Cheap Chili Recipe

Get ready for the ultimate comfort food that won’t break the bank! This hearty chili recipe delivers rich, savory flavors that taste like they’ve been simmering all day – but it’s surprisingly quick and budget-friendly to throw together.

The secret to this chili’s deep, complex flavor is the perfect balance of spices and that magical combination of three different tomato elements. Trust me, once you try this version, those expensive restaurant chilis won’t even compare.

Ingredients

Base:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 lbs. ground beef, 90% lean
• Salt/pepper to taste
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 jalapeño pepper, diced

Sauce & Liquids:

• 3 tablespoons tomato paste
• 1 tablespoon brown sugar (optional)
• 2 teaspoons each: Worcestershire sauce, hot sauce
• 1 cup chicken broth
• 1 beef bouillon cube
• 28 oz. crushed tomatoes
• 14.5 oz. diced tomatoes, undrained
• 16 oz. kidney beans, drained

Seasoning Mix:

• 2 tablespoons chili powder
• 1 teaspoon each: ground cumin, dried oregano, salt, mustard powder
• 1/4 teaspoon cayenne pepper
• 1 pinch red pepper flakes

Steps

1. Heat olive oil in large pot over medium heat. Add onions, cook 8 minutes until soft and translucent.
2. Season beef with salt/pepper, add to pot. Cook 5 minutes over medium-high heat, breaking into crumbles.
3. Add garlic, peppers, cook 3 more minutes. Drain excess grease.
4. Stir in seasonings, tomato paste, brown sugar, Worcestershire, and hot sauce.
5. Pour in broth, scraping bottom of pot. Add bouillon and tomatoes.
6. Bring to boil, reduce heat, simmer partially covered 45 minutes.
7. Add beans, simmer 15 more minutes. Let rest 5 minutes before serving.

Smart Swaps

• Use ground turkey instead of beef (saves 100 calories per serving)
• Swap black beans for kidney beans for extra fiber
• Try quinoa instead of extra meat (1/2 cup uncooked)

Make It Diabetes-Friendly

• Omit brown sugar completely (saves 4g carbs per serving)
• Use 1/2 cup finely diced carrots instead of bell pepper (lower GI)
• Reduce beans to 8 oz (cuts carbs by 15g per serving)
• Serve over cauliflower rice instead of regular rice
• Add extra fiber with 1 cup diced zucchini

Pro Tips

• Toast spices in dry pan before adding for deeper flavor
• Make day ahead – flavors improve overnight
• Freeze in individual portions for easy meals
• Add diced sweet potato for natural sweetness without sugar