Chili
3 cloves garlic- finely minced
1 lb ground meat $1.25
2 (12 oz) cans whole tomatoes .19 each
1 (8oz) can tomato sauce .20
1 (8 oz) can jalapeno hot tomato sauce .20
2 (15 oz) cans pinto beans .50 each (I usually cook my own, but I am out of dry pinto beans)
1 cup cook black beans- free as I was given the beans ages ago
cumin- pennies
salt- pennies
water
In dutch oven brown ground meat and garlic. Drain grease. In blender grind whole tomatoes with juice and homemade black beans until sauce. Add to pan with cooked meat. Rinse blender with water and add to pan.
Add tomato sauces and rinse can with water. Add beans and spices to taste. Add more water if too thick as it will cook down. Simmer on low for a couple hours. (I actually did not add any chili powder as it was fairly spicy with just the jalapeno sauce, but if you like more spice add some chili powder.)
Serve with cornbread.
(We had this with cornbread last night and then tonight over cooked rice)
<p>
Cornbread
I use a stone ground cornmeal I buy from a bulk store, so the texture is crumbly, but it is good! I know that you can make one with only cornmeal and sometime I will try it. Anyhow, I take a regular cornbread recipe and add more cornmeal than flour, leave out the oil and instead cut it in half and melt it in the bottom of a cast iron skillet in the oven. Then pour the batter into the hot skillet and bake until tests done. It makes it buttery tasting on the outside and crisp on the edges!
<p> The boys loved both meals! We had applesauce with them both as well.
