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Home » Food » BEST Chili Recipe Ever! (classic beef chili)

BEST Chili Recipe Ever! (classic beef chili)

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BEST Chili Recipe Ever! (classic beef chili)
best chili recipe ever - classic beef chili

This is the BEST classic beef chili recipe ever, and is a family favorite, and it has also become an audience favorite. You can make it in an Instant Pot, slow cooker or on the stovetop.

best beef chili topped with avocado in a white bowl with spoon

This classic beef chili is a family favorite, and you can make it in an Instant Pot, slow cooker or on the stovetop. | APinchOfHealthy.com

Note: This post contains Amazon affiliate links.

Friends – this is the last chili recipe you will ever need. Pinkie promise. I have gotten SO much positive feedback on this one, and many of you call it the best chili recipe ever. And I am so thankful and humbled by that description, truly.

In fact, this classic beef chili recipe has been on the blog for over five years now. And it took me years of trial and error to develop. So I thought it deserved some new photos and a republish.

I have to admit: The flavor profile is insanely good. And you can make this classic chili recipe in multiple devices, thanks to multiple sets of instructions. The stovetop was how I first started making this classic beef chili.

classic beef chili in na big pot with wooden spoon

And over the years, I adapted it for both the slow cooker and the Instant Pot as well.

This classic beef chili is a family favorite, and you can make it in an Instant Pot, slow cooker or on the stovetop. | APinchOfHealthy.com

And I cannot tell you how many people have told me this is the best chili recipe they have ever tried. It did take me years of tweaking. I would estimate I have made it hundreds of times, trying multiple methods and ingredient combinations.

How to make the BEST beef chili recipe

First, gather your ingredients.

Ingredients

Ingredients with label text on white surface

Note: you can totally use some stock (beef or vegetable) in place of the red wine, and we do that often.

Making the best chili ever

I’ll cover the basic stovetop instructions here. See the recipe card for how to make it in the Instant Pot and/ or slow cooker.

First, brown the ground beef over medium heat for a few minutes until crumbly (about 5 minutes).

browning ground beef

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.
stirring meat, veggies and spices cooking in a big pot with a wooden spoon
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.
stirring the best chili in a large pot with a wooden spoon
Now you can get creative a choose toppings here. Some of my favorite toppings for chili:
  • shredded cheese
  • green onion
  • cilan tro
  • diced avocado
  • guacamole
  • tortilla chips
  • sour cream
  • sliced olives
Use your creativity, and top however you wish. Then serve and enjoy!
best chili recipe ever in a white bowl with spoon and diced avocado

Cooking method notes & tips

Now! A bit about the other methods for making the best chili recipe ever. When I make it on the stovetop or slow cooker I double this recipe. Because we eat the heck out of some chili. Plus, it freezes really well.

I use a large stock pot on the stovetop, and I have a large slow cooker like this one that can accommodate a double batch.

That brings me to the only down side that I have found by making it in the Instant Pot: You really should not fill the pot above recommended capacity. And for chili that is about half full.

But the benefit of the Instant Pot? It is fast, and there is zero sacrifice on the flavor. Don’t worry, it still makes about six generous servings.

No matter which way you make it, you need this recipe in your dinner rotation because it is a real crowd-pleaser, y’all! It is so good and flavorful. It is truly a family favorite, and I hope y’all enjoy it as much as we have!

Modifications and substitutions

Also, this recipe is very forgiving. The recipe listed below is what is best, in my opinion. I will list some substitutions that I have made over the years.

  • I’ve used plain sugar instead of maple syrup
  • Used beef stock and/or vegetable stock instead of wine.
  • I’ve used two cans of Ro-tele instead of the tomatoes and green chiles.
  • Used dry beans that I cooked up first. You can do this in your Instant Pot or pressure cooker! I just weigh out 28 ounces on my food scale, plus between 2/3 cup and 1 cup cooking liquid from the beans.
  • I’ve used every color bell pepper, or even the mixed color pre-diced peppers from the grocery store.
  • Used frozen diced onions (about a cup). Yes, these are actually a thing! I got mine at Publix in the freezer section.
  • Bottled minced garlic – about a Tablespoon.
  • Tomato sauce in place of ketchup
  • Impossible vegan beef substitute in place of actual beef – so good!

