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
I’ve tried ground turkey in chili before, and as with most dishes where it’s not the featured item, it tends to almost completely disappear, flavor and texture-wise. I hate to say it, but ground beef or maybe finely-cut cube steak stands out far more to me and adds a hearty level of flavor that turkey just can’t.
That said, nutritionally I’m not a fan of red meat at all, so mostly I just make veggie chili, with kidney beans usually being the featured player. Still quite delicious when I don’t boof it up, somehow.
Not sure what you’re doing to cause the meat to disintegrate, but I’ve never had an issue with the texture. I do try to get a nice deep browning on each side of the flat of ground meat before turning, and cook the onions with.
I didn’t say “disintegrate.” It’s that the ground turkey just barely registers as an ingredient of the dish.
But, hmm… browning.
I’m not sure I’ve ever tried that, and yet I seem to remember OP talking about that as something that can really boost meat’s flavor, I think?
Browning meat is an essential step to just about any dish. The maillard reaction does an amazing amount of work.
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