Investment Cooking For The Win! – Chili!

 

This is definitely the time of year when I appreciated a hot steaming bowl of chili, however there are so many more things I do with chili than to just eat it in a bowl.  I will often use it to make a nice variety of other main dishes that are sure to please.  First we start with a good recipe that is easy and doesn’t cost a lot of money to make.

 

Chili Con Carne

 

1½ cups dry pinto or kidney beans

1 cup dry black beans

1 lb. lean ground beef, pork or turkey

1 small onion, diced

1 Tbs. olive oil

1 15 oz. can tomato sauce

1 15 oz. can diced tomatoes and green chiles

1 envelope chili seasoning

 

Sort, rinse and soak beans overnight in cool water.  Drain and place in large slow cooker.  Cover with warm water and cook on high for 4 hours.  Stir occasionally adding water if needed.  Once beans are tender, brown meat and onions in olive oil.  Drain off any fat and place in slow cooker.  Add remaining ingredients and stir to thoroughly combine.  Cook additional two hours stirring occasionally.  Serve. 

You might want some cornbread to serve with this chili.

 

Cornbread

 

1 cup cornmeal

1 cup flour

1/4 cup sugar

1 Tbs. baking powder

1/2 tsp. salt

2 beaten eggs

1 cup milk

1/4 cup oil or melted butter

 

Mix your dry ingredients together in a large mixing bowl.  Add eggs, milk and oil stirring just to combine.  Pour batter into a lightly oiled 8" X 8" baking pan.  Bake 20 minutes in a preheated 425° oven or until a toothpick inserted in the center comes out clean. 

Now that you have a delicious pot of chili you can enjoy it as is or try some of these other tasty ideas.  We are taking the premise of Rice & Beans to a whole new level!

 

Loaded Nachos – spread a bag of tortilla chips onto a large baking sheet pan.  Top with a handful of grated cheese and then dollop with spoonfuls of chili.  Sprinkle another handful of grated cheese over the chili along with some diced onion, sliced black olives and diced Roma tomato or your drizzle with your favorite salsa.  Slide the pan into a preheated 400°F oven and allow to bake until cheese melts and chips just begin to brown.  Remove from oven and serve along with sour cream and guacamole or avocado slices. 

Rice Bowl – place a half cup of cooked rice in a bowl and top with a cup of hot chili.  Sprinkle with grated cheddar cheese and top with a dollop of sour cream.  Garnish with sliced green onion.

 

Tamale Pie – Fill a lightly oiled nine inch deep dish pie pan or an eight inch square pan with chili leaving one inch of space from the top edge.  You can stir in a cup of frozen corn into the chili first if you like.  Sprinkle half a cup of grated cheddar over the chili.  Mix up a batch of cornbread and spread batter over top of chili and cheese.  Bake in a preheated 400°F oven until chili is bubbly and cornbread is thoroughly cooked (test the center with a toothpick).  Remove from oven, sprinkle with another half cup of grated cheddar and allow to cool at least fifteen minutes before serving.  Top with a dollop of sour cream if desired. 

Chili Dogs – Toast four hotdog buns.  Slice four beef franks in half, not quite all the way through, and pan fry.  Place a frank on each bun and top with a couple spoonfuls of hot chili, a sprinkle of cheese and diced onion. 

Chili Stuffed Baked Potato – Bake four medium potatoes until tender, split and fluff the insides with a fork.  Add a bit of butter to the potato, salt and pepper.  Top with a few spoonfuls of hot chili, sprinkle with some cheese and add a dollop of sour cream.  Garnish with some sliced green onions. 

Taco Salad – place two cups of salad greens onto a plate.  Top with a cup of hot chili.  Sprinkle with cheese and drizzle with salsa.  Add sliced olives, diced tomato, sliced green onions, and then drizzle with ranch salad dressing.

 

This is rice & beans I can live with!

Leftover chili also makes an excellent filling for a cheese omelet.  Use up leftover chili by adding it to a batch of beef and bean burrito filling or stir it into a pot of taco soup.  Enjoy!

 

 

Don’t Let Meal Planning Overwhelm You!

 

I have talked multiple times about how important it is to have a meal plan as a way to save tons of money on your overall food expenses.  Sometimes it can feel overwhelming to sit down and come up with that plan week after week or you simply run out of time.  In that case try simplifying the process.  This idea isn’t entirely mine as I was inspired by a Youtuber at Simple Food Simple Life and I think it is brilliant!

 

A blueberry muffin with 1/2 a large apple sliced

Breakfast – keep it super simple with toast or and English muffin and peanut butter or a toasted bagel with cream cheese plus a piece of fruit like a banana, pear, nectarine or an apple.  Some of us, and I include myself here, may not be ready to eat early in the day and if that is the case, then skip it.  Instead, opt for a mid morning snack, brunch or an early lunch when your stomach is ready for food.

 

A cup of split pea soup w/half a tuna salad sandwich & lettuce

Lunch – a cup of soup and half a sandwich.  Done!  With so many soup options and varieties of sandwiches it will take a good long while before you get tired, if you even do.  This combo allows you to hit all of the nutrition points too.  Also of note is that a serving of bread is one slice, but if you feel a half sandwich isn’t enough to keep you going, by all means make a whole sandwich.  Try it with the half sandwich first though because I found it surprisingly filling.

 

Beef stroganoff over rice w/broccoli

Dinner – a starch, a protein and a vegetable (fresh or cooked or a combination).  I try to avoid too many starches myself, but if you handle them well then select healthy options like rice or potatoes.  To make it easy try coming up with a simple meal plan for suppers that you can mix and match over a couple of weeks.

 

Small bananas & mandarins

Yogurt w/diced nectarine

Snacks – a piece of fruit, nuts, raw veggies with some salad dressing, a couple slices of cheese, half a apple sliced with a spoonful of peanut butter, a yogurt cup, etc.  Healthy snacks like these help fill in the nutritional gaps so you are sure to get all of your daily nutrients.  Stay away from ultra processed foods.

 

Chicken fried rice, egg drop soup & a green salad

Burger with lettuce & tomato plus potato salad for Diner Nite

Have themes – maybe Sunday is chicken, Monday is leftovers, Tuesday is Mexican food, Wednesday is soup and salad, Thursday is pasta, Friday is hamburgers or steaks, Saturday is pizza.  You get the idea.  Tailor it to fit your family’s particular tastes.

 

Tacos!

Meatloaf, small baked potato w/sour cream & vegetables

Your meal plans don’t need to be overly elaborate, but to save money and stay on budget you do need a plan of some sort.  Get your family involved in the meal planning so it isn’t always on you to make it happen and make sure they are helping with the cooking and clean up, especially the kids.  Life lessons they’ll need to learn for later on in life.  Keep it simple in order to keep it successful!