Easy Mikey’s Chili by Mikey

Total cost = $11.52

What you need: (the essentials)

1. 1.3 lbs of ground beef
2. 8oz can of tomato sauce
3. 1 can of dark red kidney beans
4. 1 can of black beans
5. 1 can of whole kernel corn
6. 1 box of chili seasoning mix

Optional ingredients

• Cheddar cheese (grated)
• sour cream

How to cook:

• Place ground beef into a medium sauce pan with a metric handful of water. (scientific measurement)
• Place on stove on high heat stirring occasionally untill beef is brown.  It helps to put the lid on the sauce pan to allow the water to create steam and help cook the ground beef.  When the beef is nice and browned, drain the watery greasy garbage out into an empty can and dispose of properly.  (I usually freeze this gross mixture of greasy goodness to throw away later)  Someone told me that grease is bad to poor down the drain.  I am not too sure what it will do but I’ll take their advice.
• Add contents of chili spice mix, dump in the can of tomato sauce as well as two cans of water (use the same tomato sauce can to measure) and stir.
• Thoroughly rinse the canned beans and corn then stir into the meat mixture
• Turn stove to high heat untill chili begins to bubble
• Reduce heat to a simmer and cover.
• Cook for 20 minutes
• Serve with grated cheddar cheese and a dollop of sour cream

For an optional garlic bread side click here to see our recipe.

My thoughts:  This chili comes off the stove HOTT! and I dont mean spicy hot, I mean temperature hot so get that grated cheddar cheese on it soon for optimal meltage.  As for spiciness, the chili is not really spicy hot so if you like your chili extra spicy add red pepper.  I choose not to do this cause Michelle is a wuss when it comes to spicy foods.  Now the awesome thing about this chili is that if left over night in the fridge, it will get thicker and makes for a really good tortilla chip dip the next day.  Most chilis I have had have a mushy texture so when concocting this recipe I decided to add whole kernel corn for a little sweet crunch.  If you end up cooking this chili for your friends or family, you will be surely complemented on the corn factor.

I really like the price factor of this dish because for $11.52 you can easily make 4 hungry people warm and happy. 

Michelle’s thoughts:  I grew up eating my Dad’s chili and I never thought that any other chili would stack up.  Actually, I still like my Dad’s better but for a meal that took maybe a half hour to make it is really delicious and quite filling.  Plus, who couldn’t love a meal that leaves you completely full and with leftovers for that price.  I told Mikey he can make this for me any time.  And for the record, I am not a wuss when it comes to spiciness I just don’t like being in pain while I’m trying to eat.  I did add some Habanero Tabasco sauce to it.

 

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