Introduction
In my childhood home, meals had a rhythm to them—certain dishes that came back around like seasons, steady and expected. This was one of them. My mom has always trusted her crockpot, and this chili was a staple. As I got older, I realized her version is simpler than most—no extras, no overcomplication. Just a straightforward, dependable kind of comfort. So this is my mom’s slow cooker chili—recreated in my Instant Pot, because some things evolve, even if the heart of them doesn’t.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 (15 oz) can red kidney beans, drained and rinsed
- 2 (15 oz) cans stewed tomatoes
- 2 cups tomato juice (more if you like it thinner)
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ tsp smoked paprika or cumin
Instructions
- In a skillet, brown the ground beef with the diced onion until fully cooked. Drain any excess fat.
- Add the cooked beef mixture to your slow cooker (or Instant Pot on slow cook setting).
- Stir in the kidney beans, stewed tomatoes, tomato juice, and all seasonings until well combined.
- Cover and cook on High for 4 hours (or Low for 6–8 hours).
- Stir before serving and adjust seasoning if needed.
Results
This is one of those recipes that doesn’t try to impress you—it just quietly does its job and somehow ends up being exactly what you needed.
It’s hearty without being heavy, simple without being boring. The stewed tomatoes give it that slightly chunky, homey texture, and the seasoning is just enough to warm you up without overwhelming anything.
There’s something about chili like this that feels steady. Predictable in the best way. You know exactly what you’re getting every time, and it never lets you down.
And maybe that’s why it stuck. Not because it was fancy, but because it was reliable. Cozy. Always there.
Storage
Refrigerator:
Store in an airtight container.
Keeps up to 4 days.
Reheat on the stove or in the microwave.
Freezer:
Store in freezer-safe containers or bags.
Keeps up to 3 months.
Thaw overnight and reheat on the stove for best texture.
Leave a Reply