Grandma’s Secret To Delicious Chili
Load Your Chili With Toppings
New Beginnings
Crunchmaster crackers are made with California rice, seeds, and other delicious ingredients that fuse flavors of the East and the West for a really yummy snack that curbs cravings and helps keep me on track with some healthy habits. Earlier this year I started reducing gluten in my diet. I suffer from an autoimmune disease and reducing inflammatory foods really helps keep my disease under control. I love that I have a go-to in my pantry that fits that requirement. I’ll be honest, I’m not perfect about it, but Crunchmaster is definitely helped me in this new beginning.
Pressure Cooker and Slow Cooker Friendly
This chili recipe can be made in a slow cooker, or a pressure cooker – whichever you’re in the mood for. Below I have a little how-to video of making this soup in the pressure cooker. The recipe is simple and perfect results can be achieved by even beginner cooks.
Satisfy your autumn-induced chili craving with this delicious classic.
- 2 LB lean ground beef
- 1 onion diced
- 4 15 oz cans of chili beans in mild sauce
- 1 cup give or take tomato juice - more or less depending on how thick you prefer your chili
- 1/4 cup chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp flour
- Brown your beef along with the onion until cooked through.
- Drain the fat and transfer to a 5 qt crock pot.
- Add chili beans, along with liquids in the can.
- Add tomato juice
- Add remaining seasonings
- Cook on high for 1 hour and then turn to low for 4 hours. Taste and add salt as needed.
- Serve with saltine crackers, cheese, sour cream, onions, bacon or whatever else you like on your chili.
FOR PRESSURE COOKER:
1. Set to saute and brown beef along with onion.
2. Add beans, tomato juice, and spices.
3. Set to soup setting and cook for 15 minutes.
4. Serve with desired toppings.
Hi! This looks really delicious but I was wondering if you could estimate how many people it would feed? I’m so terrible at guessing that I’d love your advice! Thanks!
It serves 8-10. I’ll update the recipe to reflect that.
Ever since your Halloween party this is the only chili recipe I use! SO yummy!
The chili recipe looks amazing, and I was curious what canned chili beans you use? I was looking tonight and only saw canned chilli, i.e., Hormel, etc., but not specifically chili beans. Please let me know. I’d like to make this for our Halloween party this weekend! Thx!
Hi Brandy! You’re going to love this recipe! The chili beans are near the black, kidney, and pinto beans – they are not placed near the canned chili. I usually buy the store brand or bush’s. The chili beans come packed in sauce and you can usually buy hot or mild. I always buy mild.
I tried to make this in the 8qt instant pot and gOt the BUrn icon on the instant pot. Is that because I used the 8qt? Do i need more liquid?
Hi Nicole,
I’m so sorry you’re having trouble. There is enough liquid in the recipe that you shouldn’t have to add more – between the tomato juice and the liquid in the canned beans it exceeds the minimum to come to pressure. Was your valve set to seal? I’ve had the burn message when I forgot to seal the valve. My other thought is that maybe because you’re using the 8qt and not the 6qt it does take more liquid to come to pressure. I don’t own an 8qt, but I would recommend following the minimum liquid requirement from the manual for that size. It also may have just been a fluke.