Chili has become a savior in my Slow-Carb experiment. It is just too easy to make a HUGE batch of this stuff to fill the voids where I don’t have the time to cook a quality meal (or when I get hungry and need a small snack).
Fortunately, the Memorial Day buyers at Hannaford sucked at their job this year and bought way too much Angus ground beef… it was on a ridiculous sale ($2 per pound) and I snagged the biggest package they had. In hindsight, I definitely should have bought a few more to throw in the freezer… but after I finish this giant pot of chili, I may not feel like eating ground beef for a while.
Disclaimer: I am a bean hater… if you like beans feel free to add them.
The hardest part about chili is having to be around it for 2 hours while it cooks. Make sure to start cooking well before you are hungry so you don’t endure the pain of waiting that I went through.
I had three pounds of beef and one pound of sausage and wasn’t quite sure if I put in the right amount of liquids to counteract this massive supply of assorted meats.
Once it cooked down, I realized that I chose my ratios correctly (or lucked out). This is exactly the consistency I was going for with this chili… we’ll see if I can replicate my success next time.
This particular batch cost a bit more than I would normally spend on food ($15), but will easily last me over a week of eating at least one giant bowl per day.
I’m still a chili rookie… anyone have some advice for next time?
If you’re looking for something healthy to make in bulk and snack on all week then Chili is your friend! Be warned, this recipe makes a ton!