I love this quick and easy beef chili made with black beans, tomatoes, homemade chili spices and beer. This chili pleases all the palates in my house – not too spicy (although you can kick it up if you wish), loaded with flavor, and ready in less than 30 minutes. I have partnered with Beef. It’s What’s For Dinner to share this recipe which you’ll NEED to make soon! The timing couldn’t be better as I’ve gotten at least three requests this week for a beef chili recipe (how is it possible I don’t have a beef chili recipe on my blog!).
The beer, of course is optional, you can swap it for broth if you prefer. What really makes a chili complete in my opinion are the toppings – a dollop of sour cream, some diced red onions and cilantro are a must for me!
I’m also obsessed with cutting open a small avocado, removing the pit and filling it with chili plus toppings. Folks this is SO good!
If you prefer to make this on the stove, I would simply cook it covered low heat and add 10 minutes. One thing I love about using a pressure cooker for dishes that use lean ground beef, is that it comes out a lot more tender than it would on the stove.
This chili recipe was modified from the new Beef. It’s What’s For Dinner website and I used this recipe with my own blend of chili spices, plus I added some tomato sauce and modified it for the pressure cooker. They have so many great recipes on their site I’m dying to try like this One Pan Roasted Tri-Tip and Brussels Sprouts and this One-Dish Beef Stroganoff just to name a few. With more than 126 beef cuts, I love the helpful guides for every cut and cooking method, like this Best Beef Cuts for Slow Cooking, which also applies to the pressure cooker and shows where the cut comes from on the animal, how to cook it and nutritional information.
Leftovers are great the next day or you can freeze them for another night. Hope you enjoy and tell me, what are your favorite chili toppings?
Quick Beef Chili Recipe (Instant Pot or Stove Top)
Ingredients:
- 1 pound Ground Beef (93% lean)
- 3/4 teaspoon kosher salt
- 1/2 small onion, chopped
- 1 medium red bell pepper, chopped
- 1 can (15 ounces) reduced-sodium black beans, rinsed, drained
- 1 can (10 ounce) mild diced tomatoes with green chilies, drained
- 1/2 cup canned tomato sauce
- 3/4 cup light beer (Corona) or 3/4 cups reduced-sodium beef broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- black pepper, to taste
- chopped red onions
- cilantro leaves
- lime wedges
- sour cream
- cheddar
- avocado
Directions:
- Press saute on the Instant Pot, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
- Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, beer and spices.
- Cover and cook on high pressure 20 minutes to blend the flavors, stirring occasionally.
- Serve with toppings, as desired.
- Heat a large pot on medium-high heat, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
- Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, beer and spices.
- Cover and cook low heat 30 minutes to blend the flavors, stirring occasionally.
- Serve with toppings, as desired.
Nutrition Information
Yield: 1 1/2 cups, Serving Size: 1 1/2 cups
- Amount Per Serving:
- Smart Points: 6
- Points +: 7
- Calories: 312
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 71mg
- Sodium: 629.5mg
- Carbohydrates: 22.5g
- Fiber: 8.5g
- Sugar: 2.5g
- Protein: 31.5g
Disclosure: This post was sponsored by Beef. It’s What’s For Dinner. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
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