I’m all ears!!! Listening… I have Alton Brown’s pressure cooker chili recipe. I intend to try it if I every find my pressure cooker, at this point I might as well buy a new one. I haven’t seen the old one in 15 years.
I also have his chili powder recipe… It’s one of the reasons I grew oregano this year.
The Bush's Bean people used to sell the best store-bought chili I’ve ever had, it came in a jar. I loved the stuff. For some reason they stopped making it. Sort of like tv shows, every time I find one I like they cancel it.
Bush now has a product in a can called “Chili Magic Starter”. Basically, the beans, spices and some liquid in a can.
I start chili magic and tomatoes first. The directions call for a 14.5oz can to diced tomatoes. I buy the “Ro*Tel original diced tomatoes and green chilies” in a 10 ounce can. I add about a can and a half.
Next, you brown a pound of burger, I use ground chuck (80/20). Then add a cup of chopped onions, I add a cup and a half and some garlic powder, also some cayenne, I like hot chili. I also prefer the sweet white onions.
Half of my onions get browned with the chuck, I have to drain off the water/grease after 5 or 6 minutes. I crank the heat on the skillet then dump the meat/onions back in the pan. That's when the real browning begins, the "Maillard reaction". Proper browning is key for great tasting chili with this recipe. It brings a ton of flavor to the party. The other half of my onions go in the pot with the liquid and tomatoes.
The directions say simmer for 10 minutes. After adding the meat/onions and one 10oz can of water to the pot I simmer for about 40 minutes stirring occasionally. The extra time and water allows it to cook down melding the flavors. Of course it's always better the 2nd and 3rd days.
Not bad chili for not being made completely from scratch. Total time… less than an hour.