Description
Make this budget $10 pot of chili that feeds 10-12 people. Complete ingredient cost breakdown shows how to feed a crowd for under a dollar per serving.
Ingredients
- 2 tablespoons vegetable oil ($0.20)
- 1½ pounds ground beef ($6.00)
- 1 large yellow onion, diced ($0.50)
- 3 cloves garlic, minced ($0.15)
- 2 cans (15 ounces each) kidney beans, drained and rinsed ($1.80)
- 1 can (15 ounces) pinto beans, drained and rinsed ($0.90)
- 1 can (28 ounces) crushed tomatoes ($1.00)
- 1 can (15 ounces) tomato sauce ($0.75)
- 2 cups water ($0.00)
- 3 tablespoons chili powder ($0.30)
- 1 tablespoon ground cumin ($0.15)
- 1 tablespoon brown sugar ($0.05)
- 1½ teaspoons salt ($0.05)
- 1 teaspoon smoked paprika ($0.10)
- ½ teaspoon black pepper ($0.05)
- ¼ teaspoon cayenne pepper ($0.02)
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef and cook for 7-8 minutes, breaking it into small crumbles with a wooden spoon until completely browned with no pink remaining.
- Add diced onion and minced garlic to the pot with the beef and cook for 4-5 minutes, stirring frequently, until the onion becomes translucent and softens.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, brown sugar, salt, and black pepper; cook for 1-2 minutes until the spices become fragrant.
- Pour in crushed tomatoes, tomato sauce, and water; stir well to combine all ingredients and scrape up any browned bits from the bottom of the pot.
- Add kidney beans and pinto beans to the pot and stir thoroughly to distribute evenly throughout the chili.
- Bring the mixture to a rolling boil over high heat, stirring occasionally.
- Once boiling, reduce heat to low, cover the pot partially with a lid, and simmer for 45-60 minutes, stirring every 15 minutes to prevent sticking.
- After simmering, remove the lid and check the consistency; if too thin, simmer uncovered for an additional 10-15 minutes to thicken.
- Taste and adjust salt, pepper, or chili powder as needed to balance the flavors.
- Remove from heat and let the chili rest for 5-10 minutes before serving; this allows it to thicken further and cool slightly.
- Ensure the chili reaches an internal temperature of 165°F; ladle into bowls and serve with optional toppings like shredded cheese, sour cream, diced onions, or crackers.
Notes
- Buy ground beef when it is on sale and freeze it to keep costs lower.
- Use store-brand canned goods to save money.
- Make a double batch and freeze half for better value.
- Serve over rice or with cornbread to stretch servings to 14-16 people.
- Simmering longer, up to 90 minutes, develops better flavors.
- Store leftovers in the refrigerator for up to 5 days; they often taste better after a day or two.
- Freeze cooled chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American