Comfort food doesn’t need to be complicated. This Fast and Easy Beef Chili is a hearty, adaptable recipe you can dress up or keep simple. The version below is quick using an Instant Pot, but it works just as well in a slow cooker. You can also swap beef for turkey or chicken. The bright color in these photos comes from New Mexican chili powder, but use whichever chili powder you prefer.
This is a perfect weeknight meal. Instant Pot cooking time is about 25 minutes total (active plus release); in a slow cooker plan 6–8 hours on low. Choose the appliance that fits your schedule and let it do the work.
How to make FAST AND EASY BEEF CHILI in a pressure cooker / Instant Pot
Prep your vegetables by finely chopping a green bell pepper and an onion and mincing a couple of garlic cloves. Open the canned tomatoes, tomato sauce and beans, and have your chili powder and seasonings ready. Browning the ground meat is the only real active step.
Set the Instant Pot to Sauté and brown 1 lb ground beef (or turkey/chicken) for about 5 minutes. Add the chopped bell pepper, onion, garlic, one 14.5-oz can diced tomatoes, one 14.5-oz can rinsed and drained beans (kidney, black or white), an 8-oz can tomato sauce, 1 tbsp chili powder, 1/2 tsp dried basil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir to combine, close the lid and seal the pressure valve. Cook on the Meat/Stew or Manual high-pressure setting for 10 minutes. Let the pot sit for a 10-minute natural release, then carefully release any remaining pressure. Taste and adjust salt. Serve with shredded cheddar or Monterey Jack, diced onion, cilantro, jalapeños and sour cream as desired.
How to make FAST AND EASY BEEF CHILI in a Slow Cooker
Chop the bell pepper and onion and mince garlic. Open the canned goods and measure the spices so everything is ready once the meat is browned.
In a nonstick skillet, brown 1 lb ground beef (or turkey/chicken) for 5–10 minutes. Transfer the browned meat with any pan juices to the slow cooker. Add bell pepper, onion, garlic, the two cans of diced tomatoes and beans (drained), the 8-oz can tomato sauce and the spices (1 tbsp chili powder, 1/2 tsp dried basil, 1/2 tsp kosher salt, 1/4 tsp pepper). Stir, cover and cook on low for 6–8 hours. Finish with your favorite toppings and enjoy a comforting bowl of chili.
If you like hearty soups, try the Italian Lentil Sausage Soup for another Instant Pot-friendly option.
Fast and Easy Beef Chili
Ana Coronado
October 19, 2020
Pin Recipe
Equipment
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Instant Pot
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Slow cooker
Ingredients
Chili
- 1 lb beef, turkey or chicken ground
- 1 small bell pepper green, finely chopped
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1 14.5 tomatoes, diced canned
- 1 14.5 kidney beans, black or white beans rinsed and drained
- 1 8oz tomato sauce canned
- 1 tbsp chili powder
- 1/2 tsp basil dried
- 1/2 tsp salt kosher
- 1/4 tsp pepper
Toppings- approximate quantities
- 6 oz cheddar cheese or Monterey jack cheese
- 1/2 cup onion, red or white finely chopped
- 1/2 cup cilantro leaves chopped
- 1/4 cup jalapeño peppers, chopped fresh or pickled
- 1/2 cup sour cream optional
Instructions
Instant Pot
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Chop bell pepper and onion; mince the garlic.
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Open canned goods and gather spices so they’re ready once the meat is browned.
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Brown ground meat on Sauté for about 5 minutes.
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Add vegetables, tomatoes, drained beans, tomato sauce and spices; stir to combine.
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Close and seal the pot. Cook on high pressure for 10 minutes, allow a 10-minute natural release, then release any remaining pressure and adjust seasoning.
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Serve with your favorite toppings.
Slow Cooker
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Chop bell pepper and onion; mince the garlic.
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Open canned goods and gather spices.
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Brown ground meat in a nonstick pan for 5–10 minutes.
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Add the browned meat and pan juices to the slow cooker, then add vegetables, tomatoes, tomato sauce, drained beans and spices.
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Cook on low for 6–8 hours. Serve with toppings.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
All content and photographs ©Claudia’s Table and claudiastable.com