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

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.