Beef Chili

Beef Chilli

Instant Pot beef chilli that is rich, hearty, and ready in under an hour with all the classic flavours you love.

Yield: 6 servings | Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes

Ingredients 450 g (1 lb) minced beef (85/15 or 90/10); 30 ml (2 Tbsp) avocado or olive oil; 3 garlic cloves, finely minced; 1 small sweet onion, diced; 2–3 jalapeño peppers, deseeded, diced; 120 ml (½ cup) beef stock; 45 g (3 Tbsp) tomato purée; 4 Tbsp chilli seasoning; 15 ml (1 Tbsp) Worcestershire sauce; 12 g (1 Tbsp) brown sugar; 1 ½ tsp salt; ½ tsp black pepper; ¼–½ tsp cayenne pepper (optional); 800 g (28 oz) tinned crushed tomatoes; 1 tin red kidney beans, rinsed and drained

Method

1. Heat oil in a 6-litre Instant Pot. Add minced beef and cook 5–6 minutes until browned.

2. Add onion, jalapeños, and garlic. Sauté 2–3 minutes until onion is tender.

3. Stir in stock, tomato purée, chilli seasoning, Worcestershire, sugar, salt, black pepper, and cayenne. Scrape the pot base. Add tomatoes and beans on top without mixing.

4. Secure lid, seal valve, and cook on high pressure for 20 minutes. Release pressure (quick or natural).

5. Stir well and serve hot with toppings such as cheese, sour cream, or green onions.

Optional Variations

1. Add sweetcorn kernels for extra texture.

2. Swap kidney beans for black beans.

3. Use ground turkey instead of beef for a lighter version.

4. Add smoked paprika for a deeper, smoky flavour.