Description
This Southern Homemade Chili recipe delivers a hearty and flavorful chili packed with lean ground beef, beans, and a blend of spices. Perfectly simmered for rich depth of flavor or conveniently made using a slow cooker or Instant Pot for adaptability, this classic dish serves 12 and is ideal for gatherings and family meals.
Ingredients
Scale
Main Ingredients
- 2 lbs lean ground beef
- 1 (29-oz) can crushed tomatoes
- 2 (14-oz) cans kidney beans (with liquid)
- 2 (14-oz) cans pinto beans (with liquid)
- 1 (10-oz) can tomatoes with green chiles (with liquid)
- 1.5 cups water
Spices
- 1 tsp cumin
- ¾ tsp garlic powder
- 1 tsp onion powder
- 1.5 tbsp chili powder
- 1 tsp black pepper
- 2 tsp salt
Instructions
- Brown the Beef: In a Dutch oven or an 8-quart stockpot, brown 2 pounds of lean ground beef over medium heat without draining the fat to retain flavors.
- Add Ingredients: Add the 29-ounce can of crushed tomatoes, two 14-ounce cans of kidney beans with liquid, two 14-ounce cans of pinto beans with liquid, and a 10-ounce can of tomatoes with green chiles including their liquids into the pot with the beef.
- Season the Chili: Stir in 1 teaspoon cumin, ¾ teaspoon garlic powder, 1 teaspoon onion powder, 1.5 tablespoons chili powder, 1 teaspoon black pepper, and 2 teaspoons salt until everything is evenly mixed.
- Add Water: Pour in 1.5 cups of water and mix thoroughly to combine all ingredients evenly.
- Simmer: Bring the chili to a simmer and cook uncovered for 1.5 hours, stirring every 15 minutes to prevent sticking and help flavors meld.
- Serve: Serve the chili hot. Optionally garnish with shredded cheese and your choice of toppings like sour cream or chopped onions.
- Slow Cooker Option – Brown the Beef: Brown the ground beef in a skillet over medium heat without draining fat.
- Slow Cooker – Transfer to Slow Cooker: Transfer the browned beef and all remaining ingredients into your slow cooker.
- Slow Cooker – Cook: Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili is thickened.
- Slow Cooker – Serve: Serve hot with cheese and toppings as desired.
- Instant Pot Option – Sauté the Beef: Set your Instant Pot to “Sauté” mode and brown the ground beef without draining fat.
- Instant Pot – Add Ingredients: Add all remaining ingredients to the pot and stir well.
- Instant Pot – Cook: Set the Instant Pot to “Manual” or “Pressure Cook” for 15 minutes.
- Instant Pot – Release Pressure and Serve: Perform a quick pressure release and serve hot with cheese and your preferred toppings.
Notes
- Do not drain the fat after browning the beef as it adds flavor to the chili.
- Stirring the chili every 15 minutes while simmering prevents burning and helps develop flavor.
- The recipe is adaptable to slow cooker and Instant Pot methods without sacrificing flavor.
- Add cheese or sour cream as toppings for extra richness.
- For a spicier chili, consider adding cayenne pepper or fresh chopped jalapeños.
- The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
