Saturday, February 13, 2010

$5 Chili for 8-16 in 20 minutes

When it snows in Florida, you know it's time for chili.

This recipe is a really fast, 4-bean chili that is packed with protein, looks good and tastes even better. As straight chili, accompanied by cornbread or chips, it will serve 8. Mix it with cooked elbow macaroni or serve it over rice and you can stretch it to serve 16. Cheese is a good topping but adds to the cost. If cost is not your issue, top it with grated cheese, sour cream and a sprinkling of sliced green onions.

If you are going to cook macaroni, rice or cornbread and time is an issue, get them started before you begin to make the chili.

Ingredients are shown:
3/4 to 1 lb ground meat, 1 coarsely chopped onion, 1-2 heaping tsp minced garlic, 2-6 Tbsp chili powder, salt to taste, 1 can each of chopped tomatoes, black beans, pinto beans, light red kidney beans and butter beans.
Open your cans while the meat is browning with the onions, garlic, salt & chili powder. NOTE: for added "heat" add a finely chopped jalapeno, more or less, to suit your individual taste. Add tomatoes and bring to boil. Add all cans of beans, draining only the black beans and butter beans. Bring to boil. Stir well. cover and reduce heat to lowest setting. Serve when accompaniment is ready or allow to "slow cook" on lowest setting - stirring occasionally until you are ready to serve it.


Cindy said...

Awesome!! I just happen to have most of that in my pantry right now! That makes it almost feel like FREE! Sounds delicious!

Anonymous said...

I learned the trick of putting chili over noodles from a great 'ol family from Georgia. Now that's the only way my kids will eat it. Thanx for the recipe!