Hearty Beef & Bean Chili – Stovetop, Pressure Cooker or Slow Cooker
A rich, comforting chili made with ground beef, black beans, and a quick homemade spice blend, ready in about 40 minutes on the stove or in a pressure cooker, or slowly simmered in a slow cooker.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings4
This is the kind of chili that hits the spot on a chilly evening: hearty, beefy, and loaded with beans and tomatoes. The homemade spice blend—cumin, chili powder, paprika, and garlic powder—gives it a warm, smoky depth without relying on packaged mixes.
You can make it three ways: quickly in an Instant Pot, slowly in a slow cooker, or on the stovetop. Each method yields the same satisfying result, so choose the one that fits your schedule. Serve it with your favorite toppings—sour cream, cheese, avocado, and lime wedges all work beautifully.
Ingredients
Converted amounts are rounded.
Method
- For the pressure cooker: Turn the Instant Pot to sauté, add the beef, season with salt, and cook, breaking it into 3/4-inch crumbles and stirring occasionally, until browned, about 5 minutes.
- Add the onion and bell pepper and cook for 1 to 2 minutes, until slightly softened.
- Stir in the beans, tomatoes, tomato sauce, beer, and spices.
- Cover, set to high pressure, and cook for 20 minutes to blend the flavors. Let the pressure release naturally, then taste for salt and adjust.
- For the stovetop: Heat a large pot over medium-high heat, add the beef, season with salt, and cook, breaking it into 3/4-inch crumbles and stirring occasionally, until browned, about 5 minutes.
- Add the onion and bell pepper and cook for 1 to 2 minutes.
- Stir in the beans, tomatoes, tomato sauce, beer, and spices.
- Cover, reduce heat to low, and simmer for at least 60 minutes, stirring occasionally. Taste for salt and adjust.
- For the slow cooker: Brown the beef in a skillet first, then transfer to the slow cooker with the remaining ingredients.
- Cook on low for 8 hours. Taste for salt and adjust.
- Serve with your choice of toppings.
💡 Tips
- For a thicker chili, mash some of the beans with a fork before adding them.
- If you prefer a spicier chili, use hot diced tomatoes with green chilies or add a pinch of cayenne.
- Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
Inspired by a recipe from Skinnytaste