Also be sure and check out ALL my soup recipes here.

Tools used to make this recipe

Note: These are Amazon affiliate links.

  • Instant Pot, stock pot (use for a double batch) or slow cooker. For this recipe (not double batch) I have also used my multipurpose pot and my enameled cast iron dutch oven.
  • Cutting board
  • Chef’s knife
  • Measuring cup and measuring spoons

BEST Classic Chili Recipe

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classic beef chili topped with avocado in a white bowl with spoon
5 from 4 votes
Print

Classic Beef Chili (Instant Pot, Slow Cooker or Stovetop)

This classic beef chili is a family favorite, and you can make it in an Instant Pot, slow cooker or on the stovetop.
Course Main Course, Soup
Cuisine American
Keyword best chili recipe, chili recipe, classic beef chili
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings 6 servings
Calories 257 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 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
  • 1 tablespoons chili powder
  • 2/3 tablespoon cumin
  • 1 teaspoons ground coriander
  • 1/2 tablespoon real maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoons hot sauce (I use Trappey's Bull brand)
  • 1/3 cup red wine (may substitute beef broth beef stock or even water)
  • 2 cans kidney beans undrained, 14.5 ounces
  • 1 can diced tomatoes undrained, 14.5 ounces
  • 1 can can green chilis undrained, 4 ounces
  • 1/4 cup organic ketchup

Instructions

STOVETOP

  1. Brown the ground beef over medium heat for a few minutes until crumbly (about 5 minutes).

  2. Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
  3. Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
  4. Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil.
  5. 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.
  6. Serve and enjoy!

INSTANT POT

  1. Spray the Instant Pot with a little cooking spray, or drizzle with a little oil.
  2. Set to sauté on regular (middle heat setting), and give it a minute to heat up.
  3. Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon.
  4. Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
  5. Cook for about 8 to 10 minutes.
  6. Turn off the heat, and stir in the tomatoes, green chiles, beans, ketchup and hot sauce.
  7. I always taste the chili at this point to see if I need to add any additional salt, pepper or spices.
  8. Place the lid on, and lock it, with the vent set to "sealing."
  9. Use the manual buttons to set it to 12 minutes.
  10. 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.
  11. After pressure indicator has lowered, switch the lever to venting, and remove the lid.
  12. 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.

SLOW COOKER

  1. 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).
  2. Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
  3. Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
  4. Transfer everything to the slow cooker (or just add the ingredients if you are using the IP on slow cooking setting).
  5. Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce.
  6. Simmer on low heat for 8 to 10 hours.
  7. Serve and enjoy!

Recipe Video

Recipe Notes

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts
Classic Beef Chili (Instant Pot, Slow Cooker or Stovetop)
Amount Per Serving
Calories 257 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 53mg18%
Sodium 459mg20%
Potassium 515mg15%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 14g28%
Vitamin A 1180IU24%
Vitamin C 40.8mg49%
Calcium 61mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Classic beef chili originally appeared on A Pinch of Healthy October 10, 2016. It has been updated with new photos. Here is what it used to look like.

This classic beef chili is a family favorite, and you can make it in an Instant Pot, slow cooker or on the stovetop. | APinchOfHealthy.com

(Visited 107,490 times, 3 visits today)

Related posts:

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  3. Instant Pot Lentil Soup (vegan)
1264 shares
  • Share232
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Reader Interactions

Comments

  1. Claudia says

    January 2, 2022 at 3:11 pm

    Hi, quick question. How spicy does it get with the Chili and hot sauce? Is there a way to omit them and still get the flavor. I’m not sure if it would be too spicy for my kids under 5. Thanks!!

    Reply
    • Marjorie @APinchOfHealthy says

      January 3, 2022 at 9:49 am

      Hi Claudia! I skip the hot sauce for my kids, and I keep the chili powder. It still has a kick, but they eat it happily. You could cut it back a little, but too much would affect the flavor. Hope that helps.

      Reply
  2. Miranda L Wilson says

    October 28, 2021 at 4:37 pm

    5 stars
    I truly loved this recipe, thank you so much for sharing it with us!

