Classic Beef Chili (Instant Pot, Slow Cooker or Stovetop)
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoons chili powder
- 1/4 cup organic ketchup
- 1 teaspoons ground coriander
- 1 pound ground beef (85% lean)
- 1 small to medium yellow onion (diced)
- 1 bell pepper (diced red or green)
- 3 cloves medium fresh garlic (finely minced)
- 2/3 tablespoon cumin
- 1/2 tablespoon real maple syrup
- 1 teaspoons hot sauce ((i use trappey's bull brand))
- 1/3 cup red wine (may substitute beef broth (beef stock o
- 2 cans kidney beans (undrained 14.5 ounces)
- 1 can diced tomatoes (undrained 14.5 ounces)
- 1 can can green chilis (undrained 4 ounces)
- Carbohydrate 3.87434888981816 g
- Cholesterol 51.4071352666667 mg
- Fat 11.5655320281472 g
- Fiber 0.30533889516309 g
- Protein 14.3941919307437 g
- Saturated Fat 4.46424118186072 g
- Serving Size 1 1 serving (90g)
- Sodium 168.773938491862 mg
- Sugar 3.56900999465507 g
- Trans Fat 1.66463430848436 g
- Calories 179 calories
Brown the ground beef over medium heat for a few minutes until crumbly (about 5 minutes). Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender. Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil. Reduce heat and simmer over low heat for 1.5 to 2 hours, partially covered (I just tilt the lid to leave a slight gap), stirring frequently. Serve and enjoy! Spray the Instant Pot with a little cooking spray, or drizzle with a little oil. Set to sauté on regular (middle heat setting), and give it a minute to heat up. Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon. Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt and pepper. Cook for about 8 to 10 minutes. Turn off the heat, and stir in the tomatoes, green chiles, beans, ketchup and hot sauce. I always taste the chili at this point to see if I need to add any additional salt, pepper or spices. Place the lid on, and lock it, with the vent set to "sealing." Use the manual buttons to set it to 12 minutes. Allow the pressure cooked to release naturally. Do not use the quick release lever, but let the pressure indicator sink on its own. Mine took about 23 minutes. After pressure indicator has lowered, switch the lever to venting, and remove the lid. Optional: If you wish to reduce the liquids, you can cook on sauté low for a few more minutes, until some of the liquids evaporate. Stir frequently, if you do this. Brown the ground beef (on the stovetop, or in the IP if you are using the slow cooking setting) over medium heat for a few minutes until crumbly (about 3 to 4 minutes). Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender. Transfer everything to the slow cooker (or just add the ingredients if you are using the IP on slow cooking setting). Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce. Simmer on low heat for 8 to 10 hours. Serve and enjoy!
