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Teresa Castleberry

Grandnanny's Chili

5 from 2 votes
I tried different chili recipes or packets for years. I finally came up with this simple ingredient, fast, and tasty recipe. It makes a medium pan full, but is easy to double or even triple!
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Total Time 1 hour
Servings: 6 -1 1/4 cup servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Instant Pot
  • Stove top

Method
 

6 Quart Instant Pot Directions
  1. 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
  1. 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:
  1. 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
  1. 1R 1G 1/2Y for an approx. 1 ¼ cup serving