    Reply
    • Marjorie @APinchOfHealthy says

      November 1, 2021 at 7:53 am

      I am very happy to hear it, Miranda❤️

      Reply
  3. Rose says

    October 28, 2021 at 1:14 pm

    If this a gluten free recipe

    Reply
    • Marjorie @APinchOfHealthy says

      November 1, 2021 at 7:54 am

      Hi Rose! Yes, this recipe is gluten free, as long as the ingredients you are using are gluten free (mine were).

      Reply
  4. bonzo2u says

    December 31, 2019 at 12:10 pm

    5 stars
    This is a great chili recipe, AND I’ve substituted the ground beef for either ground turkey, or better yet, Beyond meat, to make this a vegan recipe, and you can’t even tell the difference. This is my go-to recipe and always a crowd pleaser

    Reply
    • Marjorie @APinchOfHealthy says

      December 31, 2019 at 3:12 pm

      That is so great to hear! 😎👊🏻🙌🏻

      Reply
  5. Lori Oakason says

    October 14, 2019 at 7:33 am

    It appears in the ingredients list the amount of ground beef needed was omittedo

    Reply
    • Marjorie @APinchOfHealthy says

      October 14, 2019 at 2:01 pm

      It is 1 pound. I see it clearly in the post, so I am not sure what is happening over there.🧐

      Reply
  6. VH says

    October 7, 2019 at 6:23 pm

    So frustrating that there’s not a print option!

    Reply
    • Marjorie @APinchOfHealthy says

      October 10, 2019 at 2:55 pm

      There is a print button, but the color scheme makes it difficult to see. It is located in the recipe card, and it is a gray bar, just below the thumbnail (small picture). Hope that helps!

      Reply
  7. Ken says

    February 4, 2019 at 6:38 am

    5 stars
    MAde this chili today and it was delicious. Used molasses instead of maple syrup, did use wine, used both ketchup AND tomato sauce since my husband makes delicious homemade tomato sauce. Recipe also very easily lends itself to larger quantities. I used almost 2.5 lbs of meat – ground beef and ground pork – in my 6 qt instant pot. The larger amount fit just fine! Delicious chili. Thank you.

    Reply
    • Marjorie @APinchOfHealthy says

      February 4, 2019 at 8:42 am

      I am so glad you enjoyed it Ken!🙌🏻

      Reply
  8. kharrington says

    November 28, 2018 at 1:56 pm

    I would like to try the slow cook method on my insta pot, how would i do that? ( Not sure why none of my caps are working. lol)

    Reply
    • Marjorie @APinchOfHealthy says

      November 29, 2018 at 11:29 am

      I am going to be brutally honest and share that I do not love the slow cooker function on the Instant Pot, and I never use it.😬 If you do use it, I would recommend using the high setting. I have heard many people commenting on how low is pretty much equal to keep warm on standard slow cookers.

      Reply
  9. Brenda says

    October 8, 2017 at 6:59 pm

    I like to follow your blog and recipes but I can’t easily read anything with all the ads and especially the bar on the side with the Pinterest Facebook “squares”. Is there any way for me to eliminate that bar so I can see the entire article?

    Reply
    • Marjorie@APinchOfHealthy says

      October 9, 2017 at 1:26 pm

      Hi Brenda. Yep, there is a way to make it go away. If you tap it, there will be arrows at the bottom of that bar. Tapping the arrows makes it disappear. Hope that helps!
      Marjorie

      Reply
    • Marjorie@APinchOfHealthy says

      October 9, 2017 at 1:30 pm

      Hi Brenda. Yep, there is a way to make it go away. If you tap it, there will be arrows at the bottom of that bar. Tapping the arrows makes it disappear. Hope that helps!

      Reply
  10. Sara says

    October 11, 2016 at 3:02 pm

    This looks wonderful. Would any changes to cooking time be needed if using ground turkey?

    Reply
    • Marjorie@APinchOfHealthy says

      October 11, 2016 at 3:22 pm

      Hi Sara, thanks for your question. No changes. We have made it with turkey tons of times, and it is great. I hope you enjoy it! 🙂

      Reply

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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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