The Ultimate Fast & Easy Beef Chili Recipe: Instant Pot and Slow Cooker Comfort Food
There’s a special magic in a steaming bowl of chili, especially when the weather cools down. It’s the quintessential comfort food, hearty, satisfying, and endlessly customizable. But who says comfort food has to be complicated or take hours to prepare? This Fast and Easy Beef Chili recipe is designed for those busy weeknights when you crave something rich and flavorful without the fuss. Whether you’re a fan of the lightning-fast efficiency of the Instant Pot or prefer the slow-simmered perfection achieved in a slow cooker, this recipe has you covered. It’s also incredibly versatile – feel free to substitute beef with ground turkey or chicken for a lighter twist. You might notice a vibrant, brighter hue in the chili pictured here; for this particular batch, I used New Mexican Chili powder, which lends a beautiful reddish-orange color, perfect for a festive occasion like Halloween or just to add a cheerful touch to your dinner table. However, any quality chili powder you have on hand or prefer will work wonderfully. This recipe is all about creating a delicious, no-stress meal that truly warms you from the inside out.
This recipe truly embodies simplicity and flavor. We’re talking minimal prep and maximum taste, making it ideal for busy families or anyone looking to whip up a satisfying meal in a flash. Forget standing over the stove for hours; with your chosen appliance, this chili practically cooks itself. For those opting for the Instant Pot, your cooking time will be a mere 25 minutes under pressure, plus release time. If the slow cooker is your preferred method, simply set it on low for 6-8 hours, and come home to a house filled with the inviting aroma of homemade chili. No matter which method you choose, you’re in for a treat.
Crafting the Perfect Chili Base: Essential Ingredients and Prep
The beauty of this chili lies in its straightforward ingredients and minimal preparation. You’ll need just a few fresh items and some pantry staples to create a flavorful foundation. Start by finely chopping your green bell pepper and onion, and mincing your garlic. These aromatics are key to building depth of flavor. While you’re at it, open your canned goods – the diced tomatoes, tomato sauce, and beans – and have your selection of spices ready. Getting all your ingredients, a technique known as “mise en place,” organized before you start cooking makes the entire process incredibly smooth and fast, especially once your ground meat is browned.
For the meat, we recommend lean ground beef for a classic chili flavor, but ground turkey or chicken work just as well if you’re looking for a lighter option or simply prefer poultry. The canned diced tomatoes and tomato sauce provide a rich, tangy base, while kidney, black, or white beans add bulk and protein, making the chili even more filling. Don’t forget to rinse and drain your canned beans to reduce excess sodium and improve texture. The star of the show, of course, is the chili powder. As mentioned, New Mexican chili powder offers a unique, bright flavor and color, but a good quality standard chili powder or even a blend of your favorite spices like cumin, paprika, and a touch of cayenne will create a delicious result tailored to your taste buds.
How to Make Fast and Easy Beef Chili in an Instant Pot
The Instant Pot truly shines when it comes to speed and convenience, transforming this chili from a slow-simmered affair to a quick weeknight marvel. The secret to its efficiency lies in its browning capabilities and pressure cooking function, which tenderizes the meat and melds flavors in a fraction of the time. Here’s how to create an incredibly flavorful beef chili with your Instant Pot:
- **Prepare Your Ingredients:** Before you begin, have your green bell pepper, onion, and garlic chopped and minced. Open your cans of diced tomatoes, tomato sauce, and rinse and drain your beans. Measure out your chili powder, basil, salt, and pepper. This pre-prep ensures a seamless cooking process.
- **Brown the Ground Meat:** Place your Instant Pot on the “Saute” mode. Once hot, add your ground beef (or turkey/chicken). Break up the meat with a spoon and brown it thoroughly. This step is crucial for developing deep, savory flavors. It should take about 5 minutes. Drain any excess fat if necessary.
- **Combine All Ingredients:** After browning the meat, press “Cancel” to turn off the saute mode. Add your fresh ingredients (chopped bell pepper, onion, minced garlic), canned diced tomatoes, tomato sauce, drained beans, chili powder, dried basil, kosher salt, and pepper to the pot. Stir everything thoroughly until well combined.
- **Pressure Cook:** Secure the Instant Pot lid and make sure the pressure release valve is set to “Sealing.” Select the “Meat/Stew” program and set the cooking time for 10 minutes on high pressure.
