Weeknight Chili
Quick and flavorful chili recipe for weeknights or anytime!
Ingredients
- 2 lbs ground beef (I like to use 80/20)
- 1/2 large onion, diced
- 1 green pepper, diced
- 15 oz can light red kidney beans (with liquid)
- 15 oz can dark red kidney beans (with liquid)
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 2 1.25 oz packages chili seasoning (I prefer McCormick original but you could also use one original and one mild for less heat)
- salt and pepper, to taste
- optional toppings: sour cream, green onions, shredded cheese
Instructions
- Brown the beef: For stove top use a frying pan or a large pot big enough to hold all your chili, or use the saute feature (if available) on your slow cooker or Instant Pot/pressure cooker. Brown meat along with onion and green pepper, crumbling the beef as it cooks. Drain.
- Add meat mixture along with the rest of ingredients to large pot for stove top, slow cooker, or Instant Pot/pressure cooker. Stir well to combine everything.
- For stovetop: Bring to a boil, then turn down to simmer. Let simmer for at least 30 minutes or up to an hour.
- For slow cooker: Cook on high 2 hours or on low 4 hours.
- For Instant Pot/pressure cooker: Place lid on top and seal. Use manual mode with pressure set to high (or chili setting if you have that) and set timer for 20 minutes. When finished, release the pressure according to your appliance's directions.
- Add optional toppings and serve with bread, cornbread, texas toast, etc.