Thrifty Thursday: Slow-Cooked Chili with Cheesy Corn Spoonbread
I get a such a huge thrill from a great deal...especially when it comes to food! I really enjoy dressing up inexpensive ingredients to not only stretch a buck but also create a satisfying, tasty dish.
This meal will easily feed six to eight adults, and you'll probably have leftovers (which are so yummy as a sloppy Joe for lunch the next day)! If eight adults got a bowl of chili at a steakhouse, each bowl would cost about $4.50. That's $36 total, not including tip (that's also not including the spoon bread this recipe comes with...bonus!). For this entire recipe, I spent less than $12. It just proves you definitely don't have to spend a ton of money to eat great!
I use almond milk in my spoon bread because I'm sensitive to cow's milk, but feel free to use regular milk or cream in it's place. By the way, this spoon bread is SO SO SO GOOD. Like, you will want to eat the whole pan. For the chili, I personally like the flavor of spicy sausage as the protein, but again, feel free to substitute any ground meat you enjoy. Eat deliciously while saving money...sounds good to me!
FOR THE CHILI:
Ingredients
1 pound spicy sausage
1 yellow onion, diced
4 cloves garlic, minced
1 stalk celery, diced
1/2 jalapeño, minced
1 green bell pepper, diced
1 can diced tomatoes
1 can tomato sauce
1 can pinto beans, drained
1 can chili beans, drained
1 can kidney beans, drained
salt and pepper
2 tablespoons cumin
2 tablespoons ground coriander
2 tablespoons chili powder
1 teaspoon cayenne
1 teaspoon sugar
3-4 cups water
Directions
Combine all ingredients in a slow-cooker and cook on low for 8 hours, or on high for 4 hours. (Isn't that so crazy easy???)
FOR THE SPOON BREAD:
Ingredients
1 cup almond milk
1/3 cup cornmeal
1 can corn, drained
1 cup cheddar cheese, shredded
2 scallions, chopped
2 teaspoons garlic powder
salt and pepper
2 eggs, beaten
1/2 package cream cheese, cubed
2 tablespoons butter, cubed
1 teaspoon crushed red pepper flakes
Directions
When your chili has about 45 minutes left to cook, preheat the oven to 400.
In a saucepan over medium heat, whisk together the almond milk, cornmeal, salt and pepper. Whisk constantly until the mixture is thickened, about 8 minutes.
Stir in half of the shredded cheddar, corn, scallion, and garlic powder.
Next, add a small amount of your cornmeal mixture to a small bowl. Slowly whisk your eggs into the mixture and add it all back into the saucepan. (This ensures that your eggs are tempered, which means they won't scramble inside the spoon bread.)
Pour out the entire mixture to a baking dish or casserole dish. Top with the cubed cream cheese, butter, the rest of the cheddar, and red pepper flakes.
Bake until bubbly and brown, about 30 minutes.
I hope you take the time to make this money-saving meal soon! Let me know what you think. Enjoy, friends!
xoxo
This meal will easily feed six to eight adults, and you'll probably have leftovers (which are so yummy as a sloppy Joe for lunch the next day)! If eight adults got a bowl of chili at a steakhouse, each bowl would cost about $4.50. That's $36 total, not including tip (that's also not including the spoon bread this recipe comes with...bonus!). For this entire recipe, I spent less than $12. It just proves you definitely don't have to spend a ton of money to eat great!
FOR THE CHILI:
Ingredients
1 pound spicy sausage
1 yellow onion, diced
4 cloves garlic, minced
1 stalk celery, diced
1/2 jalapeño, minced
1 green bell pepper, diced
1 can diced tomatoes
1 can tomato sauce
1 can pinto beans, drained
1 can chili beans, drained
1 can kidney beans, drained
salt and pepper
2 tablespoons cumin
2 tablespoons ground coriander
2 tablespoons chili powder
1 teaspoon cayenne
1 teaspoon sugar
3-4 cups water
Directions
Combine all ingredients in a slow-cooker and cook on low for 8 hours, or on high for 4 hours. (Isn't that so crazy easy???)
FOR THE SPOON BREAD:
Ingredients
1 cup almond milk
1/3 cup cornmeal
1 can corn, drained
1 cup cheddar cheese, shredded
2 scallions, chopped
2 teaspoons garlic powder
salt and pepper
2 eggs, beaten
1/2 package cream cheese, cubed
2 tablespoons butter, cubed
1 teaspoon crushed red pepper flakes
Directions
When your chili has about 45 minutes left to cook, preheat the oven to 400.
In a saucepan over medium heat, whisk together the almond milk, cornmeal, salt and pepper. Whisk constantly until the mixture is thickened, about 8 minutes.
Stir in half of the shredded cheddar, corn, scallion, and garlic powder.
Next, add a small amount of your cornmeal mixture to a small bowl. Slowly whisk your eggs into the mixture and add it all back into the saucepan. (This ensures that your eggs are tempered, which means they won't scramble inside the spoon bread.)
Pour out the entire mixture to a baking dish or casserole dish. Top with the cubed cream cheese, butter, the rest of the cheddar, and red pepper flakes.
Bake until bubbly and brown, about 30 minutes.
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I hope you take the time to make this money-saving meal soon! Let me know what you think. Enjoy, friends!
xoxo
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