Chili is the perfect comfort food for those cold weather days. I’ll show you in this video how I made this chili recipe that my husband’s mother used to make for him when he was growing up and that I’ve continued to make for almost 34 years now. It’s extremely easy and only takes a few ingredients to make a hearty comfort meal. I’m using an instant pot but this can definitely be cooked on the stove in a regular pot. Serve with crackers, cheese, or cornbread and even add a dash or more of some Tabasco hot sauce. Hope you enjoy this recipe as much as we do.
Ingredients
1/4 Cup of chili powder
1 10 ounce can of red enchilada
sauce
1 Envelope of Lipton onion soup
mix
6 16 ounce cans of Bush’s Best
pinto beans in mild chili sauce
2 Pounds of ground beef
2 Cups of water
Garlic powder, onion powder,
black pepper to taste
Directions
Brown ground beef till cooked completely and season with garlic powder, onion powder and black pepper as you cook the meat. Drain off all the grease. Add meat to instant pot or a regular pot. Add soup mix, enchilada sauce and 1/4 cup of chili powder. Stir everything well then add 2 cups of water stir again and put instant pot lid on till it locks or if cooking on stove put lid on and cook slowly. Set pressure to regular and low and set for 10 minutes. Turn off let pressure reduce for about 10 minutes then carefully release pressure manually. Add all 6 cans of chili beans and cook till beans are heated through and flavors have a chance to mingle. I cook till it thickens slightly. Serve with crackers, cheese or cornbread and enjoy!