Extremely Frugal Northern Chili

Chili
Originally uploaded by Simply Frugal

Ground beef	1/2 lb
Pinto beans,cooked	2 C
Tomatoes	4 C
Chili powder	1/3 C
Cumin	1 tsp
Onions	1 C

Cook pintos in pressure cooker, using this recipe.
Saute onions and beef until onions are translucent. Add chili powder and cumin and cook for 2 minutes longer.
Stir in beans and tomatoes. Simmer for at least 25 minutes.

This is a great crock-pot recipe. Just dump everthing in and stir well. Simmer on low for at least 6 hours.
It also tastes better if refrigerated overnight and reheated the next day.

Mango Salsa

Mango Salsa
Originally uploaded by Simply Frugal

Here's a way to use the mangos that are in season for the next few weeks

Mango Salsa

Red bell peppers	1 C
Mango	1
Red Onion	1/4 C
Cilantro	1/4 C
Green chiles	2 Tbsp
Lime juice	2 Tbsp
Chili powder	1/4 tsp

Dice mangoes, peppers, and red onions.
Mince fresh cilantro and green chilis.
Combine and sprinkle with lime juice and chili powder, stirring once or twice.
Refrigerate for 2-3 hours or overnight.

Extremely Frugal version
Use canned tomatoes instead of red peppers and canned green chilis.
Substitute yellow onions for red onions and lemon juice for lime juice.

Simple Three-Chili Chicken

Use mild green chilis, flaked hot red peppers, and chili powder in this chicken and rice combo. You can adjust the heat by adding more red pepper flakes.

Three-chili Chicken
Makes 4 servings

Chicken Thighs	2 pounds
Onion	2/3 C
Green chilis	2 Tbsp
Cumin	2 tsp
Chili Powder	1 Tbsp
Red pepper flakes	1/4 tsp
Garlic	2 cloves
Chicken broth	2 1/2 C
Rice	1 C

Chop onion and green chilies. Crush garlic.
Brown chicken thighs in frying pan, remove. Reserve drippings.
Saute onion, chilis and garlic in drippings until onion is translucent.
Add cumin, chili powder and red pepper flakes and continue cooking for 2-3 minutes.
Stir in rice, coating well. You may want to add a tablespoon of oil if the pan is dry.
Pour chicken broth into pan, and return the browned pieces of chicken.
Bring to a boil, cover tightly, and turn to low.
Gently steam rice for 20 minutes.
Check chicken for doneness before serving.

Simple BBQ Sauce

BBQ Chicken
Originally uploaded by Simply Frugal

Onion	1 C
Garlic clove	2
Butter	3 Tbsp
Worcestershire sauce	2 Tbsp
Sugar	2 tsp
Chili powder	1 tsp
Dry mustard	1/2 tsp
Red pepper flakes	1/2 tsp
Vinegar	1 C
Coffee	1/4 C
Tomato sauce	1/2 C

Mince onion and garlic very fine. Combine with butter, Worcestershire sauce, sugar, chili powder, dry mustard, red pepper flakes, vinegar, and coffee.
Bring to a boil and stir in tomato sauce. Boil 5 more minutes.
Reserve 1/2 C sauce and use remainder to marinate meat 3 hours at room temperature or overnight in the refrigerator.
Baste with marinade while cooking.
Serve reserved sauce at the table.

Note: the cold coffee can be as strong as you like. Even if it's been left warming in the coffee pot all day, the intensity of the flavor will work well here. Instant espresso is a substitute for strong cold coffee.

Simple Texas Dry Rub

A spicy mixture that I make up in quantity to give oven-roasted meats a summer flavor.

Garlic	2 cloves
Salt	1 Tbsp
Chili Powder	1tsp
Black pepper	1 tsp
Paprika	1 tsp
Cumin	1/2 tsp
Coriander	1/2 tsp
Dry mustard	3/4 tsp

Mash garlic, and combine thoroughly with spices.
Rub into meat on all sides and let it stand for two hours at room temperature before cooking.

If you are making up a large quantity, leave out the garlic. When you're ready to use it, mash 1/4 C dry rub with two garlic cloves.

Simple African Peanut Chicken

A tomato and peanut sauce provide an interesting twist on chicken

African Peanut Chicken
4 servings

	4 servings
Oil	1 Tbsp
Chicken leg quarters*	2.4 pounds
Tomatoes, diced	1 C
Onion, sliced	1/2 C
Garlic	1 clove
Red pepper flakes**	1/2 tsp
Ginger	1/4 tsp
Chili powder	3/4 tsp
Salt	1/2 tsp
Peanut butter	3/4 C

Brown chicken in oil. Remove chicken.
Add tomatoes, onion, garlic, red pepper flakes, ginger, chili powder, and salt. Bring to a boil and simmer 10 minutes.
Add chicken and simmer 45 minutes. Add water as necessary.
Stir some of the hot liquid into the peanut butter, pour back into chicken mixture. Stir until well blended.

Serve over hot rice.

*Bone in chicken breasts: buy 1.5 pounds
*Boneless skinless breasts: buy 1.4 pounds
**Tabasco or other hot sauce: 1/4 tsp