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
100%. Its also good for, as an example, cooking whole sausages in soups. The chemical reaction(s) of browning both alters/enhances a meats flavors as well as keeps them generally juicer throughout extended cooking methods by basically making a crust that makes it a bit easier to retain internal moisture.
And I hear you on ground turkey. Very easy for it to fade into whatever else you’re throwing it in. Browning could help this for sure, but I haven’t worked much with this ingredient, so I cant rightly state what to expect. Id be very surprised if it wasnt worth a try though!
Okay, thanks, I’ll deffo give browning a try then with some turkey.
Actually… browned, shredded turkey sounds really interesting in chili, altho I’ve never heard of that before.