October and Halloween always make me crave chili. This pressure cooker chili con carne is the perfect hearty chili with lean beef, and savory spices. Whip up a pot of this and watch a game, or serve it on Halloween like we do. Try it with these breadsticks or with these cornbread muffins.
Grandma’s Secret To Delicious Pressure Cooker Chili
My Grandma’s chili is always the best…so many years ago I called her up and asked her for the recipe. She was very matter of fact in her response – “always double your meat, and always use tomato juice instead of tomato sauce, the sauce is too sweet.” I’ve stuck to those rules and came up with this EASY tasty chili. I’ve even won chili cook offs with this chili.
What Do I Need For Chili Con Carne?
For this recipe you’ll need:
- 2 pounds lean ground beef
- 1 onion
- 60 oz canned chili beans (undrained)
- 2 cups tomato juice (not sauce, JUICE)
- 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 (omit for gluten free)
Stay Away From Seasoning Packets
When I first started cooking I relied on lots and lots of cooking packets. Since then I’ve gotten away from those spice packets and used spices from my spice rack for a better, more homemade flavor, with less preservatives. Most of the spices I used in this recipe are probably already in your pantry.
How To Make Cook Off Winning Chili Con Carne in the Pressure Cooker or Slow Cooker
Pressure Cooker
1. Set your pressure cooker to saute, and brown your ground beef along with your diced onion. Once beef is browned, turn the pot off.
2. Add in undrained canned beans.
3. Pour in tomato juice.
4. Sprinkle spices on top. Do not stir.
5. Cook on high pressure for 15 minutes. Use a quick release to release the pressure. Stir chill to combine all ingredients.
6. Serve with desired toppings.
Slow Cooker
1. In a large skillet, brown your ground beef along with your diced onion.
3. Transfer browned beef and onion to a 5qt slow cooker.
2. Add in undrained canned beans.
3. Pour in tomato juice.
4. Sprinkle spices on top. Stir to combine.
5. Cook on low for 6-8 hours.
6. Serve with desired toppings.
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. This pressure cooker chili recipe is simple and perfect results can be achieved by even beginner cooks.
Load Your Pressure Cooker Chili With Toppings
Load it up with toppings, or eat it in its pure form – both are delicious! I like to add cheese, onions, and crackers. Lately I’ve been on a Crunchmaster Cracker kick. I really love how crunchy they are, and I love that they are gluten free. Reducing gluten in my diet helps keep inflammation at bay. Lately I’ve shared my love for these Crunchmaster crackers with friends and family and I’ve learned that I am not alone! So many are addicted just like I am!
What Should I Serve with Chili Con Carne?
Try with recipe with:
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Chili Con Carne
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Satisfy your autumn-induced chili craving with this delicious classic.
Course:
Main Course
Cuisine:
American
Keyword:
chili with meat, crockpot soup, pressure cooker chili
Servings: 8 -10 servings
Calories: 235 kcal
Ingredients
- 2 LB lean ground beef
- 1 onion diced
- 60 oz canned chili beans in mild sauce
- 2 cups tomato JUICE (not sauce)
- 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 (omit for gluten free)
Instructions
Pressure Cooker
-
Set your pressure cooker to saute, and brown your ground beef along with your diced onion. Once beef is browned, turn the pot off.
-
Add in undrained canned beans.
-
Pour in tomato juice.
-
Sprinkle spices on top. Do not stir.
-
Cook on high pressure for 15 minutes. Use a quick release to release the pressure. Stir chill to combine all ingredients.
-
Serve with desired toppings.
Slow Cooker
-
In a large skillet, brown your ground beef along with your diced onion.
-
Transfer browned beef and onion to a 5qt slow cooker.
-
Add in undrained canned beans.
-
Pour in tomato juice.
-
Sprinkle spices on top. Stir to combine.
-
Cook on low for 6-8 hours.
-
Serve with desired toppings.
Recipe Notes
TOMATO JUICE
If using a slow cooker, you can reduce juice to 1 cup for a thicker chili. If using a pressure cooker - use 2 cups to allow pot to come to pressure and to prevent burning.
Nutrition Facts
Chili Con Carne
Amount Per Serving (2 cups)
Calories 235
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 858mg37%
Potassium 791mg23%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 28g56%
Vitamin A 240IU5%
Vitamin C 7.8mg9%
Calcium 43mg4%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
I am making the chili now for Halloween. I didn’t see a video or any instructio!ns for how long you should cook this in the instantpot. Help
I made this for dinner on Halloween and it was devoured! It was so flavorful, hearty, and easy to put together. I will be making this again soon!
Hi Shantel! So glad you enjoyed it! This is the recipe I always make at my Halloween party. Miss you guys!