Award Winning Chili
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.
Servings: 8 -10 servings
Calories: 193kcal
Ingredients
- 2 LB lean ground beef
- 1 onion diced
- 60 ounces canned chili beans in mild sauce
- 1 cup 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)
- 1 tablespoon tomato paste
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 along with tomato paste. 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 and tomato paste.
- 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 and tomato paste.
- 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.
optional: add 12 ounces bacon (cut into bite sized pieces, cooked, and drained) to your chili before cooking for a smoky addition.
Nutrition
Serving: 2cups | Calories: 193kcal | Carbohydrates: 7g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 507mg | Potassium: 664mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2456IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 5mg