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Chili

1 pound ground chuck
3 8 oz cans tomato sauce
1 teaspoon chili powder
1 large can hunt's chili beans -- onion powder, garlic taste
3 cups water
1/2 teaspoon paprika


Brown the hamburger in a pan or at the bottom of the pressure cooker. Add salt, pepper, onion powder and garlic powder to taste. Add the tomato sauce, water, chili powder and paprika. Stir well. Mount the lid on the pressure cooker and bring to full pressure. Let the gauge rock for 10 minutes slowly. Bring pressure down immediately by immersing in water or letting water run over the top of the cooker. Remove lid and add entire can of chili beans. Place on stove at low-medium heat until mixture heats thoroughly.


Makes enough for 4 people with lots of leftovers. (It tastes even better reheated the next day, we think!) Serve with crackers or biscuits. If you use a slow cooker instead: Follow basic directions, putting all ingredients except chili beans together in the pot. Let cook about 7-8 hours. Add the chili beans in the last 2 hours or so. If you don't have time for that, you can cook it all in the pot, then transfer it to a stock pot before adding the chili beans. Heat that on the stove for a few minutes.


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