A cold weather remedy

potchili1To most New Yorkers, January means horrendous weather–as I look out the window now, the temperature is only barely high enough to justify a downpour of rain instead of delicate snowfall. On a brighter note, January also brings the NFL playoffs. So for this Giants fan, nothing complements the season’s highs and lows like a bowl of chili…or ten.

Making chili in bulk is a cheap way to get a lot of meals from a little cooking. Use inexpensive meat (I mixed ground beef on sale for less than two bucks a pound, and top round¬† on sale for $2.39 a pound), a few vegetables (onions, peppers, tomatoes, corn), anddscn3372 of course a load of beans (Texans might argue differently, but we’re a long way from the Lone Star State). The recipe I use is adapted from a 2002 issue of Bon Appetit. It makes a couple gallons of the stuff for less than $10. Once I’ve eaten as much as I can handle, I freeze the rest in serving size containers that I can nuke whenever I need to imagine a warmer climate.

My adaptation of Bon Appetit‘s recipe is after the break. (more…)

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