Tuesday, April 23, 2013

Family Dinner: Easy Cheesy Chili

Looking for a cheap 15 minute meal?  Last night we made this awesome chili for the first time - yum.

Please ignore my desk in the background.  We try to do at least one meatless meal during the week.  Sometimes it's home-made pizza, sometimes just pasta and sauce.  This week I had a craving for chili!

1 Packet of McCormick's Mild Chili Seasoning - we have made our own with cumin, chili powder and paprika before but it was NOT the same.  This is nice and mild but enough to taste like chili.
1 Can Diced Tomatoes
1 Can Pinto Beans
1 Can Kidney Beans
1 Can of Corn
Cheddar Cheese
Box of Corn Bread Mix
2 tbs flour
6 tbs water
Instant Rice (optional)

How to:
Cornbread: Follow the directions on the box.  We make it in a pan instead of as muffins and it takes about 13 minutes to cook which is the time needed for the chili.

Chili: Don't follow the directions on the packet. In a colander rinse all the beans.  I don't like the goop, it grosses me out.  Pour rinsed beans, diced tomatoes (and liquid) and corn (half the liquid) into a large pot.  Put on medium/high heat and add in the packet.  Once heated through and bubbling, mix the flour and water in a separate bowl and slowly mix into the chili - this will give it a nice thick "spent all day cooking" texture.  Cover and let simmer until the cornbread is done.

If you are making instant rice, it takes about five minutes.  If you want everything done at the same time, put the water to boil when you put the pot on the stove for the chili and add the rice after you add the flour.

Serve with cheese on top!

This meal cost us about $7 and we got 6ish servings out of it.


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