Chili Variation

Name: Chili Variation
Ingredients: cooked rice or frozen tortillas, or both; cooked rice or frozen tortillas, or both; chili powder; cumin powder; 1 can pinto or pink beans; 1 can pinto or pink beans; 2 cups (or more) leftover spaghetti sauce; 1 cup beef broth

Preparation info

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

The approximate yield of this recipe is 1½ quarts, which could back you into a week of rather monotonous eating if you have no freezer space—ergo, this is how you convert it to chili.

Ingredients

2 cups (or more) leftover spaghetti sauce
1 cup beef broth
chili powder

Pasta

Method

Heat the sauce and stir in the beef broth to thin it. Add chili powder and cumin to taste (2 tablespoons chili powder and 2 teaspoons cumin make a temperate brew—you may use less, but the beans absorb a lot of flavor). Rinse the beans under cold running water, drain, and gently mix with sauce. Heat through about 15 minutes, but it’s much tastier if the beans have a half hour to commune with all