When I was a freshman I lived largely off of rice that was cooked with chicken boullion, cinnamon, and allspice. And pizza. The next year I lived in a house with a six other guys in IlliniLife. The following recipe is pretty characteristic of the chili I made there. I’ve since become a culinary deconstructivist.
1/2 lb sausage (chorizo, or Italian)
2 cups kidney beans (1 can)
1 cup marinara sauce
1/3 cup worcestershire sauce
1 tbsp tabasco sauce (to taste)
Stir everything but sausage into sauce pan, cover, and simmer. Brown sausage, and add to sauce pan. Add water until chili has achieved desired consistancy (some like it thick, some like it thin) and serve.
(This chili is should be easy to make using ingredients a student might have on hand. It’s quick, simple, and cheap, and you’re surprised that it tastes as much like chili as it does.)