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Now, let me just preface this with the fact that I’m not a professional cook, and rarely enjoy cooking. I think I dislike the overall mess that it entails which leads to an hour of cleanup afterward. BUT, after buying the Instant Pot last year it has truly upped my cooking game. No, I’m not calling myself the younger Martha Stewart! But, I am glad to cook a little more and hate it a little less. Since the kids are home today and tomorrow due to frigid temperatures I figured it was the perfect time to put on a pot of chili to last us for the next few days.
Now, don’t get excited… This isn’t my Grandma’s secret recipe, this is just my quick and easy dump and done chili that at least gets the approval of the hubby (as long as there aren’t too many beans in it).
2 lb of burger
2 packages of Mild Chili Seasoning
1 can dark kidney beans, 1 can light kidney beans
1 can of Mild Ro Tel
About 2/3 of a bottle of Tomato Juice
Obviously, I’m not a food blogger so my measurements aren’t precise so as I tell the kids “You get what you get and you don’t throw a fit!”
Start off with the Saute feature on the Instant Pot and fry up your burger. Once it’s all cooked just dump in everything else. Just be sure to drain the kidney beans first (that’s a mistake I’ve made in the past). Once everything is in, put the lid on, seal the vent and push the Chili setting. If you don’t have that setting just use Manual and 10 minutes. Once done, I let it bleed off on its own just because I’m usually busy with other things such as named Parker, Madison, and Jayden. Next up, mix up a pan of cornbread and put it in your bowl and cover with chili and a little shredded cheese. That’s at least the way I devour it! 😉
Enjoy and stay warm on these frigid days! I’m currently on starter log #2 trying to get the fireplace going with a glass of wine and my chili I’ll be eating for breakfast, lunch, and dinner the next few days!