| 3 1/2 to 4 pound boneless beef chuck or possibly blade steak |
5 oz |
$5.49 per pound
|
$1.72 |
| 1/4 c. salad oil |
1 teaspoon |
$4.39 per 24 fluid ounces
|
$0.03 |
| 2 c. minced onion |
2 tablespoons |
$0.79 per pound
|
$0.05 |
| 3 med. green peppers, diced |
1/4 peppers |
$2.19 per pound
|
$0.14 |
| 4 cloves garlic, crushed |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 (28 ounce.) cans tomatoes |
4 2/3 fl oz |
$2.19 per 28 ounces
|
$0.04 |
| 1 (12 ounce.) can tomato paste |
1 fl oz |
$1.29 per 6 ounces
|
$0.11 |
| 2 c. water |
2 tablespoons |
n/a
|
|
| 1/3 c. chili pwdr (a small can will not do it) |
1 1/3 teaspoons |
$1.99 per 15 ounces
|
$0.03 |
| 1/4 c. sugar |
1 teaspoon |
$1.44 per pound
|
$0.01 |
| 2 tbsp. oregano |
1/2 teaspoon |
$3.89 per 3/4 ounces
|
$0.09 |
| 3/4 teaspoon cracked black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 c. shredded Monterey Jack cheese |
2 teaspoons |
n/a
|
|
| Total per Serving |
$2.24 |
| Total Recipe |
$26.84 |
Suggestions?