Quick Beef Chili Recipe (Instant Pot or Stove Top)
I love this quick and easy beef chili made with black beans, tomatoes, homemade chili spices and beer. This chili pleases all the palates in my house not too spicy (although you can kick it up if you wish), loaded with flavor, and ready in less than 30 minutes.
I love this quick and easy beef chili made with black beans, tomatoes, homemade chili spices and beer. This chili pleases all the palates in my house not too spicy (although you can kick it up if you wish), loaded with flavor, and ready in less than 30 minutes.
- avocado
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- black pepper to taste
- 1 teaspoon cumin
- sour cream
- lime wedges
- 1/2 small onion chopped
- 3/4 teaspoon kosher salt
- 1 medium red bell pepper chopped
- cheddar
- cilantro leaves
- 1/2 cup canned tomato sauce
- 1 pound ground beef (93% lean)
- 1 can (15 ounces) reduced-sodium black beans, rinsed, d
- 1 can (10 ounce) mild diced tomatoes with green chilies drained
- 3/4 cup light beer (corona) or 3/4 cups reduced-sodium be
- chopped red onions
- Carbohydrate 8.024036875 g
- Cholesterol 20.68125 mg
- Fat 7.14067625 g
- Fiber 2.16316872006655 g
- Protein 5.12048125 g
- Saturated Fat 4.189613625 g
- Serving Size 1 1 Serving (238g)
- Sodium 485.7726125 mg
- Sugar 5.86086815493345 g
- Trans Fat 0.472377937500001 g
- Calories 111 calories
Step-by-step
- Pressure cooker: 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.
- Add the onion and bell pepper and cook 1 to 2 minutes.
- Add the beans, tomatoes, beer and spices.
- Cover and cook on high pressure 20 minutes to blend the flavors.
- Natural release.
- Serve with toppings, as desired.
- Stove Top: 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.
- Add the onion and bell pepper and cook 1 to 2 minutes.
- Add the beans, tomatoes, beer and spices.
- Cover and cook low heat 30 minutes to blend the flavors, stirring occasionally.
- Serve with toppings, as desired.
My Go-To Quick Beef Chili Recipe
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" That's why I've developed a go-to recipe that's quick, easy, and always a crowd-pleaser – my quick beef chili. It's become a staple in our household, perfect for those nights when I need a delicious and satisfying meal on the table in a flash. The best part? It's adaptable – you can easily adjust the spice level to suit your family's preferences, and it's just as delicious made in an Instant Pot as it is on the stovetop.
This chili is far from your average canned variety. It’s bursting with fresh flavors, thanks to the blend of homemade chili spices, succulent ground beef, and hearty black beans. The addition of beer adds a subtle depth of flavor that elevates the entire dish. I love using a light beer like Corona, but you could experiment with other varieties. The recipe is also incredibly versatile. Feeling adventurous? Throw in some diced jalapeños for extra heat. Want a vegetarian option? Substitute the ground beef with lentils or crumbled vegetarian sausage. The possibilities are endless!
One of the things I appreciate most about this recipe is its flexibility. On busy weeknights, the Instant Pot is my best friend. The pressure cooker setting cuts down the cooking time significantly, making it a perfect option when I’m short on time. But if I have a little more time, I enjoy the slower simmering method on the stovetop. The gentle simmering allows the flavors to meld beautifully, creating a richer and deeper chili that's perfect for a cozy evening in.
Beyond the ease and flexibility, this chili is also a nutritional powerhouse. Packed with protein-rich black beans and lean ground beef, it provides a satisfying and healthy meal. The addition of vegetables, like onions and bell peppers, adds essential vitamins and minerals. And of course, the toppings are where the fun begins! I love piling on the sour cream, shredded cheddar cheese, chopped cilantro, and a squeeze of lime for that extra zing. The avocado adds a creamy texture that is just incredible. My family’s favorite way to enjoy it? Served with some crusty bread for dipping—it’s the perfect comfort food!
This chili isn't just a weeknight staple; it's also perfect for game day gatherings, potlucks, or any occasion where you want to impress your guests with minimal effort. It’s easily scaled up or down to feed a crowd or just your family. The leftovers are even better the next day, making it a great meal-prep option. So, whether you're a seasoned chef or a kitchen novice, this quick beef chili is a recipe you'll want to keep in your culinary arsenal. It's a true testament to the fact that delicious and easy can, and should, coexist.
Tips for Success:
- Brown the beef thoroughly: This step is crucial for developing rich flavor.
- Don't be afraid to experiment with spices: Adjust the amount of chili powder and paprika to suit your taste.
- Use good quality ingredients: This will make a noticeable difference in the final flavor of the chili.
- Let the chili rest: Allow the flavors to meld for at least 15 minutes after cooking before serving.
Give this quick and easy beef chili recipe a try, and let me know what you think in the comments below!
