Back before ground beef doubled in price I would make a huge batch of chili for canning. I did the math in January of last year and it worked out to a 28% savings over buying it but the downside was that it cost $50 to make the batch.
Of course the upsides were knowing every ingredient and here I am two weeks short of a year later eating chili that now costs way more to make because of beef cost increases.
This time I added a can of black beans during the reheat because I didn’t feel like making corn bread.
Cost per person: $3.06
Every canned or frozen chili around here is absolutely swimming in salt, and only one or two aren’t mediocre or downright weird-tasting (looking at you, Hormel). Plus, they all need to be zipped up with some sauteed onions, garlic, peppers, cheddar, more spices, maybe some cilantro and cumin seeds, etc, to really make the dish pop.
Give me fresh or homemade chili every time, hombre.
To be clear, this is homemade chilli. They “canned” it themselves in Mason Jars. It makes long term storage much easier without a chest freezer.
I’ve had three freezers fail in the last 8 years. Not only is kidding, shelf-stable at room temperature so it doesn’t care about those kinds of things, but it stops it from taking up space in the freezer.
Entire reason for me to can! So it won’t take up valuable fridge or freezer space!
Yes, I was referring to the commercial stuff.