My recent habit of cooking (cubed meat) chili every week or two easily beats that mark. A cross-rib roast runs 3-ish bucks per pound. Say $10 for a 3 lb roast. The onions, garlic, peppers and a couple slices of bacon are cheap. The (heretical) tomatoes are "free" if you ignore the cap-ex that went into the garden. Which I do. The yield is a dozen servings for $15-20 (and a lot of labor). I figure the labor component will come down with increased worker experience. (Although I might start toasting and grinding the cumin, which will increase prep labor.)
Of course, switching to spice bean stew (sometimes called "chili beans", or even, in places outside of Texas, "chili") would dramatically lower the materials cost.
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Of course, switching to spice bean stew (sometimes called "chili beans", or even, in places outside of Texas, "chili") would dramatically lower the materials cost.
- mark 10-04-2011 1:01 am