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Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
4.9 from 170 votes

Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)

This Quick Beef Chili Recipe incorporates ground beef with beans, tomatoes, and a blend of spices, cooked using varied methods including Instant Pot, stove, or slow cooker. The addition of beer or broth and spices like cumin, chili powder, and paprika create a balanced chili with moderate heat. The recipe allows flexibility with toppings such as avocado, sour cream, and cheese to complement the hearty, savory chili base.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 312 kcal
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Brown the meat then cook on low 8 hours. Taste for salt and adjust as needed, serve with toppings, as desired.
  4. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
  5. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 312

% 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.