Close to what I used to make with our home canned Spanish Sauce and Stewed Tomatoes. I don't have those anymore (just cannot get the good northern tomatoes down south it seems). I make up the chili seasoning and then use it for the chili, that recipe is on my Big Oven as well.
Can be made either in the slow cooker or pressure cooker.
About 1 1/2 cups per serving, makes about 15 cups total.
Mix the Chili seasoning if not already made. I make a double batch and keep it in a mason jar. One batch will usually leave some left over after a batch of chili, depending on your taste and the strength of the spices. Mix all of the seasonings together in a jar and shake to mix well.
If you like more heat, go with a full tablespoons of red pepper or more.
Brown the ground chuck and drain the fat. Add the chopped onion and Poblano pepper (if using a can of diced green chilies, add with the tomatoes). When browned and the onion and pepper are soft, transfer to a 5 or 6 quart slow cooker. Add all of the tomatoes, their juice (I squeeze/smash the whole tomatoes) and the kidney beans. Stir 7 rounded tablespoons of Tim's Chili Seasoning Mix into the slow cooker.
Cook on Low for 7 or 8 hours. Towards the end, taste and adjust with more Chili Seasoning Mix as needed.
I use no salt items so sometimes need to adjust the seasoning.
To keep from burning, follow the tips below.
Cook the meat mixture on Saute or in another pot (I usually have the ground beef already browned and in the freezer to defrost and add). Brown the ground chuck and drain the fat. Add the chopped onion and Poblano pepper (if using a can of diced green chilies, add with the tomatoes).
Add 1 cup of water and the juice from the cans of tomatoes to the pressure cooker (only the juice). If you cooked the beef in the pressure cooker, make sure to scrape off all of the browned bits with the liquid or you will get the dreaded "Burn" message. Add the cooked meat mixture.
In a bowl, stir the spice mixture into at least 2 cans of the tomatoes. Pour the tomatoes with spices on top of the meat, add any other cans of the tomatoes left next. Pour the cans of beans and green chilies (if used) on top. DO NOT MIX, you want only the liquid and the meat to be at the bottom of the pot.
Set the Instant Pot to Pressure Cook and timer to 35 minutes. When done, let the pressure drop naturally for 15 minutes (15 min NPR) and then release the rest of the pressure.
about 30 min to reach pressure/ 35 min at pressure/ 15 min NPR- total 1 hour 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 173 (45%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 64.4mg||20 %|
|Sodium 797mg||27 %|
|Potassium 1670.7mg||44 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 24.6g|
|Protein 62.3g||89 %|
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Calories per serving: 383
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