Why This One Works

Chili is usually a ground meat game, and ground meat prices show it. Pork shoulder plays by different rules: it is one of the cheapest cuts in the case, and a slow simmer turns it spoon tender while it flavours the whole pot. White beans keep the chili creamy and mild enough for everyone at the table, corn brings a little sweetness, and the beans stretch 700 g of pork across six bowls that nobody would call small.

Ingredients

  • Pork shoulder, 700 g, cubedabout $6.45
  • Canned white beans, two 540 ml cansabout $3.40
  • Canned tomatoes, 796 mlabout $2.18
  • Frozen corn, 300 gabout $1.51
  • Onion, 200 gabout $0.67
  • Canola oil, 15 mlabout $0.05
  • Chili spices and garlicabout $0.41

Method

  1. Pat the pork cubes dry and season them with salt and pepper. Heat the oil in a large pot over medium heat and brown the pork well in two batches, about 5 minutes a batch. Set the pork aside.
  2. In the same pot, cook the onion for about 4 minutes, scraping up the browned bits from the bottom as it softens.
  3. Add the garlic, chili powder, cumin and paprika and stir for 1 minute, until the spices coat the onion and smell warm.
  4. Pour in the canned tomatoes and about 250 ml of water. Return the pork and any juices to the pot and bring it to a gentle simmer.
  5. Cover and simmer on low for about 25 minutes, stirring now and then.
  6. Stir in the beans and corn and simmer for about 10 minutes more, until the pork is tender and the chili has thickened. Salt to taste.
  7. Rest 5 minutes and serve in deep bowls. Leftovers keep about 3 months in the freezer.
Still Hungry?

A scoop of plain rice under the chili stretches the pot even further, about 20 cents a serving on average prices, and a spoonful of sour cream on top adds about 15 cents.