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Chuckwagon Chili

I actually made this before the baby was born. And of course, froze the extras. Because there were lots of extras. And we are eating those leftovers tonight!

Chuckwagon Chili

Yield – 4 servings plus leftovers

Preparation Time – 15 minutes

Cooking Time – 30 minutes (plus time to soak and cook dried beans)

Ingredients

  • 1 cup dried red kidney beans ($.40)
  • 1.5 lb. ground beef ($2.09) On sale for $1.39/lb!
  • 1 onion, chopped ($.30)
  • 1 15 oz. can diced tomatoes ($.29)
  • 1 6 oz. can tomato paste ($.19) Used $1 coupon on can that cost $1.19!
  • 1 Tbsp garlic powder ($.10)
  • 3 Tbsp chili powder ($.25)
  • 2 tsp salt
  • Pepper, to taste
  • 2 cups uncooked pasta “wheels” ** ($.25) Bought with $1/2 coupon when on sale for $1…used half the box! (Use GF pasta, if needed)
  • Shredded cheese to top in each serving bowl (optional) Omit if dairy-free
  • 4 small apples ($1)

**Use rice pasta for a GF meal

Directions

  • Soak and cook dried beans in large pot [3]. Drain and rinse the beans.
  • In the same pot that you cooked the beans, brown the ground beef with the chopped onion. Drain and rinse. Return to pot.
  • In small saucepan, cook 2 cups uncooked pasta wheels as directed on package.
  • Combine the ground beef/onions, cooked red beans, diced tomatoes (undrained), tomato paste PLUS 4 cans of water, garlic powder, chili powder, salt and pepper.
  • Cook over medium heat for 10-15 minutes, allowing time for flavors to mingle.
  • Slice or dice apples.
  • Serve Chuckwagon Chili with sliced apples.

Cost $4.86