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Big Lots!, starting 6/28/08, is selling Bush's Best Homestyle Chili with beans for $1.00, for the 15-ounce jar. It comes in Hot or regular. I have eaten Bush's chili by the case, without beans, on trips, and it could be the best jarred chili available. With some help this Chili can become a main dish for three to four people for under $1 per serving. 7/7/08.
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Ingredients
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- 3 carrots, medium, sliced
- 2 celery ribs, sliced
- 1 yellow onion, medium, chopped (or to taste)
- 4 garlic cloves, minced (or to taste)
- 1 dried chipotle and/or other Mexican chili, broken in half, shake loose seeds if desired (or to taste)
- 3 dried bay leaves, whole (or to taste)
- 2 tbsp dried coriander seeds, whole (or to taste)
- 1 tbsp dried cumin seeds, whole (or to taste)
- 1/2 tbsp dried oregano, flakes (or to taste)
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Also
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- 1 15-ounce jar Bush's Best Homestyle Chili (hot/regular, beans/no beans) for $1
- 1 15-ounce can of tomatoes (try peeled, diced, no-salt added) under $1
- 2 tbsp liquid - wine, stock, water, whatever
- Ingredients, quantities, and specifics are optional. Insert your leftover and/or substitutes.
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Technique
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1. Place the first 9 ingredients into a 2-quart or larger covered, microwave-safe dish. Stir. Microwave on High for about 5-10 minutes, till vegetables and whole spices start to soften. Stir.
- If time allows, let the dish marinade at room temperature or chill and refrigerate.
- At this point, you could chill and refrigerate or freeze the product for future use.
2. Add the jar of Chili and add the canned tomatoes. Rinse the can and the jar with the liquid to get the last drops of goodness. Add the liquid to the dish. Stir.
- At this point, you could chill and refrigerate or freeze the dish.
3. Microwave on high till hot, maybe 3-6 minutes. Stir. Let stand to marinade, as time allows, and reheat.
4. Warn guests the dish contains whole spices, or remove them yourself. Only the died peppers and bay leavers deserve concern. Serve with salad, side dishes like rice and vegetables, bread, whatever. Offer black pepper, salt, hot sauce, etc. on the side.
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Tips
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(1) If you can, make the dish ahead; it just gets better.
(2) I don't see any need to grind the whole spices/herbs because most will soften as the dish sits; just warn any guests about the whole bay leaves and the whole chilies. Or, you can grind if you wish, but try decreasing the quantity.
(3) Dried spices can give a bitter taste; add a pinch of sugar or whatever if you wish.
(4) I haven't done it, but you could double or tipple, whatever, this recipe and freeze it in individual portions.
More. When I make chili from scratch I use whole meat/poultry, cut into cubes, with no beans. Beans or whatever can be served on the side. I haven't bought raw hamburger (ground meat) for years, maybe 15 years or more.
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