Serves 4
This is my go to chili recipe. It is mild for chili and goes well with biscuits.
Agnes
 |
| Chili |
Ingredients
1 lb extra lean ground beef
1 small onion, diced, approximately 1/2 cup
1/2 green pepper, diced, or use any pepper on hand
1 can 28 oz diced tomatoes or 1 medium tomato, diced and one can 19 oz tomatoes
1 can 19 oz red kidney beans, rinsed and drained
1 tablespoon chili powder
1 tsp garlic powder or 2-3 garlic cloves, minced
Dash black pepper
Instructions - pick one of 3 methods
Top of stove method:
Cook extra lean beef in cast iron pan. In another pan or large pot, cook onion, green pepper and fresh garlic with a bit of oil. Cook beef until no longer pink. Break beef up in small pieces. Cook vegetables until tender. Place all ingredients in one large pot, bring to boil then simmer for one hour.
Slow cooker method:
Cook extra lean beef in cast iron pan. Cook beef until no longer pink. Break beef up in small pieces. Place beef and all other ingredients in slow cooker. Cook for 4 hours on High heat.
Instant Pot nethod:
Cook extra lean beef in cast iron pan. Set Instant Pot to Saute, add a bit of oil and cook onion, green pepper and fresh garlic if using. Cook beef until no longer pink. Break beef up in small pieces. Cook vegetables until tender then add all other ingredients to instant pot. Add beef when ready. Stir and place lid on Instant Pot. Cook on Pressure Cook for 20 minutes. Wait 10 minutes and release pressure.
Hints
Beef and vegetables can be cooked in the same pan.
If beef has alot of fat, drain fat before adding beef to other ingredients.
I use a potato masher to break beef up.