Gentlemen, winter is here, and in many parts of the country, in full force. This means boots, vests, gloves, and chili. As men, we need food that’s going to fill us up, provide us with a solid amount of protein, and keep us warm in the winter temperatures. Chili is not only healthy, but an economical food, with one pot lasting up to a week if you ration it correctly. Here’s my recipe that I use to get me through the cold months.
- 1-2 lbs of lean (I use 93/7) ground beef or turkey
- 1-16 oz can of kidney beans
- 1-16 oz can of spicy beans or chili beans
- 1 package of French’s Chili-O mix
- 2-8 oz cans of diced, chili ready tomatoes
- 1-16 oz can of tomato sauce
- 1 can/jar of jalapeños (optional)
- Total cost: $10-12
Step 1: Brown your ground beef/turkey in a large skillet. If you bought over 1 lb, you may need to do this in stages. Add any desired seasonings to meat during this process. Estimated prep time: 10-15 minutes.
Step 2: Once meat has been browned, drain grease from the pan, being careful not to lose any meat in the process.
Step 3: Transfer cooked meat to a large pot. This is where you’ll be doing the rest of the cooking, so you can set aside your skillet at this point.
Step 4: Combine chili/spicy beans, drained kidney beans, tomatoes, tomato sauce, desired amount of jalapeños and Chili-O mix in a large pot. The bigger the better.
Step 5: While stirring, cook the chili for approximately 5-8 minutes on medium-high heat. Keep stirring to avoid burning anything that may settle at the bottom.
Step 6: Lower temperature to a simmer, and let your chili sit for about 2 hours. Be sure to check on it periodically to avoid burning down your house, especially if you have a gas stove.
Step 7: Eat it.
Not too complicated of a process, right?