Chili on a Shoestring

Chili on a Shoestring

I actually can’t take credit for this one, but I’m gonna do it anyway. My boyfriends to go lunchbox is some kind of chili that looks different from time to time. However the base of this hearty casserole is always the same. The best thing is that you can use what you have in the cupboards and use whatever you actually like. The food will keep for a good few days in the fridge and you can even pop some in the freezer to keep for when you need it the most. This makes it perfect for when being on a budget as well.

 

for 4-5 servings (even more if you serve with rice, bread or other grains)

Base:

  • 500g minced beef
  • 2 cans of chopped tomatoes
  • 2 onions
  • 1 chili of choice
  • Salt and pepper
  • 1 Stock cube

And heres comes the beauty of it. Pick and choose from following (as many as you like, or have in the cupboards):

  • Beans (black, kidney, pinto, butter, baked beans or any other kind you like)
  • Chickpeas
  • Potato
  • Sweet potato
  • Carrot
  • Parsnip, Turnips or any other kind of root vegetable
  • Butternut squash
  • Corn
  • Lentils

Then chose what kind of seasoning you want:

  • Thyme or Rosemary
  • Coffee (yes, that is absolutely delicious in this, a few tablespoons)
  • Malt vinegar (just make sure to take little at a time) or a splash of lemon juice

Start with frying the onions and chili in a large pot (take a bigger size than you think you need, or it will overflow, I’ve tried) until they are soft. I think you are supposed to remove the onions and then fry the mince for itself, but seriously, that is just unnecessary so just add the minced beef and give it a bit of color, add salt and pepper. Pour in the tomatoes and add whatever seasoning you chose from above including the stock cube. Let it simmer for a while, preferably 45 minutes, but if y’all aint got the time y’all be fine with everything from 10 minutes and up. If you want potatoes or turnips I suggest you add them 20 minutes before it’s all done. For sweet potato, carrots and parsnips 15 minute before. And all the rest a few minutes before serving to avoid it being over cooked.

This time we used chickpeas, potatoes, kidney bean, coffee, Malt vinegar and the base of course. I ate it with avocados which made it a protein packed post workout lunch (except for the small detail that I didn’t do any work out..)

 

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