Do you like your food to have a little bit of a kick? Typically, I’m somewhat of a baby about heat, but I decided to take my go-to chili recipe and spice it up a bit with RO*TEL, and then I took the chili and served it in our favorite bread bowls – it was the perfect meal for a cool night.
1 lb. of Browned Ground Beef
2 Cans of [Drained] Kidney Beans
1 Can of Hunt’s Diced Tomatoes
1 Can of Hunt’s Tomato Sauce
1 Can of RO*TEL
1 medium-sized diced onion
Salt/Pepper/Chili Seasoning to Taste
2 Cups of Water
For years, we made this recipe in our slow cooker…
…but now days, we use our Instant Pot!
Step 1: Begin by browning your ground beef.
Step 2: Next, add your canned ingredients.
Step 3: Next, toss in your fresh ingredients.
Step 4: Add approximately 2 cups of water.
Step 5: In a slow cooker, let this mixture simmer for approximately 4-5 hours. In the Instant Pot, it’s ready in 20-30 minutes!
Want to take things to the next level?
Serve your chili in a bread bowl!
Step-by-Step Bread Bowl Instructions:
Step 1: Scoop out the top center of your bread bowl. (We like to use the Sourdough Boules from the Bake at Home bread section at Walmart, but warning – they’re huge…serving it using this kind usually serves two. ha!)
Step 2: Ladle chili into the bread bowl.
Step 3: Garnish with your favorite toppings! We also go for shredded cheese, green onions – and sometimes sour cream.
This family-friendly recipe is perfect for those cool weather months when comfort food is calling your name, and it is super simple to throw together.
Quick Tip: If you have any chili left over, freeze it and use it later to serve atop baked potatoes another night! This is another winter meal that we absolutely love! The sour cream, grated cheese, and green onion toppings are perfect on Chili Baked Potatoes, too…yum!