My uncle survived on this dirt-cheap meal through three layoffs. One bite and you'll understand why he still makes it every single week.

This slow cooker 3-ingredient poor man’s potato and canned chili is the kind of dirt-cheap comfort food that quietly gets people through hard times. My uncle leaned on this exact combo through three different layoffs in a Midwest factory town, and he still makes it every single week because it’s filling, familiar, and requires almost no effort. It’s essentially tender golden potato chunks simmered in canned chili until everything melts together into a rich, meaty, bean-studded sauce. The ingredients are humble, but the payoff is a big pot of stick-to-your-ribs food that tastes like a cross between chili, stew, and loaded potatoes—perfect for nights when you need something warm and reliable without spending much or hovering over the stove.

Serve this straight from the slow cooker into deep bowls, making sure to scoop plenty of potatoes and extra sauce. It’s great with a wedge of cornbread, a stack of cheap sandwich bread, or saltine crackers for dipping and sopping up the chili. If your budget allows, a sprinkle of shredded cheese, a spoonful of sour cream, or a few sliced green onions on top turns it into a loaded-potato style meal. A simple green salad or frozen mixed vegetables on the side can round it out, but honestly, this is designed to be a one-pot, end-of-the-month kind of dinner that stands on its own.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Lightly grease the inside of your slow cooker with nonstick cooking spray or a little vegetable oil to help prevent sticking and make cleanup easier.

Peel the potatoes and cut them into roughly 1-inch chunks. Aim for fairly even pieces so they cook at the same rate and become tender without falling apart too much.

Place the potato chunks in an even layer on the bottom of the slow cooker. This lets them sit directly in the heat and liquid so they soften properly.

Pour both cans of chili with beans over the potatoes, spreading it out with a spoon so most of the potatoes are covered. Don’t stir too aggressively; just gently nudge the chili into the corners.

Pour the water or chicken broth around the edges and over the top. This thins the canned chili slightly so it can simmer and seep into the potatoes as they cook.

Gently stir from the top just enough to tuck any exposed potatoes under the chili as much as possible, without mashing the pieces. It’s fine if some potatoes peek through; steam will help cook them.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the chili is bubbling and thickened.

Once the potatoes are tender, give everything a gentle stir to coat the potatoes well in the rich, reddish-brown chili. Taste and season with a little salt and black pepper if needed, keeping in mind that canned chili can already be fairly salty.

Turn the slow cooker to WARM if you’re not serving immediately. When ready to eat, ladle the potato and chili mixture into bowls, making sure each serving has plenty of sauce clinging to the golden potato chunks.

To stretch this even further, you can add an extra 1/2 to 1 pound of potatoes and a splash more water or broth; just be sure they’re mostly submerged so they cook through. If you prefer a thicker, almost casserole-like texture, leave the lid off for the last 20 to 30 minutes of cooking so some liquid can evaporate, or lightly mash a few potato chunks into the chili. For more flavor on a tight budget, stir in 1 teaspoon of chili powder or smoked paprika from your pantry. If you have a little room in the budget, top each bowl with shredded cheese, a dollop of sour cream or plain yogurt, sliced green onions, or a few pickled jalapeños. You can also swap one can of chili with beans for a can of no-bean chili if you like it meatier, or use black bean chili instead of classic kidney bean chili. For a slightly lighter version, choose a leaner canned chili and use chicken broth instead of water for more flavor without extra fat. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. Cut potatoes just before cooking to minimize browning, and discard any green or sprouted sections of potatoes, as they can be bitter. Do not cook this on the WARM setting from the start; use LOW or HIGH only, so the food passes through the temperature “danger zone” (40°F–140°F) quickly enough. If you add any raw meat (like extra ground beef), it should be fully browned and drained in a skillet before going into the slow cooker. Once cooked, don’t leave the finished dish at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Cool leftovers quickly in shallow containers, refrigerate within 2 hours, and eat within 3 to 4 days, reheating until steaming hot before serving.