Hey y’all! Fall is officially here and I couldn’t be happier.
I love when the weather cools down and I can finally start making comforting foods like soups and chili… Today I wanted to share my go-to chili recipe that will definitely be on repeat ALL fall and winter!
This recipe is technically my mom’s… but I’ve asked permission to share it : )
2 pounds ground beef (I use 80/20)
2 packs French’s Chili-O seasoning
2 16oz cans Bush’s Chili Beans
2 16oz cans Bush’s Chili Magic
2 14.5oz cans Hunt’s Petite Diced Tomatoes
Optional Toppings: Shredded Cheese, Sour Cream, Jalapenos, Cilantro, Chopped Onions, Salsa, Hot Sauce, Tortilla Chips, Fritos, Saltine Crackers, or Cornbread!
Heat a large pot on medium heat. Brown the ground beef and break up as it cooks.
I use this chopper, but you can use a large wooden spoon!
Once the meat is cooked through, add the seasoning packets. Stir well, and let it heat through. I like to do this so the seasonings can warm up and really melt into the meat!
Add the beans and tomatoes, stopping between each can to stir well.
Cover and cook the chili for at least 30 minutes, but the longer the better! I actually think chili is best made a day ahead of time because the longer it sits, the more the flavors really develop!
Instant Pot Directions:
Turn on the saute setting on your instant pot. Cook the ground beef, breaking up as it browns. Add spices and mix well. Add the beans & tomatoes and stir well. Cover and cook 20 minutes on High. Natural Release.
Slow Cooker Directions:
Brown the ground beef in a pan on medium heat, breaking up as it browns.
Add cooked meat to the slow cooker. Sprinkle seasoning packets on top of meat and then pour in beans & tomatoes. Stir well, and cook on Low for 8 hours.