1-2 Tbs. mild chili powder
2 lbs. ground beef, I typically use ground round or ground sirloin
1 medium yellow onion, diced
4 oz. spaghetti or angel hair pasta, broken into thirds
1-2 15 oz. can chili beans, drained and rinsed (or if you especially like the sauce/juice that a particular brand of chili beans come packed in, there’s no need to rinse)
1 46 oz. can tomato juice
1 Tbs. granulated sugar
1 tsp. each kosher salt and pepper
shredded cheddar, corn chips, and sour cream, for garnishing the chili as desired
Instructions
Instant Pot Directions
Using the saute setting on the Instant Pot (or any brand of electric pressure cooker), heat the chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called “blooming” and the heat really brings out the essence of the chili powder.)
Add the ground beef and the diced onions to the Instant Pot, continuing to cook until the beef is nicely browned and cooked throughout, and no pink remains.
Drain any excessive fats from the cooked beef, then stir in the broken spaghetti pieces, letting them cook together for a minute or two.
Stir in the chili beans, tomato juice, sugar, salt, and pepper, then give the chili a quick stir. Lock the Instant Pot securely lid into place. Choose the high pressure setting for 3 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all pressure from the pot.
Carefully unlock the IP lid and remove it; give the chili a quick stir. Serve the chili in deep bowls, garnished with shredded cheese, tortilla chips, and sour cream as desired, alongside warm cinnamon rolls.
Stove Top Directions
In a Dutch oven over medium high heat, heat the chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant. (This technique is called “blooming” and the heat really brings out the essence of the chili powder.)
Add the ground beef and diced onion to the Dutch oven and sauté until the ground beef is nicely browned and cooked through, and no pink remains. Drain the fats well from the beef mixture, then stir in the broken spaghetti pieces to coat them in the juices and spices that surround the crumbled cooked beef.
Add the chili beans, tomato juice, sugar, salt, and pepper to the Dutch oven, giving it a stir. Bring the chili to a boil, then reduce heat to a simmer, cooking the chili for 25-30 minutes. Serve the chili in deep bowls, garnished with shredded cheese, tortilla chips, and sour cream, as desired, alongside warm cinnamon rolls.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Feel free to use any type of ground meat in this recipe, such as ground chicken or turkey, ground venison or ground bison. Also, if you opt to use beans in this chili, I like pinto beans or black beans.
Course: Main CourseCuisine: AmericanKeyword: chili, ground beef, instant pot, soup
Nutrition
Calories: 355kcal | Carbohydrates: 14g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 95mg | Potassium: 378mg | Fiber: 1g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
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