Cheap Meat Chili

Prep Time: 15 min.
Cook Time: 30 min.
Total Time: 45 min.


What You Need:
1 tbsp butter
3 roasted, seeded, chopped Hatch green chilis (or 1 -4 oz.can chopped green chilis)
1 Cup cooked black beans (spiced like these)
1 -10 oz. can Rotel
2 Tbsp. chili powder
2 Tbsp. cumin powder
2 tsp. salt
several good grinds of pepper
1 -14.5 oz can diced tomatoes
1 -14.5 oz can tomato sauce
~1 lb cheap, cooked beef (like these leftovers)
grated cheddar or monterey jack cheese
sour cream


What You Use:
4 qt saucepan, with cover
wooden spoon



What You Do:
1. In a saucepan over med. high heat, melt butter.
2. Add chilis and beans.  Saute until you smell the chilis, then cook another minute.
3. Add diced tomatoes.  Stir well.
4. Stir in all spices. This makes HOT chili, reduce if necessary.  Let cook for a couple minutes.
5. Add tomato sauce and Rotel.
6. Cook until sauce is starting to bubble.
7. Stir in beef.
8. Cover, reduce heat to low, let simmer for 20-30 minutes.

Beans, chilis and butter.  Should smell go-ooood.  If it doesn't, chili may not be your thing.  Just sayin'

The tomato-based crew.

The spice team.

The chilis, beans, spices, and diced tomatoes.  Stir it up and simmer for a few minutes to let the flavors meld.

The leftover meat from the Cheap Cuts Spicy Short Ribs.

Cheese and sour cream aren't just for purty decoration: They're to cool the whole mess down so your mouth doesn't explode.  Darling likes his chili hotter n' hot, so I make it that way.  I like mine with some heat, but need the cheese and sour cream to smooth it out.  If you're not a heat-loving family, reduce the chili powder and cumin to 1 Tbsp or even just 1 Tsp.  It's your chili.  You're the cook for you family.  Make it yours.  My recipe's just a guide for you.  As my Mom says, "an old recipe is like a good friend, you can take liberties with it."  I hope you treat my recipes like good friends.

~ G

Beans!

Black beans - or any dry bean, really - makes a great, frugal pantry staple.  Periodically, I cook up a whole bag, cool, and freeze in 1 and 2 cup portions.  They make welcome additions (or stretchers/fillers) in chili, meatloaf, salads, burritos, enchiladas, soups, with rice or just by themselves.  How do I make them?  Like this:

What You Need:

1 - 16 oz. bag dry black beans

1/3 - 1/2 Cup dry spices* (salt, pepper, cumin, chili powder)

water

What You Use:
4 qt. saucepan, with lid
large spoon
strainer
lidded storage container
freezer bags

What You Do:
1. Rinse the dry the beans. Sort the beans to remove anything that doesn't look like a firm, black bean.
2. Drop sorted, rinsed beans in saucepan.
3. Dump spices on top of beans. Mix well. You're looking for good coverage on the beans. Let sit for 30 minutes. This allows the spices to cling better to the beans, which means tastier beans.
4. After 30 minutes, cover the beans with water. The water needs to cover the beans by at least 2 inches.
5. Bring beans to a boil, then cover and simmer on low for one hour. You'll know the beans are done when they're tender and starting to split.
6. Drain beans. DO NOT RINSE.
7. Place beans in lidded storage container.  Let cool for about 20 min, then slide into fridge.
8. For freezer storage:  Only use beans cold from the fridge.  Label freezer bags with the date (including month and year) and measurement of beans (1/2 Cup, 1 Cup, 2 Cups).  Measure out beans and place in labelled bag.  Squeeze out air and seal.  Beans keep in the freezer for a couple months.

*The truth is I don't really measure my spices here.  I go by aroma.  If it smells good, I stop dumping in the spices.  Helpful, aren't I?  For the beginner, I'd say use ~1 Tbsp each of salt, pepper, cumin, and chili powder.  Cumin adds depth and a smoky flavor.  Chili powder adds heat.  These are your beans, so season to taste.  When in doubt, stick your finger in the mix and taste.  Keep in mind the final flavor will be muted, so if it's mild to you now, it'll be even milder when finished cooking.

