Here's my cheap chili recipe, since you're a kid in need and I was one of those once, out in Berkeley:
Empty two one-pound (or standard size) bags of dried pink beans into a big chili pot. Cover with water, rinse, agitating them with your hand, until the water runs clean. Drain. Then put in 8-10 cups of fresh water. Bring to a boil. Simmer gently for about two hours. Add water as needed (and you will probably need to). Keep them covered with liquid. Don't let 'em burn.
When they're starting to get soft, stir in one full tablespoon of salt. Simmer 'em another half hour.
At this point, chop up a couple of cloves of garlic and a big onion or two. Fry in olive oil, without burning, until they're soft.
Dump onions and garlic into beans. Add one big (10-14 ounce) can of crushed tomatoes, a couple of tablespoons of chili powder, one tablespoon of cumin. Stir.
Then partially cover the chili and simmer for another hour or two.
You'll need to make the initial investment in spices. Chili and cumin can both be purchased in large cheap bottles in the Mexican section of larger supermarkets--NOT in the spice-rack section.
Serve over rice or not; grated cheddar cheese or jack are also good on top. Serve with cornbread, if you want. There are cheap prefab mixes that only require water and maybe one egg.
You will fart a lot but you'll be living on next to nothing. Corn and beans are a complete protein, which is why cornbread is my fave side dish with this.