In your largest pot, brown the ground beef and onion together. Don’t crowd the meat. Let it get nice caramelized bits.
2. Add the vegetables
Halfway through browning, add the bell pepper and celery. Cook until tender but still with a little bite.
3. Drain the fat
Remove excess fat from the pot. Don’t skip this or your chili will be greasy.
4. Add everything else
Stir in chili beans with their liquid, Ro*Tel tomatoes, tomato sauce, chili powder, cumin, and water. Season with salt and pepper.
5. Choose your cooking method
For Instant Pot: Use slow cook function on low for 4 to 8 hours.
For stovetop: Bring to a boil, then reduce heat and simmer 2 to 3 hours, stirring occasionally.
6. Check and serve
The chili is ready when it’s thick enough to coat a spoon. Taste and adjust seasoning.
Variations to Try
Want more heat? Add cayenne pepper or hot sauce.
Different beans work great. Try kidney beans, black beans, or pinto beans.
Add mushrooms or corn with the bell pepper for extra vegetables.
See more on the next page
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