Garnish: shredded cheddar cheesechopped raw onions, chopped cilantro, avocado, sour cream and tortilla chips
Instructions
Crockpot Method
Brown ground beef and onions in a skillet until the meat is cooked through.
Add garlic in during last minute. If you have a lot of grease, you can drain the meat. If you are using an organic lean beef, draining isn’t necessary.
Transfer the cooked meat to the crockpot.
Stir in all remaining ingredients and cover.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Ladle chili into bowls and garnish with your favorite toppings. Garnishes can also be served on the side so everyone can fix it the way they like it.
Instant Pot Method
Brown the meat on the sauté function
Add rest of ingredients
Seal and cook on high pressure for 10 minutes.
Let the pot depressurize naturally for 5 minutes then release it manually.
Stovetop Method
Brown the meat in a large pot.
Add the remaining ingredients.
Reduce the heat to low and simmer for one to three hours. The more simmer time, the fuller the flavor.
Notes
STORE/FREEZE/REHEATTo Store: Cool the chili to room temperature. Place it in an airtight container and refrigerate it for up to 4 days.To Freeze: Place cooled chili in a freezer-safe container and freeze it for up to 3 months. Thaw it in the refrigerator overnight. To thaw it faster, you can microwave it at 30% power.To Reheat on the Stovetop: Place the chili in a saucepan over medium heat. Stir it occasionally until the chili is heated through.To Reheat in the Microwave: Place the chili in a microwave-safe bowl. Cover the bowl with wax or parchment paper. Microwave it in 30-second increments until heated through.