Chili is the king of stretching a dollar. Mix half ground beef and half Mexican chorizo—the chorizo brings fat and spice, so you can use a leaner beef like 93/7 without losing moisture. This is a classic move in border towns like El Paso.
Or try the “extender” trick: sauté finely chopped mushrooms or zucchini with the beef. They mimic the meat’s texture and absorb the chili flavors. You won’t taste them, and you’ll save money. It’s not cheating; it’s resourceful.
For a retro twist: add a can of crushed tomatoes with the beef. The acidity helps break down tough fibers in cheaper cuts (like 73/27 chuck), making them tender even in a fast simmer.
