Meal #11 – Chili

Update: Dishin’ with Dixie has moved to

Meal #11 of my Aldi 25 Experiment was good ol’ Chili.  I made a big double batch and froze half.

I’ve modified by original Quicki Chili recipe slightly and we were quite pleased with the results.  The folks who don’t like their chili overly spicy were satisfied with the milder heat level and the folks who like it spicy (namely, moi) added enough Tapatío to get it to where I like.  Sometimes you really can please everyone 😉

Here’s the tally for this double batch:
Beef – $7.99
Tomatoes – $0.99
Onions – $0.75
Pepper – $0.63
Black Beans – $0.62
Kidney Beans – $0
For a total of $10.98 for 2 (8 serving) batches or $5.49 for one batch (that’s $0.68 per serving)

Make It Once, Serve It Twice Chili

3 pounds ground beef, cooked and fat drained
2 onions, diced
1 green bell pepper, diced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1/4 cup brown sugar
1 teaspoon Tapatío or any hot sauce
Salt & Pepper, to taste
1 (28 ounce) can crushed tomatoes
4 cups beef broth (or 4 cups water and 4 beef bouillon cubes)
2 cans kidney beans, rinsed and drained
2 cans black beans, rinsed and drained

Saute onion and peppers over medium heat in a bit of oil, until softened.  Add in beef, chili powder and cumin.  Stir to combine and continue to cook for about 5 minutes.  Add in all remaining ingredients, stirring well.  Bring to boil, reduce to simmer.  Cover and cook for at least 20 minutes or up to and hour.

Divide into two batches.  Serve one half.  Place other half in the refrigerator to cool.  Once cooled pour into a gallon size zippered freezer bag.  Lay flat in the freezer until solid.

Dixie's Seal of Approval

Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.comv


One thought on “Meal #11 – Chili

  1. Pingback: The Aldi 25 Experiment – Halfway Point Recap | Dishin' with Dixie

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