A bad batch of chili at a church potluck made me rethink my whole grocery list.

I was at a community dinner in Springfield last month and the main dish was a huge pot of watery, bland chili that cost under $15 to make for 20 people. The cook told me she only uses dried beans, a single can of tomatoes, and bulk spices from the discount store, which explained the weak flavor. What's your go-to cheap ingredient that actually packs a punch?

3 comments

3 Comments

park.abby10d ago

Ever try jarred roasted red peppers? My friend swears by them for cheap flavor.

ruby45010d ago

Yeah, I saw a food writer talking about how the liquid in the jar is basically free flavor. @park.abby, you can use that oil or brine in salad dressings or to cook rice. It feels like a secret trick, you know? The peppers themselves are good, but that extra step makes them way more worth it.

the_andrew9d ago

My buddy Mark used the oil from his pepperoncini jar to fry some potatoes last week. They had this amazing tangy, spicy crust that regular oil just can't give you. It completely changed how he looks at those jars now.