Chili When It’s Chilly

The weather is turning colder in Atlanta, and it is time for some homemade chili! I have always associated chili with frigid temperatures and the coziness of home. It is the perfect meal to warm the soul and the stomach.

I MAY have mentioned that Sean and Jackson are picky eaters, so I left our family chili recipe up to Sean when we got married. My grandmother has her signature recipe, my mom has hers, and Sean now has ours. Our recipe is a rendition of Wendy’s chili but we omit the onions and green vegetables. My children and I love it, and when we go to chili cookoffs, it always does very well.

One significant aspect of making chili in these modern times is that you can pressure cook it in the multi-cooker for about 35-45 minutes. You can also slow cook the chili for two to four hours or simmer it on the stovetop for two hours. Any way you cook it, the chili turns out delicious. Oh, and if you make a double batch, freeze half of it. On those super busy and frigid weeknights, you will have dinner in a snap!

Sean’s Easy Chili

2 pounds of ground beef, cooked and drained

1 large can (29 oz) tomato sauce

1 large can (29 oz) kidney beans, undrained

1 large can (29 oz) spicy or mild chili beans, undrained

1 tablespoon cumin powder

¼ cup chili powder

1 teaspoon black pepper

1 teaspoon cayenne pepper

2 teaspoons salt

1 cup water (omit the water if you like a thicker chili)

*If you like vegetables in your chili, feel free to add a large can of chopped tomatoes, a diced yellow onion, two stalks of celery, and a diced and deveined jalapeno.

I always begin by setting my pressure cooker on the sauté setting and mixing in the tomato sauce, kidney beans, chili beans, water, cumin, black pepper, cayenne pepper, and salt. Stir the ingredients together and let them begin to simmer. Brown the meat and drain the grease. Add the beef to the mixture and stir well. I pressure cook the chili on the low-pressure cook setting for 35-45 minutes. However, you can also slow cook in the crockpot for two to four hours or simmer on the stovetop for two hours!

A little pressure cooking tip that I have learned… multi-cookers seem to take a great deal of time to build pressure, especially in the eight-quart pots or larger. However, if you begin cooking on the sauté setting while browning your meat, the heating element begins to warm. Using this method, it does not take as long for the pot to build its pressure.

Top with your preference of cheese, sour cream, and/or crackers. We hope this recipe pleases your pickiest of eaters on the coldest of nights!!! Enjoy your chili when it’s chilly.

Do you have a favorite chili ingredient that you add to give it your signature? We would love to hear from you!!! Please drop us a line in the comment section below.

Interesting in other great meals? Check out Sheet Pan Fajitas and Smash Burgers!