To start DFM’s first meal off on an absurdly predictable note, I decided to showcase one of the staples of cheap livin’: beans. Black beans, to be precise. But wait, isn’t this a version of the traditionally bean-free Texas style chili? Which means that um, there shouldn’t even be a sight of beans here? Oh dear. Perhaps this is far too blasphemous for posting. Either way, it’s healthy, delicious, and a mere 81 cents per serving. Oh, and anyone familiar with Sweet Corn Cake can imagine what a sheerly joyous pairing it would be with this meal.
Texas Style Black Bean Chili
1 pound stew beef, cut into one inch pieces - $1.71
4 cups cooked black beans - $1.69
2 garlic cloves, minced - $0.10
1 white onion, chopped - $0.74
1 cup frozen corn - $1.00
1 green bell pepper, chopped - $0.99
1 14.5 oz can diced tomatoes - $0.99
1/2 6 oz can tomato paste - $0.25
2 cups water - free
1 tbsp olive oil - $0.15
3 tbsp chili powder - $0.15
1 tbsp cumin - $0.05
2 tsp cayenne powder - $0.05
1 tsp dried basil - $0.05
1 tsp worcestershire sauce - $0.05
1/2 tsp black pepper - $0.05
1 tsp paprika - $0.05
1 tsp salt - $0.02
- In a large stockpot or dutch oven, brown the stew beef over medium-high heat in one tablespoon of olive oil until brown on all sides.
- Add the garlic, worcestershire sauce, chili powder, cumin, paprika, and basil and continue cooking until fragrant.
- Pour in the two cups of water, stirring the bottom of the pot to incorporate all drippings. Bring to a boil and add tomato paste, diced tomatoes, black beans, cayenne, and chopped onion. Bring to a simmer and let cook for a minimum of two hours.
- Twenty minutes before serving, add chopped pepper and frozen corn. Season with salt and pepper to your preference and serve.
Makes approximately 10 servings.
Total cost: $8.09
Cost per serving: $0.81