Two weeks ago, I helped with the cooking for a fundraiser. We made chili so I jotted down the recipe. Carrots and celery greatly bulk up this recipe without losing flavour.
8 to 10 pounds ground beef, preferably lean
3 large onions, chopped finely
4 big carrots, peeled and chopped into a fine dice
1 bunch celery, chopped finely
5 cloves garlic, peeled and chopped finely
6 large tins of canned tomatoes (a combination of whole and diced)
4 small cans tomato paste
1 to 2 cups of water depending on consistency when you put in the tomatoes
5 cans (16 oz. each) kidney beans, rinsed and drained
3/4 cup chili powder (or to taste)
1 tbsp. ground oregano (optional)
1 tbsp. paprika (optional)
1 tbsp. dried parsley (optional)
1 tbsp. basil (optional)
1 tbsp. black pepper
1 tablespoon salt
In several batches, brown the ground beef and onions on medium heat until meat is no longer pink. Drain. Add the chopped carrots/celery, garlic, canned tomatoes, tomato paste, water, kidney beans, chili powder, optional spices, pepper and salt.
Bring to a boil and reduce heat. Cover and simmer for 1-1/2 to 2 hours. Serve with bread or buns.
We made this for about $40 which is just about $1 per serving. We already had some of the spices so that helps. If you were to find ground beef on sale and find the other items deeply discounted, you could lower it even more. You could also freeze this in 5 to 10 portions for future meals through the winter.
Every Thanksgiving and Christmas, I make Monkey Bread for the gang. The buttery pieces can be pulled apart for dinner rolls. This is an inexpensive but impressive contribution to any dinner.
1 tsp sugar
1/2 cup lukewarm water (not too hot, you’ll kill the yeast)
1 package dry active yeast or 1 tbsp. - get it from the bulk place, it’s cheaper
[You want the regular stuff, not the Rapid Rise variety]
1 cup milk
2/3 cup unsalted butter
1/4 cup sugar
1-1/2 tsp salt
3 eggs, beaten
5-1/2 cups (approx.) all-purpose flour
In a large bowl, dissolve 1 tsp sugar in the lukewarm water. Sprinkle yeast over and let stand for 10 minutes. Meanwhile, heat the milk with 1/3 cup of the butter, stirring until melted. Cool to lukewarm.
To dissolved yeast, add 1/4 sugar, salt, beaten eggs and the lukewarm milk/butter mixture. Stir in 3 cups of flour and mix well. Gradually add enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic – about 10 minutes. Great Youtube video here on how to knead dough.
Place in a large greased bowl, turn dough over to grease all over. Cover and let rise in warm place until doubles, 1 to 1-1/2 hours.
Punch down dough and roll out to about an inch thick. Cut in two-inch squares. Melt remaining 1/3 cup butter and cool to lukewarm. Dip squares of dough in butter and let excess drip off. Arrange in layers in a tube pan (use one with non-removable bottom so butter doesn’t leak out). Pan will be about half full. Cover and let rise until doubled – about an hour.
Bake in a 375°F oven for 40-45 minutes or until bread sounds hollow when tapped on the bottom. If it starts to brown too much, cover loosely with foil. Turn out onto rack and let cool at least 20 minutes before serving. Depending on how big you made the pieces, makes about 25 rolls.
