Description
A hearty and flavorful ground beef chili made in the Instant Pot or on the stovetop, packed with spices and vegetables.
Ingredients
Scale
- 2 lbs. ground beef
- 4 tsp. olive oil, divided
- 1 large onion, chopped
- 2 red bell peppers, stem and seeds removed and chopped
- 1 T crushed garlic
- 1 T ground cumin
- 1 T chili powder (see notes)
- 2 tsp. dried cilantro (optional, but good if you like cilantro)
- 2 cans black olives (6 oz. cans)
- 1 4 oz. can diced green chiles (see notes)
- 1 14 oz. can beef broth
- 2 14 oz. cans crushed tomatoes
- 2 T lime juice (see notes)
- salt and fresh-ground black pepper to taste
Instructions
- Heat 2 tsp. olive oil in a frying pan over medium-high heat. Add the ground beef and cook until the beef is cooked through and nicely browned. Add cooked beef to the Instant Pot.
- While beef cooks, peel the onion and chop into pieces about 1/2 inch square. Cut out stem and remove seeds from the red bell pepper and chop peppers into pieces the same size as the onions.
- Heat the other 2 tsp. oil in the frying pan (or in the Instant Pot) and sauté the onions and peppers until they’re barely starting to soften. Then add the crushed garlic, ground cumin, chili powder, and dried cilantro and cook about 2 minutes more. Add onions, peppers, and spices to the Instant Pot.
- While you cook the onions and peppers, drain olives and cut each one in half.
- Deglaze the frying pan with the can of beef stock and add to Instant Pot with the diced green chiles and juice, crushed tomatoes, and olives.
- Lock the lid and set the Instant Pot to HIGH PRESSURE and cook for 15 minutes.
- Use QUICK RELEASE to release the pressure.
- Check to see if you’d like the chili to be a bit thicker, and if so use SAUTE, medium heat and cook until some water has evaporated and chili is as thick as you prefer.
- Stir in the lime juice and season to taste with salt and fresh-ground black pepper.
- Serve the Instant Pot Chili hot, with sour cream and grated cheese to add at the table.
- To make on the stovetop, brown the ground beef as described above and put it in a heavy soup pot.
- Cook the onions, peppers, and spices as described above and add to soup with all the same ingredients as above but use two 14 oz. cans of beef stock for stovetop cooking.
- Simmer the chili on low heat for about 45 minutes, or until it has cooked and thickened to your liking.
- Turn off heat, stir in the lime juice, season with salt and fresh ground black pepper and serve the Ground Beef Chili hot.
Notes
- For a milder chili, reduce the amount of chili powder.
- You can adjust the thickness of the chili by adding more beef broth or by cooking it longer on sauté.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg