Several years ago, I was looking for the “right” chili recipe. Some were too spicy, others focused more on beans than meat, white vs. red chili, and so on. None were quite right. (Now, I sound like Goldilocks!) So, I picked elements from a variety of recipes and made my own. We’ve been pleased with it ever since.
Beef & Bean Chili
- 1 lb ground beef
- 1/2 lb ground pork sausage
- 1/2 sweet onion, diced
- 1/2 green or yellow pepper, diced
- 1 tsp minced garlic
- 1 can pinto beans, washed & drained
- 1 can kidney beans, washed & drained
- 2 cups chopped fresh tomatoes
- 1 can diced tomatoes
- 1 1/2 cup tomato sauce
- 1/2-1 cup water
- 4-6 oz tomato paste
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- Saute the ground beef and sausage, breaking into small bits in a frying pan, until browned. Drain and place the meat in the crockpot. Saute the onion, pepper and garlic in the same pan until softened. Add all ingredients in the crockpot and cook on low for 8 hours. Serve with sprinkles of cheddar cheese, a dollap of sour cream, chives, and/or some hot sauce sprinkled on top for those who need the extra kick.
- This year, I decided to try it out in my new InstaPot… Saute the meats in the pot for about 5-6 minutes or until brown. Drain the grease off, and set the meat aside. Saute the vegetables in the pot, stirring occasionally for about 3 more minutes. Add the meat and remaining ingredients to the pot. Secure the lid, and move pressure release valve to sealing position. Press manual; cook at high pressure for 7 minutes. When cooking is complete, press cancel and use natural release.