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This will be the last (I know it’s only the 2nd one!!!) $5 Dinner Challenge for 2008! We will get back to the Challege in 2009! Can you believe it’s almost 2009???
Chili-Cornbread Cups
Ingredients
1/2-3/4 lb ground beef ($1.10)
1 cup dried red kidney beans ($.50)
1 can crushed tomatoes ($.37)
1/2 onion, chopped ($.15)
1/2 cup water
1-2 Tbsp chili powder ($.25)
Salt and pepper
1 box Jiffy cornbread mix ($.44)
1/2 cup milk ($.04)
1 egg ($.11)
2 slices GF cornbread ($.35) This is the last of the GF cornbread I had frozen from Thanksgiving!
1/2 bag (about 2 cups) organic frozen green beans ($.75)
Directions
1. Brown and drain ground beef. I suppose you don’t have to do this step, but I had cooked a package the other day and divided it out for 3 meals.
2. Soak beans overnight. Drain and rinse. Cook beans in pot with at least 2 inches of water covering the beans for 1.5 – 2 hours, until tender. (You could substitute a can of red kidney beans, but this is not as healthy. I prefer cooking my own beans!)
3. In saucepan, combine ground beef, cooked beans, crushed tomatoes, chopped onion, water, chili powder and S/P. Cook over medium-high heat until beef has been cooked. The consistency for this chili will need to be “thick”, so let simmer if need be.
4. While chili is simmering, prepare cornbread mix as directed on package (my mix required milk and egg).
5. Place chili in the bottom of LARGE/JUMBO muffin tins, about halfway full. Pour muffin mix over the chili in each cup, leaving about 1/4 inch of space at the top of each cup.
6. Bake at 350 for 25 minutes. Let cool a few minutes before “scooping out”.
7. Cook frozen green beans as directed on package instructions.
8. Carefully scoop/dump the chili-cornbread cups onto the plate. Serve with a side of green beans!
Cost $4.06
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{ 13 comments… read them below or add one }
We must have both had comfort food on the brain YUMMY! Mr Linky is not showing up. You can find mine at http://www.3sidesofcrazy.com/2008/12/bonue-recipe-ortega-chile-bake-5-linner.html.
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Oh, perfect timing for this recipe! I have chili in the fridge that hubby made a couple of days ago and no one is eating it. I’m going to make the cornbread from scratch, and put a bit of it in the bottom of the muffin tins, chili in the middle, and more of the cornbread mixture on top. I’ll see if I can send you a pic. Off to the kitchen. Thank you!
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I made chili yesterday and posted the recipe on my blog! It was really cheap and easy and we had it for two meals with cornbread one night and over rice tonight!
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That looks really good, Erin. I’ve got chili coming up on the menu in a couple weeks. This would be a good way to use it over a couple of meals!
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These are so cool, I think my Husband will LOVE this!
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My friends and I have enjoyed the challenge of 5 dollar dinners. And, with gluten free, it’s been an extra-fun challenge! Thank you!
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hey…this looks fun as well as tasty… I’ll be back to see if I can add one in the new year…. by then a lot of people will be wanting to try “frugal” …
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thanks for this recipe I love it
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These look delicious and something my kids would really like! Thanks so much for the recipe!
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Is there a way to make your recipes print neatly? I tried copy/paste, but that’s cumbersome.
Jora
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I was on a search for easy recipes this week and came across this one (I have you on Google Reader!).
I made the chili on Monday night and didn’t get around to making this meal until tonight (Thursday).
I put a little cornbread batter on the bottom of the muffin tin and topped with chili, then a little dollop of batter on top.
It was amazing!
Thanks so much for inspiring me!
Congrats on your new one coming!
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Jiffy corn bread mix is not healthy.
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I love this! I will probally put a little cheddar cheese with mine.
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