Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
This Quick Beef Chili Recipe is a delightful combination of ground beef and beans, complemented by canned tomatoes and a rich tomato sauce, all brought to life with a custom mix of chili spices. It's simply the ultimate chili! Packed with flavor and incredibly satisfying, this dish can be prepared in less than an hour. Whether you choose to use your slow cooker, Instant Pot, or stovetop, this easy beef chili is sure to please.
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Ingredients
- 1 pound ground Beef
- 1 teaspoon kosher salt
- 1/2 small onion
- 1 medium red bell pepper
- 1 15 ounce can reduced-sodium black beans
- 1 10 ounce can mild diced tomatoes with green chilies
- 1/2 cup canned tomato sauce
- 3/4 cup light beer such as corona light
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- black pepper
- chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado
Instructions
- 1
Activate the sauté function on your Instant Pot. Add the ground beef, seasoning it with salt. Cook for about 5 minutes, breaking the meat into pieces roughly 3/4-inch in size and stirring occasionally until browned.
- 2
Introduce the chopped onion and bell pepper, cooking for an additional 1 to 2 minutes. Then, mix in the beans, diced tomatoes, tomato sauce, beer, and spices.
- 3
Secure the lid and set the Instant Pot to high pressure for 20 minutes to allow the flavors to meld. After the cooking time is complete, let the pressure release naturally. Taste and adjust the salt if necessary, and serve with your choice of toppings.
- 4
In a large pot over medium-high heat, brown the ground beef while seasoning it with salt. Cook for about 5 minutes, crumbling the meat into pieces about 3/4-inch in size and stirring occasionally.
- 5
Add the diced onion and bell pepper, sautéing for 1 to 2 minutes. Then, incorporate the beans, tomatoes, tomato sauce, beer, and spices into the pot.
- 6
Cover the pot and reduce the heat to low. Allow it to simmer for at least 60 minutes, stirring occasionally to combine the flavors. After cooking, taste for salt and make adjustments as needed, then serve with desired toppings.
- 7
Sear the meat and then set it to cook on low for 8 hours. Taste for salt and adjust if necessary, then serve with your preferred toppings.
Nutrition Information
Notes & Tips
- Refrigerate chili up to 4 days.
- How To freeze chili: Let the chili cool then transfer to a freezer safe container or freezer bag and freeze up to 3 months. To defrost, transfer the chili to the refrigerator to thaw overnight then reheat on the stove or microwave.
- Alcohol-free: If you don’t like cooking with alcohol you can use an alcohol-free beer or swap with broth.
- Variations: Swap the black beans for kidney beans or white beans. If you want to spice things up add jalapeno and use more chili powder.