110-ounce canmild diced tomatoes and green chilis (like Rotel)
128-ouncejar classic marinara/tomato sauce
2cupswaterFill the jar of pasta sauce with water
1cupbeef brothI use Orrington Farms bouillon granules
215-ounce cansdark red kidney beans
115-ounce canblack beans
1bay leaf
2tablespoonsbrown sugar
Instructions
In a stockpot, cook the ground beef, onion, and celery over medium heat until the meat is no longer pink. Drain the excess fat. Add the garlic, chili powder, cumin, and oregano; cook while stirring for another minute.
Rinse the beans in a fine mesh strainer and add them to the pot. Add the tomatoes with chilis, tomato sauce, water, broth, bay leaf, and brown sugar. Stir well.
Bring the mixture to a boil and then reduce the heat. Simmer uncovered for 30 minutes.
Serve with desired toppings.
Instant Pot Instructions
Using the saute setting, cook the ground beef, onion, and celery until the meat is no longer pink. Drain the excess fat. Add the garlic, chili powder, cumin, and oregano; cook while stirring for another minute. Turn off the pot.
Rinse the beans in a fine mesh strainer and add them to the pot. Add the tomatoes with chilis, tomato sauce, water, broth, bay leaf, and brown sugar. Stir well.
Put the cover on making sure the pressure valve is set to sealing. Set the manual setting to 15 minutes. Allow the pressure to release naturally for 10 minutes. Release the remaining pressure, remove the cover, and serve with desired toppings.
Slow cooker instructions
In a stockpot, cook the ground beef, onion, and celery over medium heat until the meat is no longer pink. Drain the excess fat. Add the garlic, chili powder, cumin, and oregano; cook while stirring for another minute. Transfer to the slow cooker.
Rinse the beans in a fine mesh strainer and add them to the pot. Add the tomatoes with chilis, tomato sauce, water, broth, bay leaf, and brown sugar to the slow cooker. Stir well.
Cook on low for 6-8 hours or high for 3-4 hours. Serve with desired toppings.
Notes
Refrigerate leftovers for up to 4 days or freeze in a freezer-safe container for up to 3 months.