Ingredients
- 2 lb. ground beef or chuck ($3.98)
- 3 cans of beans – red kidney and/or black beans ($2.01)
- 2 cans diced tomatoes ($.32)
- 1 can Rotel diced tomatoes and green chilies ($.16)
- 1 small red onion, chopped ($.40)
- 4 garlic cloves, crushed ($.20)
- 1/4 cup maple syrup
- 3 About 3 Tbsp chili powder (more or less, to taste) ($.15)
- Salt and pepper to taste
- Optional – top with sour cream, shredded cheese, sliced green onions ($.50-$1)
- Veggie Side Dish – steamed broccoli ($.79)
Preparation
Step 1
Brown the ground beef, drain and return to a large saucepan or Dutch oven.
Add the undrained beans, the undrained diced tomatoes, the undrained Rotel diced tomatoes with green chilies, the chopped onion and crushed garlic. Stir to combine and bring to a slow simmer (slowly popping bubbles) over medium heat. Stir in the maple syrup, chili powder and salt and pepper, to taste. Let simmer 15-20 minutes. If you plan to simmer it longer than this, cover it so that it doesn’t lose too much moisture!
Prepare veggie side dish.
Serve Heat ‘n Sweet Chili with veggie side.
Freeze the leftovers in smaller meal size portions. Or serve to a crowd with a side of baked potatoes or salad!
Cost $8.51 (not bad for a huge pot of chili!)