Prep time: 15 min
Cook time: 1 hour 55 min (includes 1 1/2 hours simmer time)

If there was ever an econo-meal all-star, chili would win that title! Loaded with veggies, meat, and beans, a big pot of this chili serves 4 hungry people for less than $10, making it a real meal deal. Leftovers always get eaten up at my house—either as chili dogs with grated cheese and relish, or as chili-mac with elbow macaroni, cilantro, and scallions.

Ingredients
3 tablespoons chili powder
1 tablespoon canola oil
1 yellow onion, finely chopped
2 teaspoons salt
2 garlic cloves, finely minced or pressed through a garlic press
2 pounds ground beef (preferably 85% lean)
1 tablespoon all-purpose flour
1⁄4 teaspoon freshly ground black pepper
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
1 can (6 ounces) tomato paste
2 tablespoons light brown sugar
Hot-pepper sauce, to taste (optional)

Make the chili broth. Bring 21⁄2 cups of water to a boil in a large saucepan over high heat. Whisk in the chili powder, cover, turn off the heat, and set aside.

Brown the veggies and meat. Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1⁄2 teaspoon of salt and cook until the onion is soft and just starting to brown, about 5 minutes, stirring occasionally. Stir in the garlic and cook until it’s fragrant, about 30 seconds, then stir in the ground beef. Cook, stirring often, until browned, 3 to 4 minutes. Mix in the flour, the remaining 11⁄2 teaspoons of salt, and the pepper and cook, stirring constantly, for 1 minute.

Cook the chili. Whisk a little of the chili-water into the meat while stirring to work out any lumps. Add the rest of the chili-water, bring to a boil, reduce the heat to medium-low, and gently simmer for 1 hour. Pour in the beans and add the tomato paste (if the chili doesn’t look saucy enough for your taste, add 2⁄3 cup of water) and the sugar and simmer for another 30 minutes to bring the flavors together. Serve immediately with hot-pepper sauce on the side, if using, or cool and refrigerate for up to 5 days (or freeze in 2 quart-size resealable freezer bags for up to 3 months).

D2D
When I have just 1 serving of chili left, I’ll add a pound of pasta, some extra beans, chopped raw onions, grated cheese, and cilantro, and call it chili mac. everyone loves it, and it allows me to stretch one $2.20 serving out to feed 4 people.

Tags: freezable, ground beef, kid-friendly, mexican, prepare in advance, spicy, when the pantry is your bff Permalink: http://www.myd2d.com/2010/02/route-66-chili/
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