Name: Chili Con Carne
Yield: 8 -10 servings
Ingredients: 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

October and Halloween always make me crave chili. My Grandma always makes this at Halloween time and now we make it every year on Halloween.

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Grandma’s Secret To Delicious 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. This is a cinch to whip up, and the results are fool proof. I’ve even won chili cook offs with this chili.

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.

Load Your 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!

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.

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.

Chili Con Carne

Servings: 8 -10 servings

Author: Kadee

Ingredients

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

Instructions

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.

Recipe Notes

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.

Here's some more!

Comments

Sharon Parker says

October 31, 2014 at 8:59 am

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!

- Kadee says
  
  October 31, 2014 at 10:46 am
  
  It serves 8-10. I’ll update the recipe to reflect that.
  
Annelise says

December 12, 2014 at 11:44 am

Ever since your Halloween party this is the only chili recipe I use! SO yummy!

Brandy says

October 27, 2016 at 11:26 pm

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!

- Kadee says
  
  October 28, 2016 at 9:30 am
  
  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.
  
Nicole says

January 21, 2018 at 2:06 pm

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?

- Kadee says
  
  January 21, 2018 at 2:58 pm
  
  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.