If you’re looking to make a big batch of hearty ground beef chili, this is the recipe for you. We love chili and can’t get enough of it – especially in the winter months. Now that I spend my days taking care of and playing with my little one – I try to cook in bulk in the evenings or during weekends while my husband Roby plays with our kiddo.
This recipe is bean-free, though you can add kidney beans if you want. We prefer our chili to be filled with lots of veggies: carrots, celery, bell peppers, and tomatoes. In my opinion, chili doesn’t need beans (unless you’re making a white chicken chili, that is – and even then, it’s optional).
I love making chili (and pretty much anything and everything) in my Instant Pot – it helps combine all the flavors in this dish in a short amount of time. You can make this chili in a slow cooker, too, if you want.
This recipe freezes well, so eat some chili today, tomorrow, all week and freeze for later! If it’s too much, you can certainly halve the recipe. But trust me, you’ll find a way to eat it all.
Ground Beef Chili (Instant Pot & Slow Cooker)
Ground Beef Chili (Instant Pot & Slow Cooker)
Ingredients
- 2 pounds ground beef
- 2 tablespoons oil or fat of choice
- 2 red onions diced
- 10 garlic cloves minced
- 8 carrots chopped
- 5 stalks celery chopped
- 2 bell peppers chopped
- 1-2 jalapenos minced (remove the seeds and rib for a less spicy chili)
- 4 14 ounce cans organic diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste (optional)
Instructions
Instant Pot Directions:
- Press the “Sauté” button on the Instant Pot, and add the oil, onions and garlic to the pot. Saute for 1-2 minutes, then add the ground beef. Cook until the beef is browned.
- Add the remaining ingredients to the pot, then cover and lock the lid.
- Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Bean/Chili” button to begin the pressure cooking. It will automatically be set for 30 minutes. Make sure the steam valve is closed.
- Once the chili is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally (I do not recommend using quick release as the pot is very full).
- Garnish with cilantro, cheese, or sour cream if desired.
Slow Cooker Directions:
- Add oil to a pan and saute the onions and garlic for 2-3 minutes.
- Next, add the ground beef and cook until browned, about 10 minutes.
- Add the onions, garlic and beef to a slow cooker along with the remaining ingredients and cook on low for 4-5 hours.
Julie says
Hi Ashley! We just got our instant pot and have made your Kale Chana Masala and LOVE it! thank you! I have a question: we love beans and would like to add about 3-4 cups of cooked beans to this chili recipe. Can we do that without altering the recipe otherwise? We have a 6 quart instant pot. Thanks!
My Heart Beets says
Julie, I’m so glad to hear that! As for this recipe, you can definitely add beans to this – I think it’ll be great. You may need to adjust the spices at the end if you feel it needs more flavor but I think it’ll be fine. I actually also have another chili recipe on my blog that calls for dried kidney beans if you’d like to check that out: https://myheartbeets.com/instant-pot-ground-beef-kidney-bean-chili/