One thing I love about the fall and winter seasons is that it’s finally chilly enough for chili. Lately in DFW it’s been overly warm and muggy, with frequent rain and lots of mosquitoes. Hello early fall in the South. October is typically the second wettest month of the year around here, with May coming in first.
The weather is supposed to get cooler this week after a few rounds of storms, so there’s that. Sunday was hot and sticky, but I made a big pot of chili anyway. In the last couple of months, I upped my chili game in a big way without a lot of complicated ingredients. I’ve updated the recipe with an Instant Pot version, too.
This post contains affiliate links. When you visit Amazon through the link on this page and purchase any item – not just the ones I feature – I make a small commission at no added cost to you. Thanks for supporting Plum Prairie Ranch!
My basic chili recipe has been the same for years, and I got it from my cousin Sarah who lives in Colorado where it’s often chili weather. I liked her version a lot but wanted to play with it a bit.
I tried a few slow cooker chili recipes that I enjoyed, but either they were more complex or they didn’t have the depth of flavor of Sarah’s chili. Through some trial and error, I stumbled upon an ingredient that enhanced the taste. Also, I realized a basic truth about chili.
What was the game-changing ingredient? Apple cider vinegar. It adds an interesting je ne sais quoi to the mix. Try it for yourself and you’ll thank me.
You’re welcome.
The other critical factor is letting the chili simmer for at least 30 minutes. An hour is better so as Kevin Malone says, “everybody is going to get to know each other in the pot.”
You could totally brown the ground beef, put all the ingredients into your slow cooker and let it simmer all day or use your Instant Pot. The stove top works great, too. It’s just a matter of what your schedule allows.
I always serve chili with shredded cheese and tortilla chips because I like to scoop bites of chili with a chip. In an ideal world, our family also would have gluten-free cornbread. Somehow, GF cornbread tastes better than a lot of other GF quick breads. I think the cornmeal gives it the expected texture. There are plenty of good gluten-free mixes on the market like Krusteaz, Hodgson Mill and Bob’s Red Mill.
Serve the chili and trimmings with some fresh fruit or raw carrots and you have a delicious meal.
Without further ado, here is my favorite Secret Ingredient Easy Chili:
Secret Ingredient Easy Chili
This simple, hearty chili is great for a busy weeknight and can be prepared on the stove top or in a slow cooker.
Ingredients
- 2 lbs. ground beef
- 2 cans Mexican recipe stewed tomatoes or chili ready tomatoes 14.5 oz. cans
- 1 can diced green chiles 4 oz.
- 1 can Ranch style beans 15 oz.
- 1-3 tsp. chili powder adjust for spice level
- 2 tbsp. apple cider vinegar
Instructions
-
In a large pot, brown ground beef.
-
Add the tomatoes, green chiles, beans, vinegar and chili powder. Mix well.
-
Simmer on low for 30 minutes to an hour.
Recipe Notes
Slow cooker version: Brown ground beef on the stove top, then place all ingredients in the slow cooker on low for 6-9 hours.
Instant Pot version: Set the Instant Pot to saute and brown the ground beef. Add all other ingredients. Stir together. Put the lid on and set the cooker to high pressure for 25 minutes. Allow to release naturally for 10 minutes, then do a quick release.
When I first posted this in the fall, I said I might be the only person who blogs about food and didn’t have an Instant Pot/pressure cooker yet, but now I’ve joined the club and it works great!
Whether you’ve got chili weather or you just love chili, I hope you enjoy this easy recipe.