Yes, I'm a Steelers fan.
Chili
1 c. dried kidney beans, cooked: 0.55
3/4 c. dried black beans, cooked: 0.21
1 c. dried pinto beans, cooked: 0.34
2 cans diced tomatoes, pureed: 1.20
1 green bell pepper, chopped: 0.79
2 onions, chopped: 0.80
1.5 lb ground beef: 3.00
2 T. pureed chipotle in adobo: 0.20
garlic powder, pepper, salt, cumin, cinnamon, chili powder to taste: 0.40
1 carrot, shredded: 0.13
1/3 6-oz can tomato paste: 0.11
Total: $7.73 for about 16 cups, or $0.48 per cup. Plus 0.10 for a little bit of cheese and sour cream.
I usually make it with less meat (about 1/2 lb total). I used more this time because we had meat-eating guests, but they didn't eat it anyway (too early for their dinner).
I cooked up the beans on Saturday in the pressure cooker (three separate batches). I used frozen chipotle (open a can, puree, freeze in ice cube trays. A little goes a long way.)
Today I just browned the meat, added the carrots, onion, pepper and cooked until soft. Then added spices and tomatoes and cooked a long time.
Spouse is on a business trip again this week, so lunches and dinners will be chili and corn muffins, plus tomorrow's dinner of Mediterranean chickpeas and rice. (Man I love that stuff.)
I also have brussels sprouts for tomorrow (from the CSA), and broccoli for Tuesday and Wednesday (also CSA).
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