The ultimate comfort food from my childhood! Brown up some beef, add beans, water, and that good ole’ bag of premixed spices. Let it all stew away and you had yourself a good pot of chili. For the longest time, I kept on making it like my mama did. It was so cheap and easy! As we started moving to a more natural lifestyle, I was ready to move on from the pre-packaged mixes. Yet I knew we couldn’t give up chili. It’s always been one of my favorite meals and I’m pretty sure it’s my husband’s favorite food.
So we tried some different recipes. They were not that great. They either had huge tomato chunks, were too watery, had too many vegetables or they had no beans. We were looking for something that was thick, meaty, with beans to fill you up and it of course had to be spicy. I finally found a slow cooker recipe that seemed promising. Without much hope, I made a batch. That batch of chili was so spicy, not even my spice loving husband could eat it! However, he could tell that this recipe had promise. So I made another batch, this time drastically reducing the amount of cayenne. Now that was one good bowl of chili! It’s been our go to recipe ever since. I can make up a pot every week and my husband wouldn’t mind a bit. Over time I’ve made adjustments and changed a few things, the main one being on how it’s cooked.
I recently just got a pressure cooker, the 8 quart Instant Pot. This recipe seemed like the perfect thing to convert to the Instant Pot, as I could make a pot in 30 minutes, unlike the 4-8 hours of the previous recipe. This is helping me to remember to make dinner (since I don’t have remember earlier in the day) and it saves on electricity, which is good, because a lot of RV parks charge you separately for using the power.
I’ve many compliments on the recipe, so I hope you enjoy this one as much as we have and our friends and family has as well!
- 1 lb. ground beef
- 1 onion, diced
- 1 can (15 oz.) tomato sauce
- 2 cans (15 oz.) diced tomato
- 4 cans (15 oz.) black beans, undrained
- 1 can (4 oz.) diced green chilis
- 1/2 tsp. celery salt
- 2 tsp. cumin
- 3 Tbsp. chili powder
- 2 tsp. salt
- 4 1/2 tsp. black pepper
- 1/4 tsp. cayenne
- Set Instant Pot to Saute. Add ground beef and onion; cook until meat is browned. Hit the cancel button. Add in remaining ingredients; stir. Close lid of Instant Pot and make sure the vent is closed. Press the Bean/Chili button. After the chili cooks, either quick release or let the pot cool down naturally. Serve hot with grated cheese, maybe some sour cream. Don't forget the cornbread and honey!
- Brown meat and onion in a skillet over medium high heat. Add to slow cooker. Add remaining ingredients. Stir. Cook on low for 8 hours or high for 4 hours.