Award Winning Chili

Two bowls of chili garnished with cornbread and jalapeños.

5 from 2 votes

This easy chili recipe is so simple to make, and has consistent delicious results. Tender ground beef, hearty beans, and a seasoned tomato broth come together to create an award winning chili. Perfect with a side of cornbread or breadsticks. Cozy up in October and November with a bowl of this beef chili and beans.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: -10 servings

Calories: 235kcal

Author: Kadee & Desarae

Ingredients

2 LB lean ground beef
1 onion diced
60 ounces canned chili beans in mild sauce
2 cups tomato JUICE (not sauce)
¼ cup chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon oregano
½ teaspoon paprika
1 ½ teaspoon cumin
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon 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. Note: Depending on how much liquid is in your beans, you may need to add up to an additional cup of tomato juice.
Sprinkle spices on top. Stir.
Cook on high pressure for 15 minutes. Allow a natural release. 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.

Stovetop

In a 5 quart dutch oven or large stockpot, brown your ground beef along with your diced onion.
Add in undrained canned beans.
Pour in tomato juice.
Sprinkle spices on top. Stir to combine.
Bring to a simmer, cover and continue to simmer for 30 minutes. (feel free to simmer on low for several hours or until ready to serve.)
Serve with desired toppings.

Video

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