Stove Top Instructions:

1. Brown the ground beef in a large pot.
2. Add chopped onions and spices to the ground beef and cook on medium for a few minutes until onions are slightly softened.
3. Drain and rinse the kidney beans.
4. Add beans, corn, diced tomatoes and tomato paste to the pot. Combine.
5. Lower the heat to simmer and cook for 45 minutes or more. The longer the chili simmers the better it will taste. 🙂
6. Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions  and whatever else you’d like! 

Slow Cooker/Crock Pot Instructions:

1. Brown the ground beef in a skillet (or directly in your slow cooker if it has a sautée/browning function).
2. Add chopped onions and spices to the ground beef and cook on medium for a few minutes until onions are slightly softened.
3. Pour the contents of the skillet into the slow cooker.
4. Drain and rinse the kidney beans.
5. Add beans, corn, diced tomatoes and tomato paste to the slow cooker. Combine.
6. Cook on LOW for 5-6 hours
7. Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions  and whatever else you’d like! 

   Note: I used a 5.5 Quart slow cooker

Instant Pot/Pressure Cooker Instructions:

1. Turn on the sautée function of the instant pot/presssure cooker. Brown the ground beef.
2. Add chopped onions and spices to the ground beef. Combine.
3. Drain and rinse the kidney beans.
4. Add beans, corn, diced tomatoes and tomato paste to the intant pot/pressure cooker. Combine.
5. Secure the lid and seal the valve. Set the instant pot to the “Bean/Chli” setting (or High pressue for 40 minutes).
6. Once finished, allow the pressure to release naturally. Once the value drops, remove the lid and stir your chili.
7. Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions  and whatever else you’d like!