This classic chili recipe is perfect for a weeknight meal and is ready to start cooking in minutes. If you can open a can, you can make this chili!
18servings
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
3poundsground beef
2-3onions, chopped
316 ounce cans Mild Chili with Beans
228 ouncecans diced tomatoes, do not drain
228 ouncecans tomato sauce
3tablespoonchili powder
1tablespoonsalt
½teaspooncayenne pepper
½teaspoonpaprika
Instructions
TO MAKE ON THE STOVETOP
Heat a LARGE pot over medium high heat. Add the ground beef and onions, stirring to break up the meat. When fully cooked, drain fat and return to pan
Stir in ALL remaining ingredients.
Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally for 40 minutes.
TO MAKE IN INSTANT POT (8 quart required for full recipe)
Turn Instant Pot onto Saute. When heated, dd the ground beef and onions, stirring to break up the meat. When fully cooked, drain fat and return to pot.
Stir in remaining ingredients EXCEPT 2 cans of the mild chili. Most likely, these will not fit in your pot due to the volume. Don't exceed the fill line.
Cook on manual for 30 minutes. NPR for 10-15 minutes.
Add remaining cans of chili beans, stirring to incorporate.
TO MAKE IN A SLOW COOKER (USE A LARGE ONE FOR FULL RECIPE)
Heat a LARGE pot over medium high heat. Add the ground beef and onions, stirring to break up the meat. When fully cooked, drain fat and add to slow cooker.
Stir in ALL remaining ingredients.
Cook on low for 8 hours or high for 4-5 hours.
If made ahead of time and cooled, the spice will intensify slightly when reheated. This can be made ahead of time and frozen into smaller portions.
Notes
If made ahead of time and cooled, the spice will intensify slightly when reheated. This can be made ahead of time and frozen into smaller portions.