Use grocery store club cards and then compare prices to store brands.
Buy fresh items, instead of processed items.
Consider buying frozen vegetables, they are picked fresh, flash frozen immediately and are less expensive and will keep longer.
When planning your menu think of ways to maximize the use of the “Stretch Your Food Dollar” menu as a springboard to create your own menu. Create meals around the items down in price. If you feel you can’t build a menu using an item that is down in price such as orange juice …use citrus slices instead.
Buy in bulk, but don’t buy more than you can eat.
Clip and use coupons. Put a ‘C’ next to items on your list that you have a coupon for, it will help you remember to use it at the checkout stand.
Shop the edges of the store avoiding the items at the ends of the aisles.
When shopping meat sales items, consider stocking your freezer.
Start off by caramelizing your chopped white onions, one chopped garlic with some olive oil and add salt, pepper and chili flakes and let that cook. In the meantime time, drain two cans of kidney beans, black beans, white beans and pinto beans. Wash the beans well and let them drain while you start cooking the ground beef.
Then, cook a pound of ground beef and season it with all spices, black pepper, cumin, cayenne pepper, turmeric, chili flakes, and salt. After that, add two cans of tomato sauce, two cans of diced tomato to the onions that were cooking and add the beans and cooked beef and add two cubes of magi. Magi gives the chili an extra taste without adding chicken broth to the dish. Let the chili cook on medium-low for 10-15 minutes.
You can serve this chili with cornbread, or if you’re looking to try something new serve the chili on top of macaroni. Another option to add to this meal is to top it off with a dollop of sour cream, chopped green onions, and chopped jalapenos.