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

  • JohnnyEnzyme@piefed.socialEnglish
    0·
    12 days ago

    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?