MORE RECESSION FOOD! A Damn Good Winter Chili Recipe

This is a meat eaters dish, but it can be made veggie style too (just not as good). For all my fellow GLPers who are on a budget:

ONE DAMN TASTY WINTER CHILI

Ingredients:

2 28oz cans diced tomatoes $2.50
2 cans black beans $2.00
1 28oz can crushed tomatoes $1.25
1 small can of tomato paste: $.41
1 (or more!) can black olives, chopped $2.00
2lbs chicken breast, diced into small pieces $4.00
3lbs chuck roast, diced into small pieces $6
1 red sweet pepper, diced $1
1 green pepper, diced $1
10 cloves of garlic, crushed (almost 1 head) $.20 (I buy in bulk)
1 large onion, or two medium sized $1
1lb dried pinto beans $1
1lb dried kidney beans $1
2T cumin $.50
3T chili powder $.30
2 tsp oregano $.15
1tsp tarragon $.15
2 tsp cayenne pepper $.15
Salt to taste, sugar to counter (sounds weird but really rounds out the salt)

Cost: $24.61 with meat, $17.61 without (would be $13, but add 3 more lb. of various beans)

Makes approximately 8 quarts or 16 healthy servings. About $1.50 per meal with meat, $1.10 without. Freeze leftovers in serving sized containers for easy lunches. This is excellent served over long grain rice.

Granted you could go to Wendys and buy a bowl of crapola chili for about the same price, but I guarantee you it will not be nearly as tasty or healthy.

Preparation:

In a large pot (16qt recommended), saute the garlic and onions briefly and then add the chicken (you can also use pork tenderloin) and beef. Cook the meat about half way to allow the onion and garlic to "cookinate" the meat. Add the tomatoes, crushed tomatoes, tomato paste, olives, peppers, beans, chili powder, cumin, and herbs. Reserve the cayenne for later. Give it a good stir, then season with salt (I used about 4 teaspoons - before you flame 8 quarts is a LOT to season!!!) and some pinches of sugar to counter. This will cook into the beans, so you will need to season the chili again about 30 minutes before it is done. Give it a good stir, and let the mixture come up to a boil, and then reduce the heat to low and simmer covered for about 2.5 hours stirring occasionally. At 2.5 hours, give it a good stir and taste. Season with cayenne, salt and a few pinches of sugar to taste. The cayenne will be blazing hot at first, but will dissipate as it cooks for the last half hour (3 hours total). You all may gawk at the idea of using sugar, but if used properly it really balances out the flavor. Try it before you knock it. :)

Enjoy.