My Best Chili

Ingredients · for 10 (scales to your household)

• 2 pounds Ground beef $15.88
• 1 pound Bulk Italian sausage $6.35
• 1/2 pound Bacon $4.08
• 2 cans Kidney beans $4.37
• 1 can Pinto beans $1.74
• 1 can Black beans $2.34
• 2 cans Diced tomatoes with juice $4.04
• 1 can Tomato paste $1.17
• 1 Yellow onion $0.60
• 1 Red bell pepper $0.88
• 2 cups Beef stock $1.11
• 3 tablespoons Chili powder $1.07
• 1 tablespoon Worcestershire sauce $0.26
• 1 tablespoon Garlic $0.05
• 1 tablespoon Dried oregano $0.22
• 2 teaspoons Ground cumin $0.27
• 1 teaspoon Dried basil $0.07
• 1 teaspoon Salt $0.05
• 1 teaspoon Ground black pepper $0.14
• 1 teaspoon Paprika $0.13

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
3. To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
5. Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!

Per serving