this post was submitted on 01 Jan 2026

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Home canned chili (lemmy.world)

submitted 10 months ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world

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Back before ground beef doubled in price I would make a huge batch of chili for canning. I did the math in January of last year and it worked out to a 28% savings over buying it but the downside was that it cost $50 to make the batch.

Of course the upsides were knowing every ingredient and here I am two weeks short of a year later eating chili that now costs way more to make because of beef cost increases.

This time I added a can of black beans during the reheat because I didn't feel like making corn bread.

Cost per person: $3.06

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[–] SpaceNoodle@lemmy.world 8 points 10 months ago (20 children)

I've found that ground turkey makes a great substitute for ground beef in dishes like chili where the meat isn't the main flavor (also see meatballs and meatloaf). It's cheaper, lower in cholesterol, and a little more sustainable to boot.

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[–] FauxPseudo@lemmy.world [S] 6 points 10 months ago (5 children)

It's cheaper than pork. But I've never been a fan of ground poultry other than in Asian foods.

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[–] Jiggle_Physics@piefed.zip 3 points 10 months ago (2 children)

I wish ground turkey was cheaper than pork here. Pork is the cheapest meat I can get where I am. Here are the current cheapest prices I can get shit per pound.

Ground Turkey - $3.78

Ground Chuck - $5.22

Chicken Breast - $3.77

Chicken Thighs - $3.83

Chicken Drumsticks - $.98 (last package I bought had an actual meat yeild that made them $2.70 w/o bones. etc.

Whole pork loin - $2.48

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[–] FauxPseudo@lemmy.world [S] 1 point 10 months ago (1 child)

We can get frozen 1 pound tubes of ground turkey for $1.98 but if you want it not frozen it's gonna cost at least double. And I'm pretty sure even that stuff has been frozen.

Ground pork is about $3.50 a pound but sold in 20 ounce packaging.

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[–] Jiggle_Physics@piefed.zip 2 points 10 months ago

Here the tray of thawed, and the tube of frozen, ground turkey are the same price. Ground pork, that is ground by the meat department, is the same price. Various brands of ground pork are a little more expensive though. I also believe that almost all meat has been frozen before making it to the store, local butchers, and specialty places may differ.

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[–] SpaceNoodle@lemmy.world 1 point 10 months ago (1 child)

Give it a try in a small batch. The texture and flavor should match.

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[–] FauxPseudo@lemmy.world [S] 2 points 10 months ago

I will.

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[–] JohnnyEnzyme@piefed.social 3 points 10 months ago (13 children)

I've tried ground turkey in chili before, and as with most dishes where it's not the featured item, it tends to almost completely disappear, flavor and texture-wise. I hate to say it, but ground beef or maybe finely-cut cube steak stands out far more to me and adds a hearty level of flavor that turkey just can't.

That said, nutritionally I'm not a fan of red meat at all, so mostly I just make veggie chili, with kidney beans usually being the featured player. Still quite delicious when I don't boof it up, somehow.

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[–] AA5B@lemmy.world 3 points 10 months ago

I’ll second that but also depends on the chili

if I make chili, it’s intensely flavored and spicy. Ground turkey is oddly bland so doesn’t really work
if my ex makes chili, it’s more of a mild bean and vegetable stew and ground turkey goes well with the other mild flavors

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[–] SpaceNoodle@lemmy.world 3 points 10 months ago (11 children)

Not sure what you're doing to cause the meat to disintegrate, but I've never had an issue with the texture. I do try to get a nice deep browning on each side of the flat of ground meat before turning, and cook the onions with.

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[–] JohnnyEnzyme@piefed.social 5 points 10 months ago (10 children)

I didn't say "disintegrate." It's that the ground turkey just barely registers as an ingredient of the dish.

But, hmm... browning.
I'm not sure I've ever tried that, and yet I seem to remember OP talking about that as something that can really boost meat's flavor, I think?

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[+] kelpie_returns@lemmy.world 2 points 10 months ago* (last edited 10 months ago) (1 child)

[deleted]

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[–] JohnnyEnzyme@piefed.social 2 points 10 months ago

Okay, thanks, I'll deffo give browning a try then with some turkey.

Actually... browned, shredded turkey sounds really interesting in chili, altho I've never heard of that before.

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[–] SpaceNoodle@lemmy.world 1 point 10 months ago* (last edited 10 months ago) (8 children)

Browning meat is an essential step to just about any dish. The maillard reaction does an amazing amount of work.

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[–] JohnnyEnzyme@piefed.social 1 point 10 months ago (7 children)

I thought the maillard reaction was based on temperature and time, not on specific cooking methods.

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[–] SpaceNoodle@lemmy.world 1 point 10 months ago (6 children)

Applying the combination of temperature and time is method. High temperature over a short period of time results in the creation of "umami" compounds.

https://en.wikipedia.org/wiki/Maillard_reaction

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[–] JohnnyEnzyme@piefed.social 1 point 10 months ago (5 children)

Okay, so to be clear-- browning via searing is just one of many, many ways to achieve the result. For example, simply by sprinkling ground turkey in to the chili dish, then cooking around 300°F for an adequate time will produce the maillard reaction in the turkey (plus whatever other ingredients), right?

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[–] SpaceNoodle@lemmy.world 2 points 10 months ago* (4 children)

No, because the meat won't actually reach that temperature. Anything simmering on a stove will reach a maximum temperature of 212°F.

You could spread the meat on a sheet pan and broil it, form it (perhaps with a binder) around skewers and char it on a grill, or set it on a fireproof surface and take a blowtorch to it, though. But browning in a pan, turning, and chunking can yield a more even browning with an end result of chunks of meat at the desired granularity - plus you can do the onions at the same time.

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[–] JohnnyEnzyme@piefed.social 2 points 10 months ago (3 children)

Ohhhhh.....
Well, I'll be danged. Thanks for the tips and information!

Are you a chef, perchance?

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[–] SpaceNoodle@lemmy.world 2 points 10 months ago* (last edited 10 months ago) (2 children)

People keep asking me that. Nope, just an engineer who really likes food. By learning first principles, I can understand what causes certain results to come from various ingredients and the methods that are applied there to.

If you want to start going down the rabbit hole, Alton Brown had made a lot of this very accessible, especially in his show Good Eats; if you prefer textbooks, Harold McGee's On Food and Cooking is a definitive work.

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[–] JohnnyEnzyme@piefed.social 2 points 10 months ago (1 child)

Well, cooking being both a science and a practical matter, it makes much sense to me that being a curious engineer can get you very far as a cook. And I don't think it's a major leap in the slightest to observe that even people who frequently cook can have a very limited understanding of the science of cooking... including the likes of me.

Hehe, I do happen to like Alton Brown, but usually just enjoy his occasional stuff I bump in to on YT. Right, then-- I've pulled up a bunch of his videos on cooking science and stashed them at the top of my "TV" folder. Bingo.

Hope to run in to you another time, perhaps here or otherwise. I really appreciate how you stayed with the discussion until I properly realised my error. Thank you for that! <3

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[–] SpaceNoodle@lemmy.world 2 points 10 months ago

Well, I couldn't just stand by and let somebody be wrong on the Internet.

Thank you for hanging in there as well! I'm all over Lemmy quite frequently, so it's not unlikely we'll run into each other again, especially now that I've got you tagged.

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