Cheap Easy Chili

A no-fuss budget chili built from a few pantry cans and a pound of ground beef (or turkey, if that is what is on hand). The whole pot comes together in 25 minutes from a stocked cabinet, no chopping required.

The ingredient list reads simpler than most chilis, and that is the point. Tomato juice carries the broth, red kidney beans bring the classic chili body, and the unusual additions of green beans and corn put this in the same family as a Midwestern slumgullion or chili-stew hybrid. It is lighter on heat than a Texas-style red chili, which makes it a good family-friendly weeknight option.

Brown the ground meat first and drain off the fat before combining, or the chili will taste greasy. After that, everything else goes in and heats to a boil while the seasoning mix dissolves. Serve with cornbread, crackers, or dinner rolls to round out the meal.

Pro Tips

• Brown the beef before combining with the canned ingredients; dumping raw ground beef into the pot results in clumpy, grey meat without flavor.
• Drain and rinse the kidney beans for less sodium and a cleaner broth.
• Add a fresh diced onion and a clove of garlic with the meat as it browns if you want a touch more depth without much effort.
• Simmer for an extra 15 to 20 minutes once heated through; the longer chili sits, the better the flavors marry.

Variations

• Use ground turkey for a leaner version, or a mix of beef and pork sausage for richer flavor.
• Stir in a can of diced tomatoes with green chilies for added kick.
• Top bowls with shredded cheddar, sour cream, and chopped green onion to dress it up for guests.