Chili
Equipment
Ingredients
- 1 40.5oz can Hanover Dark Kidney Beans — Drained
- 1 40.5oz can Hanover Light Kidney Beans
- 2 lbs Browned Ground Beef
- 1 11oz can Campbell's Tomato Soup
- 1 29oz can Tomato Sauce or Puree
- 1 1.25 oz packet McCormick's Chili Original Seasoning
Instructions
- Brown meat. If working with an Instant Pot, saute it right in it without dirtying a second dish!
- Drain dark kidney beans and pour into your Instant Pot
- Pour light kidney beans with liquid into Instant Pot
- Combine Tomato soup and Tomato sauce into your slow cooker
- Add seasoning
- Add anything extra you might want. Onions, jalapenos, or something with a bit more of a kick?
- Cool on high for 4 hours or low for 6 hours. If you're using an Instant Pot, pressure cook for 25 minutes and slow natural release for 15 minutes
- Pour into a bowl, add some oyster crackers and shredded cheese. Top it off with your favorite hot sauce! Enjoy!
- OPTIONAL: If you want soupier chili, two hours before done, add 1/2 cup to 1 cup of water for desired preference.
The Power of Beans: A Love Letter to Chili
The first time I tasted chili, I was five years old, sitting at my grandmother’s kitchen table. The smell of slow-cooked spices filled the room, wrapping me in a comforting warmth, but when I looked into the bowl, I wasn’t sure what to think. The deep, rusty red broth was thick, bubbling gently, but it wasn’t the chunks of beef or the traces of diced tomatoes that caught my attention—it was the beans. Kidney beans, plump and shining, standing out against the velvety sauce like jewels in a crown.
I hesitated, spoon hovering over the bowl, but my grandmother’s eyes twinkled as she nodded. “Go on,” she said with a knowing smile. “The beans are the best part.”
I took my first bite, and the world of chili opened to me in all its glory. It was a revelation, and in that moment, I understood what my grandmother meant. The beans weren’t just a filler or an afterthought—they were integral to the chili’s very soul. They absorbed the flavors of the smoky spices, enhanced the richness of the broth, and provided a satisfying texture that contrasted beautifully with the tender meat. From that day on, I knew that chili without beans would never be quite right.