Lentil Chili, I decided to make the most basic chili recipe I could find in the Not Your Mother's Slow Cooker Cookbook, Senator Barry Goldwater's Arizona Chili. This is one that you need to start the night before, because the pinto beans need to soak overnight in cold water. So I sat and sorted beans while watching Law & Order: SVU, my favorite distraction. The only veggie prep is to chop two onions, but because of the way the recipe tells you to cook everything, you don't necessarily have to do it the night before.
Boston Baked Beans, you have to pre-cook the beans, with three whole garlic cloves, on high for two to two and a half hours (the cookbooks says, "until tender but not mushy"). The cookbook says that you could do this the night before and refrigerate the beans overnight, but I chose to get up early and do it in the morning.
This is what the chili looked like before I turned it on.
And this is what it looked like after cooking on low for eight to nine hours.
a simple Jiffy corn muffin mix when I went shopping so I'd have it just for this recipe.
My roommate and I had the chili the first night after I made it. We ultimately decided that it was a solid, basic chili recipe, but I cannot emphasize enough how really basic it is.
In terms of cost, I only spent $13.14 on all the ingredients for this dish, and that includes splurging on extra lean ground beef so it'd be healthier. That comes out to $2.19 per serving, not bad at all if you're trying to stretch your stipend!