Tim's Chili - pressure or slow cooker
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- Preparing Time: 15 minutes
- Total Time: 8 hours and 15 minutes
- Served Person: 10
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 tablespoon kosher salt
- 1/4 cup flour
- 1 tablespoon dried minced onion
- seasoning mix
- 2 teaspoons dried parsley
- 8 teaspoons chili powder
- 2 pounds ground chuck browned and drained
- 1 each onion medium, chopped small
- 1 each poblano pepper or 7 ounce can diced green chilies
- 2 cans stewed tomatoes 14 oz with juice
- 1 can whole tomatoes large can- smashed with juice
- 1 can diced tomatoes 14 oz with juice
- 2 cans light or dark kidney beans 14 oz cans, rinsed
- 8 or 9 tablespoons tim's chili seasoning mix to taste- i start with 7 and add more later if needed
- 1/2 to 1 tablespoon red pepper ground- to taste or double red pepper flakes
- 1 tablespoon dried minced garlic or 1/2 tablespoon additional garlic powder
- Carbohydrate 32.6076207859867 g
- Cholesterol 64.40978 mg
- Fat 19.2058772384615 g
- Fiber 8.04591471158325 g
- Protein 62.2776140327682 g
- Saturated Fat 6.59344321285714 g
- Serving Size 1 1 Serving (413g)
- Sodium 796.97462 mg
- Sugar 24.5617060744035 g
- Trans Fat 12.1324817556044 g
- Calories 383 calories
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. Slow Cooker: 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. Instant Pot: 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
