Comments on: Frugal Recipe: Protein Packed Chilli

By: cashback cards

cashback cards — Wed, 23 Dec 2009 16:04:53 +0000

This is a great idea and recipe! I just wish you could have posted in both units not just liters…haha sorry that’s just my personal thoughts. But, I probably should just learn to use more universal terms.

This not only sounds delicious, but healthy as well. I will be looking forward to seeing more of the great frugal recipes around your site!

By: LakeTown

LakeTown — Sat, 28 Feb 2009 23:26:08 +0000

I love recipes! I am definitely intrigued by the brownies.
Yes, meat and milk is very expensive, but here is a tip. Real Canadian Superstore in my town (don’t know about other Loblaws companies) reduce perishable products 50% 3 days before their expiry now. Products are often reduced at night, so shopping just before closing lets me grab all the newly reduced items. I put the meat in the freezer as soon as I get home, and it still should be fine for atleast 3 more days if I want to cook it the next night for dinner.
Also, our 1 big expenditure is organic whole milk for our toddler son, about $10/4L. But same thing, it is marked down 50% 3 days before the expiry, I put it in the freezer and take out one bag at a time. He drinks almost a bag in a day so it is always still used before it’s shelf life. At that price it is cheaper than non-organic whole milk.

By: Lucas

Lucas — Sun, 04 Jan 2009 21:27:50 +0000

I made this recipe last night and the directions were very easy to follow and easily to customize to my family’s taste. The kids weren’t a huge fan of the kidney beans or the other “weird beans” but the taste test passed with flying colors!

By: debbie

debbie — Thu, 01 Jan 2009 23:15:50 +0000

Great basic chili recipe-Now you have my interest for the brownies

By: Nurseb911

Nurseb911 — Fri, 19 Dec 2008 12:43:37 +0000

Sarlock – great point since most chilis can be easily froze for pre-heating at another meal.

Ian – yes dried beans are a much better and lower source of sodium. In the recipe I mention rinsing the beans well, but they’ll still have a higher salt content than dried beans.

Amrit – (I’m a guy ;)…haha)

Greg – you can certainly add chili powder, hot sauce or chili peppers if you like your chili with a touch of warmth to it. This is a basic chili template for most people as others I’ve given the recipe to will add or delete various elements they have preferences for. I myself add some kick while others go the suicide route with A LOT of heat.

By: Greg

Greg — Fri, 19 Dec 2008 04:06:33 +0000

I notice that your chili recipe doesn’t have any chili powder in it. Is it not supposed to have chili powder?

By: amrit

amrit — Fri, 19 Dec 2008 03:37:26 +0000

Thank you for the recipe. Please bring her back!

By: Sarlock

Sarlock — Thu, 18 Dec 2008 22:20:50 +0000

It’s a regular monthly tradition at our house to make a big pot of chili and freeze it up for meals in the coming weeks. It also doubles as a great spaghetti sauce! Ian makes a great point, dried beans are much cheaper and while they take a little longer to process (soak them the night before) they cut down on the cost and the salt.

By: DAvid

DAvid — Thu, 18 Dec 2008 19:43:06 +0000

If this shows, you can have Superscript or Subscripts on this blog. The codes would be sup and sub.

[edit] Guess not!
DAvid

By: Ian

Ian — Thu, 18 Dec 2008 15:22:44 +0000

Try buying dried beans at the bulk store. Much cheaper than canned ones with less sodium!

By: FrugalTrader

FrugalTrader — Thu, 18 Dec 2008 13:14:49 +0000

Hey Nurse911, thanks for the awesome recipe and for the explanation of what TVP is.

I also fixed the typo!

By: Nurseb911

Nurseb911 — Thu, 18 Dec 2008 13:06:14 +0000

FT – Thanks for allowing me to guest post on your blog over this busy time of year! Does html have a superscript? 350 degrees F in the oven for the cooking temperature – small typo on my part.

Traciatim – Good suggestion. For readers who aren’t familiar with TVP it stands for: “texturized vegetable protein”

By: Traciatim

Traciatim — Thu, 18 Dec 2008 12:57:39 +0000

Rather than 1lb of lean/extra lean ground beef, try going with 0.5lb of medium ground beef and then a near equal amount of TVP prepared with the beef so that it absorbs the beefy flavour. TVP is super cheap at bulk stores, high in protein, and extremely low in fat. We’ve been using it in a 50/50 mix for a while now in almost anything that ground beef can be used for so you still get that dead cow taste, something I’m just not willing to give up. Mmmmm, carbonized mammal flesh.

TVP is great in things like Tacos, Spaghetti Sauces, Chillies, Burgers (pre-make the TVP, don’t just mash the crumbly bits in the burger), Meat Loaf, Lasagna, On Pizza, on Nacho’s . . . .