cups beef stock
- 1 cup dark beer
- 1/2 cup white cornmeal
- 2 cans kidney or pinto beans drained and rinsed – OPTIONAL (I am a firm believer in the saying “If you know beans about chili, you know chili ain’t got no beans!”)
Directions
- In a heavy 4 Qt pot heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is translucent (8-10 min)
- Increase heat to medium high and add the beef and pork. Cook until browned (8-10 minutes)
- Add the next 9 ingredients and cook while stirring for 2-3 minutes
- Add tomato juice, beef broth and beer and bring to a boil, stirring occasionally. If you are using beans add them at this step too. Reduce heat and simmer until liquid is reduced by 1/3 (90-120 minutes)
- Slowly add cornmeal while stirring. The cornmeal is used to thicken the chili so you may need more or less than 1/2 cup. Start by adding a 1/4 cup and then continue to add slowly until chili is thickened to your liking. Cook 2 more minutes and you’re done!
You can serve this chili immediately after it is finished cooking, but for the best flavor I recommend letting it sit overnight. If you plan on doing that simply put it back on the stove the next day to reheat. If you need to thin it a bit you can do so with a small amount of beef broth. Serve in crocks or bowls and top with your favorite topping. If you want, make some cornbread too as it goes great with chili!
All Gone! Photo by bradleygee
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Mmm, I love me some good chili. I haven’t made this in quite a while, but now you’ve got me craving it. Your recipe sounds awesome, but I’d probably do something a bit more simplified.
I think chili would go good during the winter in your neck of the woods.
Good looking Chili. And, it’s very affordable too.
And let’s not forget delicious!
Definitely agree, chili is a go to food for saving money. I make a huge pot and freeze portions for my lunch.
Chili is a great meal to portion and freeze for later lunches.
I love the food posts.. keep ‘em coming!
Chili is a regular in our house, and one of our favorites.
Our recipe is very similar to what you have above.
What is it about chili that makes it taste better the next day after cooling and being re-heated?.. It is quite strange, but definitely true.
I’m not sure either unless it has something to do with all the spices taking time to release their essential oils? It seems as if many one pot meals like this get better the second day.
Chili is one of those foods I never had growing and LOVE now. I like mine extra cheesy and preferably nacho-style! Your recipe looks great, I would probably cut the pork for my version and add beans. I know it’s not “purist” but I love kidney beans in there!
The pork isn’t really purist anyway
I add it for the flavor. I love mine extra
cheesy too!
oops, I meant never had “growing up”.
Mmmm I love chili! Your recipe looks really good – I have my recipe that I’ve stuck to which involves a crockpot (love slow cooking chili) but I might have to try yours out since it sounds so delicious!
You can do a slow cook of this recipe too, just drop the cornmeal in the final step as you won’t need to thicken the chili if cooked for several hours.