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Easy Peasy Beef Chili – Stove, Instant Pot, Crock-Pot

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If you’re like me, you’re always short on time and are ALWAYS looking for ways to put healthy meals on the table but don’t have a lot of time to do it. Now, I’m a big chili lover and while it’s officially spring, we’ve still got cool nights so what’s better than a hot bowl of beef chili with some diced onions and cheese on top? I’m not a big cracker person, my Daddy crunches up crackers on top, but I love lots of chopped onions on mine. Here’s a great beef chili recipe that you and your family will love!

INGREDIENTS
1 pound ground beef 85% lean or ground turkey
1 small to medium yellow onion diced
1 bell pepper diced, red or yellow
3 cloves medium fresh garlic finely minced
1 tablespoon chili powder
2/3 tablespoon cumin
1 teaspoon ground coriander
1/2 tablespoon real maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoons hot sauce (I use Frank’s RedHot or Trappeys)
1/3 cup beef broth or water
2 cans kidney or pinto beans undrained, 14.5 ounces
1 can diced tomatoes undrained, 14.5 ounces
1 can can green chili’s undrained, 4 ounces
1/4 cup organic ketchup

Instructions
STOVETOP
Brown the ground beef over medium heat for a few minutes until crumbly (about 5 minutes).
Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil.
Reduce heat and simmer over low heat for 1.5 to 2 hours, partially covered (I just tilt the lid to leave a slight gap), stirring frequently.
Serve and enjoy!

INSTANT POT

Spray the Instant Pot with a little cooking spray, or drizzle with a little oil.
Set to sauté on regular (middle heat setting), and give it a minute to heat up.
Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon.
Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
Cook for about 8 to 10 minutes.
Turn off the heat, and stir in the tomatoes, green chiles, beans, ketchup and hot sauce.
I always taste the chili at this point to see if I need to add any additional salt, pepper or spices.
Place the lid on, and lock it, with the vent set to “sealing.”
Use the manual buttons to set it to 12 minutes.
Allow the pressure cooked to release naturally. Do not use the quick release lever, but let the pressure indicator sink on its own. Mine took about 23 minutes.
After pressure indicator has lowered, switch the lever to venting, and remove the lid.
Optional: If you wish to reduce the liquids, you can cook on sauté low for a few more minutes, until some of the liquids evaporate. Stir frequently, if you do this.

CROCK-POT


Brown the ground beef (on the stovetop, or in the IP if you are using the slow cooking setting) over medium heat for a few minutes until crumbly (about 3 to 4 minutes).
Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.
Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.
Transfer everything to the Crock-Pot (or just add the ingredients if you are using the IP on slow cooking setting).
Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce.
Simmer on low heat for 8 to 10 hours.
Serve and enjoy!

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