Paleo Corned Beef and Cabbage Instant Pot
Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
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The best beef chili recipe and so easy to make. Made with black beans, tomatoes, and homemade chili seasoning which gives it so much flavor!
Best Beef Chili Recipe
This easy chili recipe is healthy and hearty, with a high fiber content thanks to the beans. This is my go-to beef chili recipe because it's mild enough for the whole family, it's easy to make and leftovers freeze great. My other favorite chili recipes are this Chicken Taco Chili (a fan favorite!) and this White Bean Turkey Chili. And if you prefer chili soup, try this Turkey Taco Chili Soup.
This chili recipe 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.
The beer, of course is optional, you can swap it for broth if you prefer. What really makes a chili complete in my opinion are the toppings – a dollop of sour cream, some diced red onions and cilantro are a must for me!
I'm also obsessed with cutting open a small avocado, removing the pit and filling it with chili plus toppings. Folks this is SO good!
If you prefer to make this on the stove, I would simply cook it covered low heat and add 10 minutes. One thing I love about using a pressure cooker for dishes that use lean ground beef, is that it comes out a lot more tender than it would on the stove.
How To Thicken Chili
Adding beans to chili and letting them simmer helps thicken chili naturally without having to add cornstarch or flour. While thickening chili by simmering may not always be an option in a slow cooker or pressure cooker, you can also puree a can of beans before cooking with some of the liquid.
Chili Tips and Swaps:
- Swap the black bean for kidney beans or white beans.
- If you want to spice things up add jalapeno and use more chili powder.
- To freeze, transfer to a freezer safe containers or freezer bags and freeze up to 3 months. To defrost, transfer to the refrigerator to thaw overnight then reheat on the stove or microwave.
- Refrigerate up to 4 days.
How To Make The Best Easy Beef Chili Recipe
This chili recipe was modified from the new Beef. It's What's For Dinner website and I used this recipe with my own blend of chili spices, plus I added some tomato sauce. They have so many great recipes on their site I'm dying to try like this One Pan Roasted Tri-Tip and Brussels Sprouts and this One-Dish Beef Stroganoff just to name a few.
More Chili Recipes You May Like:
- Chicken Taco Chili
- Jalapeno Popper Chicken Chili
- Crock Pot Kid Friendly Chili
- Turkey Pumpkin White Bean Chili
- Slow Cooker 3-Bean Chili
Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)
My go-to quick beef chili recipe made with beans, tomatoes, chili spices and beer.
- 1 pound ground Beef, 93% lean
- 3/4 teaspoon kosher salt
- 1/2 small onion, chopped
- 1 medium red bell pepper, chopped
- 1 15 ounce can reduced-sodium black beans, rinsed, drained
- 1 10 ounce can mild diced tomatoes with green chilies, drained
- 1/2 cup canned tomato sauce
- 3/4 cup light beer, Corona or 3/4 cups reduced-sodium beef broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- black pepper, to taste
Optional Toppings:
- chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado
Pressure cooker chili recipe:
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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.
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Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
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Cover and cook on high pressure 20 minutes to blend the flavors. Natural release. Serve with toppings, as desired.
Classic chili recipe (stove):
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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.
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Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.
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Cover and cook low heat 30 minutes to blend the flavors, stirring occasionally. Serve with toppings, as desired.
Slow Cooker Directions:
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Brown the meat then cook on low 8 hours. Serve with toppings, as desired.
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.
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.
Refrigerate chili up to 4 days.
Serving: 1 1/2 cups , Calories: 312 kcal , Carbohydrates: 22.5 g , Protein: 31.5 g , Fat: 7 g , Saturated Fat: 3 g , Cholesterol: 71 mg , Sodium: 629.5 mg , Fiber: 8.5 g , Sugar: 2.5 g
WW Points Plus: 7
Keywords: beef and beer chili, beef and black bean chili, chili, chili recipe, instant pot beef and black bean chili
Disclosure: This post was sponsored by Beef. It's What's For Dinner. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
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Source: https://www.skinnytaste.com/quick-beef-chili-recipe/
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