Old-School Beef Chili

Ingredients

Protein

ground beef1.5 lb

Dry Goods

diced tomatoes with green chiles1 can (approx 14 ounces)
red kidney beans1 can (approx 14 ounces)
amber beer1 cup

Spices

ground cumin1 teaspoon
paprika1 teaspoon
red pepper flakes.25 teaspoon

Produce

onion1 large yellow, diced
garlic4 cloves, minced
red bell pepper1 diced

Instructions

This chili is great in the slow cooker, Instant Pot, or on the stovetop. It’s super easy to prep ahead of time and freeze, or chill until you’re ready to eat! Swap out the beef for ground turkey, or the red kidney beans for black beans. And don’t forget to add your favorite topings! We love adding a squeeze of lime, some sour cream, avocado slices, hot sauce, and maybe shredded cheese. Corn chips or tortilla chips are a great addition on the side!

Stovetop Method:

  1. Sweat the onions and garlic in oil over medium heat until the onions have started to soften and the garlic is fragrant.
  2. Add the ground beef and cook, stirring occasionally to break it up, until the beef is cooked through.
  3. Add the remaining ingredients (except for the toppings!) and turn the heat down to a simmer.
  4. Cook 20-35 minutes, stirring occasionally, until cooked down and starting to thicken.
  5. Serve hot with your favorite toppings.

Instant Pot Method:

  1. Combine all ingredients in the Instant Pot and seal the lid.
  2. Cook on High Pressure for 10 minutes with natural release.
  3. When the lid opens, stir the ingredients together to combine.,
  4. Serve hot with your favorite toppings.

Slow Cooker Method:

  1. Combine all ingredients in the slow cooker and secure the lid.
  2. Cook on low for 4 hours, high for 2, stirring occasionally to break up the ground beef.
  3. Serve hot with your favorite toppings.

Prep Plan

Stovetop

1. Diced the onions and mince the garlic 2. Sweat the onions and garlic in olive oil over medium heat until the onions start to soften. 3. Add the ground beef and cook, using a wooden spoon or a potato masher to break up the beef as it browns. 4. Add the remaining ingredients and turn the heat down to a simmer. 5. Cook 20-30 minutes or until thickened slightly. 6. Serve with your favorite toppings.

Instant Pot

1. Dice the onions and mince the garlic. 2. Add the onions, garlic, and remaining ingredients to a large resealable bag or container. 3. Store in the refrigerator for up to 4 days or the freezer for up to 3 months. 4. To cook, seal lid and cook on High Pressure: From frozen: 20 minutes with natural pressure release From thawed: 10 minutes with natural pressure release. 5. Once the lid is opened, use a spoon to combine ingredients. 6. Serve hot with your favorite toppings.

Slow Cooker:

1. Dice the onions and mince the garlic. 2. Add the onions, garlic, and remaining ingredients to a large resealable bag or container. 3. Store in the refrigerator for up to 4 days or the freezer for up to 3 months. 4. To cook, seal lid and cook on low for 4 hours, high for 2. 5. Stir occasionally to break up the beef while cooking. 6. Serve hot with your favorite toppings.

Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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