- **Natural Release and Serve:** Once the cooking cycle is complete, allow for a Natural Release for 10 minutes. This means letting the pressure naturally decrease without manually opening the valve. After 10 minutes, carefully switch the pressure release valve to “Venting” to release any remaining pressure. Once the floating valve drops, it’s safe to open the lid. Give your chili a good stir and taste for seasoning, adjusting salt and pepper as needed.
- **Garnish and Enjoy:** Your rich, hearty Instant Pot beef chili is now ready! Ladle it into bowls and let everyone customize their serving with a variety of delicious toppings.
The total time from start to finish, including prep and pressure release, is surprisingly quick, making this a perfect last-minute meal that tastes like it simmered all day. The Instant Pot truly makes comfort food accessible on even the busiest evenings.
How to Make Fast and Easy Beef Chili in a Slow Cooker
For those who love the “set it and forget it” convenience, the slow cooker method delivers a chili with incredibly tender meat and deeply developed flavors. While it requires a bit more foresight due to the longer cooking time, the hands-off nature makes it ideal for weekend meal prep or when you want a warm meal waiting for you after a long day. The gentle, consistent heat of the slow cooker allows all the ingredients to meld together beautifully, resulting in a rich and robust chili.
- **Initial Preparation:** As with the Instant Pot method, begin by chopping your green bell pepper and onion, and mincing your garlic. Have your canned diced tomatoes, tomato sauce, and beans ready (rinsed and drained). Gather all your measured spices.
- **Brown the Ground Meat (Important Step!):** In a large non-stick pan over medium-high heat, brown your ground beef (or turkey/chicken) thoroughly. Breaking up the meat as it cooks helps it brown evenly. This step is essential even for slow cookers, as browning caramelizes the meat, adding a layer of rich flavor that you won’t get by simply adding raw meat to the slow cooker. It should take approximately 5-10 minutes.
- **Transfer to Slow Cooker:** Once the ground meat is beautifully browned, transfer it to your slow cooker, including any flavorful juices from the pan. These juices will contribute significantly to the chili’s taste.
- **Add Remaining Ingredients:** To the slow cooker, add the chopped green bell peppers, onions, minced garlic, canned diced tomatoes, tomato sauce, drained beans, chili powder, dried basil, kosher salt, and pepper. Stir everything well to combine all the ingredients evenly.
- **Slow Cook to Perfection:** Place the lid on your slow cooker and set it to the “Low” setting. Allow the chili to cook for 6-8 hours. The longer cooking time on low heat ensures the meat becomes incredibly tender and the flavors have ample time to meld and deepen. If you’re short on time, you can cook it on “High” for 3-4 hours, but for the best flavor, “Low” is recommended.
- **Final Check and Serve:** Once the cooking time is up, give the chili a taste and adjust seasonings if needed. Ladle the hot chili into bowls and get ready to pile on your favorite toppings! The aroma alone will be enough to get everyone excited for dinner.
Both methods yield a fantastic chili, but the slow cooker offers a unique depth of flavor that can only come from hours of gentle simmering. It’s perfect for those days when you have a bit of time in the morning to do the initial prep, and then simply let your appliance do the rest.
Serving Suggestions & Customizing Your Chili Experience
What truly elevates a bowl of chili from great to extraordinary are the toppings! They add texture, freshness, and another layer of flavor, allowing everyone at the table to customize their chili exactly to their liking. Our Fast and Easy Beef Chili provides the perfect canvas for a wide array of delicious additions. Here are some popular and recommended toppings to inspire your chili bar:
- **Grated Cheese:** A classic for a reason! Shredded cheddar cheese or a spicy Monterey Jack (or pepper jack) melts beautifully into the warm chili, adding a creamy, savory note.
- **Diced Onions:** Finely chopped red or white onion provides a fresh, crisp bite and a pungent flavor that contrasts wonderfully with the rich chili.
- **Fresh Cilantro:** A sprinkle of fresh, chopped cilantro adds a bright, herbaceous aroma and a pop of green.
- **Jalapeños:** For those who like a kick, fresh or pickled jalapeño peppers (sliced or chopped) offer a pleasant heat. Adjust the quantity to your preferred spice level.
