We are having chili and cornbread for dinner. Everyone here loves this meal, and I make an enormous batch to allow for plenty of leftovers, too.
As I mentioned in 15 Frugal Tips For Feeding a Large Family, one of the ways I feed a large family is by limiting the amount of meat, which is both frugal and healthy, too. I also vary this recipe by using different beans depending on what I have to use up, or what I have available at the time.
As I also mentioned in 15 Frugal Tips For Feeding a Large Family, I prepare my own beans from dried beans, which is more economical as well as healthful, and I actually prefer the taste, too. You can read Frugal Black Beans to read how I prepare my beans. Like other ways in which I stock my freezer, I take a day and process a lot at a time.
So, here is my recipe for chili
You will need:
- 1 1/2 pounds of browned ground beef or turkey, today I used turkey
- 4 cans of kidney beans, or the equivalent amount of beans you have prepared
- 1 medium onion
- 4 stalks celery
- (2) 28 ounce cans of diced tomatoes (we love tomatoes in chili!)
- (1) 6 ounce can tomato paste
- 1/2 cup ketchup
- 2 T mustard (yes, mustard)
- 1T salt
- 1 T chili powder
- 1 tsp. black pepper
- 2 cups water
After browning the meat, I literally throw everything in my crock pot (I think mine is 6 quarts in size), including the frozen beans, and cook on high for 6 hours or so, then I turn it down to low for another 3 hours. Add more chili powder if you like yours more spicy. I have little kids who don’t so my older kids just add it to their bowl if they want more.
I think in all reality, we could eat chili once a week. This chili is so good, maybe we should start that tradition this year!