Classic Beef Chili (Instant Pot, Slow Cooker or Stovetop

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Bell pepper, red or green
  • 1 tsp Coriander, ground
  • 3 cloves Garlic, medium fresh
  • 1 1 can can Green chilis
  • 2 cans Kidney beans
  • 1 can Tomatoes
  • 1 Yellow onion, small to medium

• Condiments

  • 1 tsp Hot sauce
  • 1/4 cup Ketchup, organic
  • 1/2 tbsp Maple syrup, real

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Chili powder
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2/3 tbsp Cumin

• Beer, Wine & Liquor

  • 1/3 cup Red wine

Found on apinchofhealthy.com

Description

Directions

• 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!

Nutrition