Cheap Eats: Chilli Con Carne CSM style!

17 Sep

Evenin’ all!

It’s been a busy Friday for Clever Student Money but don’t worry, we haven’t forgotten you lovely lot!

It’s Cheap Eats time:

This week we are talking about cooking big!  One of the best ways we save both time and money is by cooking more than one portion at a time.   Sound counter productive?  Let us explain…

We think the best thing when you get home from a long day of lectures is being able to throw a meal in the microwave and have it ready in minutes, but we hate ready-meals and takeaway food with a passion.   As well as being seriously nutritionally unhealthy they aren’t a good way to keep your finances looking healthy either!  So our simple solution is tupperware…if you think that sounds like something your Mum would like then bear with us and keep reading!

All it takes is a little planning, a little time and a few single portion sized tupperware boxes!   When you are at the supermarket, a great way of saving money in the long run is by looking out for ‘family’ or ‘big value’ packs of meat.  You can also get great value by buying frozen mince in large bags.  You can then get home, cook up a storm and freeze individual portions in those notorious tupperware boxes ready for whacking in the microwave for a couple of minutes when you get peckish.   This principle works for casseroles, stews, most sauces and savoury mince.   In fact, it applies to most dishes!

Here is one of our favourite recipes that is filling, cheap and relatively quick to make.  It’s also uber healthy, low fat, low salt and high in protein!

Clever Student Money’s yummy Chilli Con Carne:

Ingredients:

500g Beef or Lamb mince (try to pick up a lean variety), for even lower fat try Turkey mince.

2 onions

4 mushrooms

2 cloves of garlic

1 can kidney beans

2 cans of chopped tomatoes

2 beef OXO cubes

Chilli Powder (choose your heat!)

A good splash of Lea and Perrins.

Chop the onion and mushroom up, crush or chop the garlic cloves as finely as you can.

Get your wok or frying pan on the heat, you can use a drop of oil if it isn’t non-stick.

Chuck in the mince meat and sprinkle the OXO cubes over it, add a generous sprinkle of chilli powder – give it a good stir so it doesn’t stick to the bottom (nb. If it’s pre-frozen you can cook it from frozen), after a minute or so get the onions and garlic in there as well.

Once the meat has mostly browned off and the onions are softening, add the tomatoes, kidney beans and mushrooms. Keep stirring!

If it is looking a bit dry; then depending on your tastes add either another can of tomatoes or a cup of water. Both will work but it depends how rich you like your sauce!

Now is the time to add a good slug of Lea and Perrins, stir and then taste the sauce.  Need more chilli?  A little bit of sugar? Get creative!

You now want to leave the chilli to simmer for at least another 10 minutes – not boiling, just simmering.

Keep popping back to stir it and make sure the heat isn’t too high under the pan as you don’t want it to burn at the bottom.

Done?  That wasn’t that hard now was it?

Depending on your appetite this will do about 4 portions.  If it’s dinnertime then serve a portion with a Jacket Potato, Rice or Pasta and leave the rest in the pan to cool down.

If you don’t want to eat any of it straight away then you can either switch the heat off and leave the Chilli in the pan to cool down, or you can pour it into the individual plastic pots ready to go into the freezer.   You can even just pop one portion in the fridge for tomorrow!   Once the chilli has cooled down then put the lids on the tupperware tightly and stack them in the freezer.  If you haven’t got any spare tupperware then you can use freezer bags – just be sure to seal them tightly to avoid leaks!

When you are ready to enjoy your self-made ready meals then simply grab one of the pots out of the freezer and bung it in the microwave! Chuck the Chilli over some rice, pasta or a comforting jacket potato. If you have used freezer bags then you’ll need to take it out of the freezer and put it in the fridge in the morning before you head out of the door.

Follow these defrosting guidelines if you’re not sure of the safest way to do it.   We don’t want any of you getting food poisoning! Always make sure the food is piping hot before you eat it.

To adapt this recipe:

Throw in a handful of frozen veg such as peas or peppers.

Take out the kidney beans and chilli to leave a basic spaghetti bolognese recipe.

Serve with Tacos, Sour cream, Guacomole and some grated cheese for a good meal to share with friends.

We hope you enjoy this yummy recipe…see you back here soon!

Love

CSM

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