Instant Pot Slow Cooked Ground Beef And Cocoa Chili Recipes

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INSTANT POT SLOW-COOKED GROUND BEEF AND COCOA CHILI



Instant Pot Slow-Cooked Ground Beef and Cocoa Chili image

Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.

Provided by Daniel Shumski

Categories     Chili     Super Bowl     Slow Cooker     Instant Pot     Winter     Soup/Stew     Meat     Ground Beef     Tomato     Bean     Beef

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 medium white or yellow onions, finely chopped
1 medium green or red bell pepper, stemmed, seeded, and chopped
2 cloves garlic, finely chopped
1 small jalapeño, stemmed, seeded, and finely chopped
1 pound ground beef
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt, plus extra as needed
1/4 teaspoon freshly ground black pepper, plus extra as needed
1 (14 1/2-ounce) can diced tomatoes, drained
1 cup store-bought reduced-salt beef broth, or homemade beef broth
Finely grated zest and freshly squeezed juice of 2 medium limes
1 (15 ounce) can black beans, drained and rinsed
Crushed roasted peanuts, for garnish

Steps:

  • Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
  • Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
  • Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
  • When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
  • Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
  • Do Ahead
  • Chili will keep, in an airtight container in the refrigerator, for up to 4 days.

SLOW-COOKED BEEF AND BEAN CHILI IN THE INSTANT POT®



Slow-Cooked Beef and Bean Chili in the Instant Pot® image

Keep your house cool and dishes to a minimum with this slow-cooked chili cooked completely in the Instant Pot®. Your kids won't notice the hidden beans. Serve chili with buttered toast or tortilla chips.

Provided by Debrah

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h15m

Yield 6

Number Of Ingredients 10

1 pound ground beef
1 medium onion, diced
1 medium bell pepper, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic salt
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon water, or as needed
1 (28 ounce) can tomato sauce
¼ cup chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, bell pepper, chili powder, cumin, and garlic salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • While beef is cooking, place kidney beans in a food processor. Process until smooth, adding water as needed to allow smooth processing.
  • Add tomato sauce, pureed beans, and parsley to the beef mixture. Close and lock the lid. Switch to the Slow Cook function (Normal) according to manufacturer's instructions. Set steam valve to vent and set timer for 6 hours.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 22.3 g, Cholesterol 46.4 mg, Fat 12.9 g, Fiber 7.8 g, Protein 18.8 g, SaturatedFat 4.8 g, Sodium 1211.4 mg, Sugar 6.7 g

SLOW COOKER GROUND BEEF CHILI



Slow Cooker Ground Beef Chili image

This slow cooker ground beef chili comes out great every time, thick and rich.

Provided by SapphireNinja

Categories     100+ Everyday Cooking Recipes     Slow Cooker     Soups and Stews     Chili

Time 4h15m

Yield 6

Number Of Ingredients 8

1 pound ground beef
2 (19 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 medium green bell pepper, finely chopped
1 tablespoon dehydrated onion flakes
1 tablespoon chili powder
1 teaspoon ground cumin

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to the bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
  • Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.

Nutrition Facts : Calories 349 calories, Carbohydrate 41.1 g, Cholesterol 47.3 mg, Fat 10.6 g, Fiber 14.8 g, Protein 25.4 g, SaturatedFat 3.7 g, Sodium 808.3 mg, Sugar 2.3 g

INSTANT POT BEEF CHILI RECIPE BY TASTY



Instant Pot Beef Chili Recipe by Tasty image

Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!

Provided by Tasty

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 lb ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ cup tomato paste
1 can whole peeled tomato
1 can kidney bean, drained and rinsed
1 ½ cups chicken stock
shredded cheddar cheese, for serving
fresh cilantro, roughly chopped, for serving
sour cream, for serving

Steps:

  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
  • Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
  • Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
  • Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
  • Enjoy!

Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams

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