Blog on saving money and living on a budget in CT.
Saturday, October 22, 2016
Crock Pot Saturday: chilli
Cold, damp and rainy today, downright RAW! Great day to make a pot of chilli. Today's version used 1 can of rinsed and drained kidney beans, 1 can of rinsed and drained pink beans, 2 cans of Bush's red kidney chilli beans in sauce, only 1 lb of ground beef that I browned with a large onion, chopped. After cooking the onion/beef mixture, I strained it over a Pyrex measuring cup, later decanting the tallow into a covered glass container for future cooking. Small effort, saves on cooking oil and butter. As of my last blood work, my cholesterol is fine, so this practice continues.
I added 2 pints of organic, home canned tomatoes and some chilli powder. I will make a batch of gluten free corn bread to accompany, shred some Cheddar to top it.