Delicious, Affordable Meals

Once upon a time, I lived in Boston and earned my living as a barista. In those lean days, my grocery money came from the tip jar that we employees divvied up once a week (by the way, tip your baristas generously!). I made this chili almost every week because it is tasty, nutritious and CHEAP. Times have changed for me but this chili is still a staple in my house.

4 green peppers, diced
1 bunch celery, diced
4 yellow onions, diced
8 cloves garlic, minced
1 lb ground beef
4 cans diced tomatoes, drained
8 T chili powder
¼ tsp cayenne pepper
¼ tsp white pepper
I tsp salt
1 tsp cumin
1 tsp oregano
4 cans kidney beans, drained and rinsed

Pull out your biggest stock pot and coat the bottom in olive oil. Heat at medium-high heat, then add green peppers, celery, onions and garlic. Cook until fork-tender, stirring frequently. Next, add ground beef and cook until browned. Once brown, drain the excess liquid. Next, add diced tomatoes and all spices. Stir until combined, then reduce heat to low and cover. Let cook for one hour, stirring twice. In the last five minutes of cooking, add beans. Serves 12.

This is a recipe I adapted from the Vegetable Beef Chili recipe found in the book Mr. Food Cooks Like Mama, but Easier by Art Ginsburg. I stretch the chili by serving it over brown rice or with cornbread.