Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
User Reviews
4.9
Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
Description
This chili recipe starts by browning ground beef with salt, then adding onions and red bell pepper before mixing in rinsed black beans, diced tomatoes with green chilies, tomato sauce, and a flavorful spice mix including cumin, chili powder, paprika, and garlic powder. The option to add light beer or broth introduces depth. Cooking methods vary from an Instant Pot to slow cooker or stove-top simmer, all aimed at melding flavors and tenderizing ingredients.
The chili offers a rich, savory flavor with a hint of spice balanced by the tomato and bean base. It can be served with toppings like shredded cheddar, sour cream, cilantro, lime wedges, and avocado to add creaminess and brightness. This adaptability suits different palettes and meal occasions.
Practical advice includes substituting alcohol-free beer or broth for cooking, swapping beans to customize the dish, freezing leftovers for up to three months, and refrigerating for up to four days. Adjust spiciness by adding jalapeno or increasing chili powder if desired.
Ingredients
- 1 pound ground beef (93% lean)
- red onion chopped onions and cilantro leaves; lime wedges
- cilantro
- lime
- sour cream
- cheddar cheese
- avocado
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 onion chopped, small
- 1 red bell pepper chopped, medium
- 1 ounce can black beans rinsed, drained, reduced-sodium
- 1 ounce can diced tomatoes with green chilies drained, mild
- 1/2 cup tomato sauce canned
- 3/4 cup light beer Or swap for 3/4 cups reduced-sodium beef broth (check labels for GF, such as corona light
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- black pepper (to taste)
Instructions
- Press saute on the Instant Pot, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
- Heat a large pot on medium-high heat, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
- Brown the meat then cook on low 8 hours. Taste for salt and adjust as needed, serve with toppings, as desired.
- Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
- Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
- Cover and cook on high pressure 20 minutes to blend the flavors. Natural release. Taste for salt and adjust as needed, serve with toppings, as desired.
- Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired.
Notes
- Use alcohol-free beer or beef broth if avoiding alcohol when cooking.
- Swap black beans for kidney beans or white beans as preferred.
- Add jalapeno or increase chili powder to enhance spiciness.
- Chili can be frozen up to 3 months; thaw overnight in refrigerator before reheating.
- Store cooked chili in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 312kcal | 16% |
| Carbohydrates | 22.5g | 8% |
| Protein | 31.5g | 63% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 629.5mg | 26% |
| Fiber | 8.5g | 34% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
