This chili is meant to be a very standard chili, delicious as is or you can change it up with whatever you like! I have some suggestions posted at the end. It can be made in just 1 pot, which you can stick in the fridge if there are any leftovers where it should keep for 3-4 days.
Total Shopping Cost: $25
Serves 5 hungry people with potential for leftovers, especially if served with bread/rice!
Lasts 3-4 days in fridge covered
Leftover ingredients after cooking: Chili powder, cumin
Cost per serving: $3-5 depending on how much you stretch it with bread/rice
Shopping list
2 to 2 1/2 lb ground beef (or ground turkey or mix it up)
1 large onion
1 large green bell pepper
3 jalapenos
3 cloves garlic (a clove is one of the pieces that the garlic bulb breaks off into)
3x 28 oz cans diced tomatoes
2 cans kidney beans (I prefer 1 can of dark and 1 can of light for contrast)
1 container cumin
1 container chili powder
Pantry
olive / vegetable oil
salt
pepper
crushed red pepper (optional)
Equipment:
1 large pot, large enough that it would be able to fit all of the above ingredients! Eyeball it. You can always cook it in two smaller pots.
can opener
cutting board / plate
another plate
large spoon or equivalent stirring device
knife
Preparation:
1. Rinse can tops if dusty, open all cans
2. Rinse beans with water a few times. drain water.
3. Cut green bell pepper into strips lengthwise, then cut strips into thirds
4. Cut jalapenos into thin slices
5. Peel skin off garlic cloves and mince into small pieces
6. Peel skin off onion and dice (don't mix with other vegetables, this gets cooked alone first)
7. Put about 1 tbsp of oil into the big pot and heat on medium high until hot, about 1-2 minutes
8. Drop in all the diced onions and cook until they are all translucent, about 3-5 minutes, stirring occasionally
9. Drop in green bell pepper, jalapenos, and garlic, cook for 1 minute, stirring occasionally
10. Drop in all the ground beef and cook until 99% pink is gone. stir / mash up constantly to cook faster and more evenly
11. Drop in canned tomatoes and canned beans. stir until mixed. wait until near boiling, lots of bubbles breaking surface
12. Turn heat down to medium-low and add 1/4 to 1/2 teaspoon salt, 1/2 to 1 teaspoon black pepper, as much crushed red pepper as you like. add in a spoonful of cumin and chili powder. stir it up.
13. Cook for 1 hour, stirring every 20-30 minutes scraping the bottom to make sure it doesn't burn
14. Taste it. it definitely needs more cumin and chili powder. add in another spoonful of each.
15. Cook for another hour or two, stirring every 20-30 minutes scraping the bottom to make sure it doesn't burn. Everytime you stir it, taste it and decide if you want to add in a little more cumin and chili powder. Keep in mind as it cooks and the water leaves, the taste will become more and more concentrated! Typically I use about 4 spoonfuls of each. It is done when you think it is done. Make sure you turn off heat while eating or it might burn bottom!
16. Refrigerate leftovers covered.
Serve with rice / bread to stretch it out! Cheese and sour cream for extra yumminess.
Consider making it next time with canned corn kernels or sliced mushrooms or 1/2 can your favorite beer.
