ngredients (less than $17 total)
1 medium onion
2-3 celery stalks
1 red bell pepper
1 15oz can garbanzo beans
1 15oz can kidney beans
1 15oz can of diced tomatoes
1 pound of ground beef
1 heaped teaspoon of chili powder, ground cumin, smoked paprika, and salt
1 bottle of Black Butte Porter or other comparable microbrew (optional)
To Make the Chili
Peel and finely chop the onions, carrots, and celery. Halve the bell pepper and remove the stalks and seeds. Rough chop.
Put a pot on medium high heat, throw in your vegetables, and add a couple tablespoons of olive oil and your spices. Cook for 7-10 minutes until the veggies are soft.
Add the drained garbanzo and kidney beans. Add the tomatoes. Fill one of the empty tomato cans with water and pour into the pan.
Add the ground beef. Pour in a tablespoon (or three!) of balsamic vinegar.
Bring to a boil, then turn the heat down to "low" and let it simmer for about an hour with the lid slightly askew. Stir it every ten minutes or so.