I created Grandnanny’s Chili recipe because there is still enough cold and damp weather left here in West Tennessee to make me want something to eat that will warm me up. My chili really does that! For years and years, I made a “not so homemade” version of chili using a prepackaged mix, the kind with a bunch of different spices in individual packets and it was always just so-so tasting. Changing my eating habits prompted me to want to create a 21 Day Fix Chili recipe. So I went to work researching a bunch of recipes and coming up with a common ingredient list. From there I played with making it twice and came up with what I thought was a great tasting recipe.
How did my family like my new version?
Later that day Hubby came home proclaiming that something smelled great. Now we have been together 14 years and he would NEVER eat my chili or anyone’s homemade chili for that matter. Heartburn problems. But he said it smelled so good that he had to try it and sure enough he LOVED it. Now I have it in our regular dinner rotation, and even make it in the summer for chili dogs!
How do you 21 Day “Fix” a chili recipe?
“Fixing” my chili meant cleaning up my ingredients. Lean ground beef 93%/7% or even ground turkey for my meat. No salt added tomato products and beans if I can. I like being in charge of how much salt goes into this recipe. It is perfect for me because my taste for salty things has changed so much!
I have changed the beans to anything from pinto to dark red or light red kidney beans and black beans. They all taste great! I like to top it with some cheese and green onions sometimes too! This recipe doubles and triples very well. I usually make enough to put some in the freezer.
You can do this kind of “Fix-ing” to many of your own recipes!
- Instant Pot
- Stove top
- 1½ lb lean ground beef
- 1 clove garlic, chopped
- 1 small onion, chopped
- 1 15oz can tomato puree or tomato sauce
- 1 15oz can diced tomatoes with juice
- 1 15oz can pinto/kidney beans, drained and rinsed
- 1 cup water
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp cayenne pepper
- black pepper to taste
6 Quart Instant Pot Directions
- Turn the Pot on SAUTE, when it gets hot, brown the ground beef, onion and garlic together. Drain any grease from the pot then add the beans, water, spices and process on MANUAL for 8 minutes. QUICK RELEASE, and then stir in both cans of tomatoes and put the pot back on SAUTE until it comes to a boil. Boil for about 10 minutes, stirring often so the tomatoes don't stick.
Stove Top Directions
- Cook ground beef over medium heat until browned, add onion and garlic towards the end and soften them. Drain grease well and then add the tomato sauce, tomatoes, water, beans, and spices. Stir together and then reduce the heat to low. Simmer 1 hour, stirring occasionally.
How to thicken:
- This is a thin chili. If I want to thicken it, I go easy on the salt and cook it down a little, mashing some of the beans to release their starch. Or you can use a little masa mixed with water to thicken it.
Ultimate Portion Fix/21 Day Fix Container Counts
- 1R 1G 1/2Y for an approx. 1 ¼ cup serving
Are there any other ways to use Grandnanny’s Chili Recipe?
One of the ways I like to serve it is to make a “copycat” Wendy’s Taco Salad
What is a good side to serve with Grandnanny’s Chili?
My favorite food to eat with chili is cornbread. I have a fantastic cornbread recipe and even a jalapeno option HERE.
Add this Southwestern Salad for a soup and salad combination!
Teresa I’ve made this chili using pinto beans and it is absolutely delicious. Before making it I would avoid chili due to it causing indigestion. This is one of my go to meals now every week ?
Do you have any sour cream substitutes?
Fage Greek Yogurt with a squirt of lime juice is what I use!
Awesome …. I have a new chili recipe!!
recipe sounds lovely.. and in fact am thinking about trying to can it..
my only concern is the cayenne pepper.. i am hypersensitive to hot spices – my version of hot sauce is ketchup.. and i wish i was kidding..
my last batch of home canned chili i tried to not go hot and all i got out of it was BLAND.. even for me! yikes..
so i would appreciate your take on if the amount called for is spicy – medium or mild.. – am wanting mild but with FLAVOR.. from my checking it looks like if i use dried rather than canned beans i should be able to can the chili without problems so am looking forward to trying it.
Just leave the cayenne out. This is a mild tasting chili or my Hubby wouldn’t eat it either!
I have searched for a 21 day fix chili recipe and finally found yours. Delicious! Thank you. I am new to your blog will deffinetly be checking out your other recipes.
Thank you so much! You made my week!!
How many servings does this make with the 1 1/4 cup servings?
I amended the recipe card. It will make about 6 servings 🙂