Chili recipes are as diverse as they are plentiful.  From mild to three alarm spicy, and vegan to extra-meaty, chili is an economical and tasty way to feed a family.  Whenever I make chili, I use a large stockpot and grab some freezer containers for setting aside some easy lunches. It freezes and reheats very well. Here in the Midwest, we like to eat our chili with a peanut butter sandwich or grilled cheese.  Does anyone else do that?

Here’s a chili recipe I made last night:

• 2 1/2 cans tomato juice
• 3 pounds lean ground beef
• 1 large onion, chopped
• 1 large can chili beans (approx. 32 oz.)
• 3 envelopes of chili seasoning

Brown the ground beef with the chopped onion and drain.  Combine beef and onions with the remaining ingredients in a large stock pot.  Simmer for 2-3 hours. There are many chili seasonings out there. We like the hot ones, but there are plenty of mild varieties.  Using a ladle, pour chili into large soup bowls. Serve with grated sharp cheddar cheese on top.

Next time, I think I’m going to try this white chicken chili recipe because I love Monterey Jack cheese.  Also, here’s a vegan chili recipe that sounds savory.

Do you know how much you spend on your monthly grocery bill?

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Another idea is shop at a co-op. This will not only keep your costs down but also, here it is again, buying locally grown produce is better for you and for the environment. To find out if there’s a co-op in your area go to localharvest.org.