Chili Con Carne
Satisfy your autumn-induced chili craving with this delicious classic.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 8 -10 servings
Calories: 235kcal
- 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)
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.
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.
Serving: 2cups | Calories: 235kcal | Carbohydrates: 14g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 858mg | Potassium: 791mg | Fiber: 3g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 7.8mg | Calcium: 43mg | Iron: 4.4mg