Prewarning – this is NOT an “official” Tex-Mex chili, Bec can go read something else.

Another budget-conscious comfort food! Like most of my recipes, it’s hardy. This one makes 6-8 man-sized portions, and costs an average of $11 a pot. That works out to $1.38 to $1.80 per serving. Again, that can easily be slashed by 40% if you are watching sales and using coupons for the canned goods.

1 (1-2 lb) pack of ground meat
1 handful of chopped onion.

Brown together in a dutch oven or soup pot with alittle salt & pepper. Drain well.

(Note I recently quit adding salt, and notice no difference. I also switched from ground beef to ground turkey or chicken. Ground chicken has more of the consistency of ground beef, and the turkey is a finer texture. Neither seem to alter the flavor of the chili. If you use chicken or turkey, add a splash of chicken broth to keep it from sticking to the pot.)

1 can diced tomato (do not drain) – If you like hot, use the tomatoes with chile peppers
1 can (8-ish oz) tomato sauce
1 can (15-ish oz) tomato puree or crushed tomato

2 cans of Kidney beans – I add a splash of the “juice” to the pot (it thickens the sauce), then drain & rinse the rest of the beans
1 can Black beans, drained and rinsed

Add seasonings – I don’t measure, I pour in my hand, I’ll try to estimate.

Chili powder – 1 – 2 Tbsp – contrary to popular belief, this does not make it hot, it adds flavor
Cumin – about half of the amount of Chili powder
Minced garlic if I have it, garlic powder if I don’t – 1 clove equivalent
Salt – 1 tsp (I don’t use anymore)
Pepper – 1/2 tsp
Cayenne Pepper – a must. Even if you don’t like it hot, use a pinch for the flavor. I use about 1/2 tsp (my chili is mild-med hot)
Ground Cinnamon – pinch (This is my “secret” ingredient, learned from a delightful Mexican girl when we lived in Texas)
Texas Pete Hot Sauce – a couple of shakes <- optional

If you like burn-it-up hot, use CANNED, sliced jalapenos and add a splash of the “juice” – the longer you simmer it/more you reheat it, the hotter it will get. Fair warning. I live with a bunch of wimps, so I just have a bowl of them on the side, and they add what they want or skip altogether.

Bring it to a slow boil, then reduce to simmer – 2 hour minimum, I shoot for 4-6 – and it does not taste the same in a crockpot.

This is a thicker, more stew like consistency. My guys like more of a meat & bean in sauce than soup type chili. If it doesn’t look like that, I’ll toss another can of beans in it. If it looks too thick, I add a splash of water.

Everyone here likes different toppings, so I have shredded cheddar, sour cream, and fresh chopped onions handy – along with my beloved peppers.

Don’t forget the corn bread