The Best Bowl of Chili I've Ever Had...

Ingredients · for 4 (scales to your household)

• 1 1/2 lbs Ground beef $11.91
• 1 Onion $0.60
• 4 Garlic cloves $0.12
• 2 tablespoons Chili powder $0.71
• 1/2 teaspoon Salt $0.03
• 2 teaspoons Ground cumin $0.27
• 1 teaspoon Dried oregano $0.07
• 1/4 teaspoon Cayenne $0.03
• 2 Cans Kidney beans $4.37
• 1 Can Diced tomatoes $2.02
• 1 Can Tomato paste $1.17
• 1/2 teaspoon Tabasco sauce $0.07
• 1 Can Chopped jalapenos $0.07
• 1 teaspoon Splenda sugar substitute not counted
• 1 cup Dark beer $1.55
• 1 cup Cheese $1.69
• 1/2 cup Sour cream $0.78

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. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Cook ground beef in large frying pan.
2. While cooking, stir and chop beef with spatula to crumble.
3. Continue cooking for about 7 minutes or until the meat is brown and cooked through.
4. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
5. Cook while stirring, until onion is translucent, about 5 minutes.
6. Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
7. Stir well and bring to a boil.
8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
9. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

Per serving