- **Sour Cream or Greek Yogurt:** A dollop of cool sour cream or plain Greek yogurt provides a creamy tang that mellows the spice and adds a luxurious texture.
- **Avocado:** Diced or sliced avocado adds a creamy, healthy fat that is both delicious and visually appealing.
- **Corn Chips or Crackers:** Crushed corn chips, tortilla chips, or a side of saltine crackers add a satisfying crunch and are perfect for scooping up every last bit of chili.
- **Hot Sauce:** For the true spice lovers, a dash of your favorite hot sauce can take the heat up a notch.
- **Lime Wedges:** A squeeze of fresh lime juice just before eating can brighten all the flavors.
Don’t be afraid to experiment with your toppings! From a simple sprinkle of cheese to a fully loaded bowl, serving chili your way guarantees it will be a crowd-pleaser, satisfying even the pickiest eaters. This adaptability is part of what makes chili such a beloved dish.
Looking for more hearty soups to warm your soul? Don’t miss our Italian Lentil Sausage Soup, another delicious and incredibly satisfying recipe that’s also Instant Pot friendly, making it another fantastic option for a quick and flavorful meal.
Fast and Easy Beef Chili
Ana | Claudia’s Table
October 19, 2020
Pin Recipe
Equipment
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Instant Pot
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Slow cooker
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Large Skillet (for slow cooker method)
Ingredients
Chili
- 1 lb ground beef, turkey or chicken lean preferred
- 1 small green bell pepper finely chopped
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes undrained
- 1 8oz can tomato sauce
- 1 14.5 oz can kidney beans, black beans or white beans rinsed and drained
- 1 tbsp chili powder (New Mexican chili powder for a brighter color, or your preferred blend)
- 1/2 tsp dried basil
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Optional Toppings (approximate quantities)
- 6 oz shredded cheddar cheese or Monterey jack cheese
- 1/2 cup diced onion, red or white finely chopped
- 1/2 cup fresh cilantro leaves chopped
- 1/4 cup chopped jalapeño peppers fresh or pickled
- 1/2 cup sour cream or Greek yogurt
- Avocado diced (optional)
- Corn chips or tortilla chips for crunch (optional)
Instructions
Instant Pot Method
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Finely chop your green bell pepper and onion, and mince your garlic.
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Open your canned goods (diced tomatoes, tomato sauce, and beans), making sure to rinse and drain the beans. Gather all your spices. This preparation will make the cooking process much faster after browning the ground meat.
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Set your Instant Pot to “Saute” mode. Once hot, add the ground beef (or turkey/chicken) and brown it for about 5 minutes, breaking it up with a spoon. Drain any excess fat.
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Press “Cancel” on the Instant Pot. Add the chopped bell pepper, onion, minced garlic, canned diced tomatoes, tomato sauce, drained beans, chili powder, dried basil, salt, and pepper to the pot. Stir everything thoroughly to combine.
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Secure the Instant Pot lid and set the pressure release valve to “Sealing.” Select the “Meat/Stew” program and set the cooking time to 10 minutes on high pressure. Once cooking is complete, allow for a 10-minute Natural Release, then carefully release any remaining pressure manually. Check for salt and adjust as needed.
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Serve the chili hot in bowls, allowing everyone to add their favorite toppings such as shredded cheese, diced onions, fresh cilantro, jalapeños, and sour cream. Enjoy!
Slow Cooker Method
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Finely chop your green bell pepper and onion, and mince your garlic.
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Open your canned goods (diced tomatoes, tomato sauce, and beans), making sure to rinse and drain the beans. Gather all your spices. This preparation will streamline the cooking process.
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In a large non-stick pan, brown your ground beef (or turkey/chicken) over medium-high heat for about 5-10 minutes, breaking it up as it cooks. Browning the meat before adding it to the slow cooker adds significant depth of flavor.
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Transfer the browned meat and its juices to the slow cooker.
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Add the chopped green bell peppers, onions, minced garlic, canned diced tomatoes, tomato sauce, drained beans, chili powder, dried basil, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Set the slow cooker to “Low” and cook for 6-8 hours, or on “High” for 3-4 hours.
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Once done, give the chili a good stir and taste for seasoning, adjusting as needed. Ladle into bowls and serve with all your favorite toppings for a comforting meal.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
All content and photographs ©Claudia’s Table and claudiastable.com