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Sat Feb 23, 2013, 06:04 PM

I've had crock pot chili for dinner this entire week

We made vegan chili for the first time in our crock pot. We had it for dinner on Monday. There has been enough for me to have it for leftovers for dinner each night of the week.
I used the last of it today - I mixed it with whole grain rice..

For under $5.oo I've eaten dinner for the week. It doesn't get much more frugal then that..

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Reply I've had crock pot chili for dinner this entire week (Original post)
otherone Feb 2013 OP
Curmudgeoness Feb 2013 #1
otherone Feb 2013 #2
Curmudgeoness Feb 2013 #3
fizzgig Feb 2013 #5
Eleanors38 Apr 2013 #6
cbayer Feb 2013 #4

Response to otherone (Original post)

Sat Feb 23, 2013, 06:10 PM

1. I do things like that all the time, and I love it.

I don't use a crock pot, I don't have one. But I do make things like soups, chili, spaghetti sauce, etc., in a huge pot. What I love about it is that I come home from work and don't even have to think about what I am going to make for dinner, which is a pain in the butt for me.

I have never put rice in chili, and I don't even think that my chili would have room for rice. How do you make your chili? I use different kinds of beans...pinto, kidney, black beans. But when I lived in Houston, I was told that my chili was not proper since you are not supposed to have beans in it, and I have a lot of beans.

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Response to Curmudgeoness (Reply #1)

Sat Feb 23, 2013, 06:23 PM

2. we use beans too

red and black beans.. plus corn and crushed tomatoes..

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Response to otherone (Reply #2)

Sat Feb 23, 2013, 06:34 PM

3. Corn....that sounds interesting.

And it sounds like a perfect ingredient. Corn originated in Mexico, didn't it? And chili has origins in the same area? I will have to try adding corn, although with all the beans, I don't know where I will fit it.

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Response to otherone (Reply #2)

Sun Feb 24, 2013, 09:21 PM

5. i love corn in chili

i picked it up at a chili cookoff i attended about ten years

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Response to fizzgig (Reply #5)

Tue Apr 23, 2013, 05:24 PM

6. I provided venison to a friend who cooked a rather piquant chili...

He had dishes of chopped cabbage and parsley with which to sprinkle on the chili. Very nice touch. I don't see why this could not work with veggie chili as well. He cooked the chili in a crock, though you don't have to overdue the cooking time; I usually simmer mine for under 2 hours, stove top.

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Response to otherone (Original post)

Sat Feb 23, 2013, 06:36 PM

4. I did a pot roast this week and have been reserving it as well.

Probably finish it off tonight.

I like to do these big pieces of meat or chicken, then make really different things with them.

Very frugal! Congratulations.

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