I’m calling this recipe freezer chili because today I opened my freezer to take out something for dinner at work tomorrow night. Much to my chagrin when I opened the door things started to shift a bit, it would be more accurate to call it a barely contained avalanche. My stepdad usually says “a full freezer is a happy freezer,” well this freezer is not happy and is making itself known.
What does this have to do with chili you ask? Well in the freezer I had not quite a pound of ground beef, a grass-fed round roast, 2 chicken chorizo and 2 andouille sausage. The chicken chorizo was an accident from making stuffed chicken a few weeks ago. I thought it was weird to stuff chicken with more chicken so I put it in the freezer and went back to the store to get a couple pork chorizo. I almost always have chili in the fridge and freezer because when nothing else sounds good chili is always tasty.
A quick disclaimer on my idea of a recipe: I tend to just throw things in a pot and add a little of whatever I think will sound good in the end. It turns out great 92% percent of the time. That 8% failure rate tends to fail horribly. The freezer chili did not fail!
2 red peppers $3.43
1 serrano pepper $ .20
1 onion $ .67
garlic pantry item
2 chicken chorizo $3.17
Grass fed round roast cut into 1 inch pieces $10.28
1 lb ground beef $3.71
1 can of diced tomatoes $1.50
1 can chipotle salsa $1.25
salt pantry item
pepper pantry item
chocolate(I used a Mexican drinking chocolate) pantry item
Penzey’s chili powder medium hot pantry item
Penzey’s chicken taco seasoning pantry item
Cost per serving $3.02 $3.77 if you add half an avocado
First I roasted the red peppers in the oven, I do this for a few reasons; I like the way it makes them sweet to balance out the heat of the chipotles and the chili powder, and they make the whole apartment smell good, but mostly I don’t the way the little bits of skin get stuck to the roof of my mouth. When they get down I either chop them up or throw them in the blender. While the peppers roasted I diced up the onion and let it caramelize in the bottom of the cast iron pot with some garlic. When that’s kinda golden brown I threw in the meat and let it brown a bit. Then I threw everything else in the pot. Add as much chili powder and taco seasoning as tastes good, and about a spoonful of the drinking chocolate. Then let it simmer on low for an hour or two and enjoy. I usually throw half an avocado on top when I eat. I made this while studying so every time I needed a break I gave it a stir and a taste test.