I got this recipe from the November 20, 2009 issue of “All You” magazine, which is a great mag to get, because it has loads of coupons in it. Generally each issue will have about $90 (more or less) worth of coupons in it. You can get it at Walmart for 20% off the cover price.
To make this chili authentic, serve it over spaghetti and sprinkle with grated cheddar cheese, as they do in Cincinnati. Leftovers can freeze fine for up to 6 months. This chili is also good as a topping for chili dogs. Hubby is going to eat our leftovers tonight over cornbread. Serve alongside a garden salad to make a complete and delicious meal. If you want less fat use ground turkey instead of beef and serve over whole wheat spaghetti.
- 2 lb. lean ground beef
- 1 6 oz can tomato paste
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 T chili powder
- 2 tsp. dried oregano
- 1 tsp. unsweetened cocoa powder
- 1 tsp. cinnamon
- 1/2 tsp allspice
- 1/2 tsp cayenne pepper
- 1 15 oz can kidney beans, drained and rinsed
- In a large skillet, cook ground beef and 1 tsp salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.
- Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice, and cayenne pepper. Cover and cook on low for 5 to 7 hours.
- Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.
You can see additional posts in the 2010 “Eating While Broke” series by clicking the following links:
- Crockpot Chicken with Black Beans and Cream Cheese
- Pui cu Smantana (or in English, Chicken With Sour Cream Sauce)
- Crockpot Oniony Pork Chops With Creamy Mustard Sauce
- Chicken Wings In Honey BBQ Sauce
- Pink Salmon Pasta
Be sure to check out the group “Eating While Broke” for other frugal recipes and tips, along with freebies and other things to help you save money.