Rinse the beans thoroughly, removing little rocks and bits that aren't good, firm-looking beans.

The spice team.

Dump spices on the beans.

Yep, you want this much coverage.  Stir them up and let it sit for about 30 minutes.  Letting the spices dry a little on the wet beans helps the flavor.  If you add water now, you'll have more flavor in the water than in your beans.

Add the water.  Cover beans with 2 inches of water.  Bring to a boil, then cover and simmer on low for 1 hour.

When the beans are done, your pot will look as if it's holding industrial sludge. Drain the beans in your strainer but do NOT rinse or you'll wash away all their delicious goodness.  After draining, place them in a lidded storage container.  Let them cool about 30 min on the counter, then lid up and place them in the fridge to cool completely before bagging, tagging, and freezing.  If they aren't completely cold from the fridge, the hot moisture will cause condensation in the freezer bag - which means ice crystals all over your beans.  So, cool them completely.  It might take a whole day in the fridge before they're cool enough to freeze.  I usually cook my beans one day and freeze the next.  They'll keep in the fridge for 4-5 days, so no rush.  

~ G

Spicy Black Bean Salad

Spicy Black Bean Salad

Prep Time: 40 min
Cooking Time: 1 hour
Assembly: 10 minutes

What You Need:
1 16 oz. bag dry black beans
1/3 - 1/2 Cup dry spices (salt, pepper, cumin, chili powder - The truth is I don't really measure my spices here.  I go by aroma.  If it smells good, I stop dumping in the spices.  Helpful, aren't I?  For the beginner, I'd say use ~1 Tbsp each of salt, pepper, cumin, and chili powder.  Cumin adds depth and a smokey flavor.  Chili powder adds heat.  These are your beans, so season to taste.  When in doubt, stick your finger in the mix and taste.  Keep in mind the final flavor will be muted.)

1 red onion, chopped
2 large ripe red tomato, chopped
1/2 Cup chopped cilantro
3 jalapenos, seeded and minced
3 garlic cloves, minced
2 Tbsp. lime or lemon juice
1 1/2 tsp ground cumin
1 Tbsp red wine vinegar
1/3 Cup olive oil
1 tsp. salt
1/4 tsp. pepper


What You Need:
strainer
4 qt saucepan, with lid
large spoon
cutting board
chef's knife
large bowl


What You Do:
1. Rinse the dry black beans. Sort the beans to remove anything that doesn't look like a firm, black bean. Drop sorted, rinsed beans in saucepan.
2. Dump spices on top of beans. Mix well. You're looking for good coverage on the beans. Let sit for 30 minutes. This allows the spices to cling better to the beans, which means tastier beans.
3. After 30 minutes, cover the beans with water. The water needs to cover the beans by at least 2 inches.
4. Bring beans to a boil, then cover and simmer on low for one hour. You'll know the beans are done with they're tender and starting to split.

****Now I know you could easily use canned black beans instead of cooking them yourself and you're welcome to it. However, cooking your own black beans with this method gives you much tastier beans. Also, I know traditional wisdom is to soak the beans overnight and then cook them the next day or to cook them for an hour and then cook them again. I have made this recipe for 18 years and have finally concluded that the above method yields the best-tasting beans. But, to each her own.****

5. Drain beans. DO NOT RINSE.
6. Measure out 2-3 Cups of beans into your large mixing bowl. (If you like a lot of beans, use more. If you like fewer beans, use less.) Chill remaining beans and use later or freeze in a bag.
7. While the beans are still warm, add the remaining ingredients. Stir it up, but be gentle.
8. Taste salad. This is the time to adjust the lemon or lime juice, red wine vinegar, and olive oil.
9. Serve with tortilla chips. This salad is awesome warm or chilled. Refrigerate and keep for up to a week.

Rinse the beans.



Spices



Dump spices on the beans.



Look for this level of coverage.



Cover with water.




Yes, it will look like industrial sludge.

Other delicious uses:
- Heated in a burrito
- Heated in a skillet and served with a fried egg or next to scrambled eggs
- Served on top of a lettuce salad