Beef and Bean chili - less than $2 per serving!


  • 1 pound lean ground beef
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper (optional)
  • 1 Tbsp minced garlic
  • 1 Tbsp chili powder (2 Tbsp if you like it a little spicy)
  • 1 tsp ground cumin
  • 1/2 tsp. oregano
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 30 oz. can crushed tomatoes
  • 1 Tbsp. red wine vinegar
  • 2 15 oz. cans kidney beans, black beans or pinto beans; drained
  • 4 tsp sour cream
  • 4 tsp grated cheddar cheese


  • Heat oil in skillet over medium-high heat. Cook beef and onion until browned, 4 to 5 minutes. Transfer to 4-quart or larger slow cooker. Add bell pepper, garlic, chili powder, cumin, oregano, salt, pepper, tomatoes, and vinegar. Stir.

  • Cover. Cook on low 4 to 5 hours. Add beans and cook another 2 hours, stirring occasionally. Serve topped with dollop of sour cream and sprinkle with cheese.

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