Slow Cooked Spiced Beer Beef Chili

By: Instant Pot Culinary Team

Slow Cooked Spiced Beer Beef Chili
cuisine icon Cuisine
American, Mexican, Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
14 oz can of pinto beans, 14 oz cans of red kidney beans, 6 oz can of tomato paste, 6-8 servings, american, beer, brow sugar, can of crushed tomatoes, cayenne pepper, chili, cider vinegar, cook 4 hour, dinner, easy, garlic cloves, garlic powder, grated old cheddar cheese, ground beef, ground cinnamon, ground cumin, Instant Pot Culinary Team, large red onion, lunch, main course, mexican, modern, more than 2 hours, mustard powder, olive oil, onion powder, parsley, prep 15 min, sauté, sea salt, slow cook, slow cook recipes, smoked paprika, sour cream, soy sauce, sriracha powder, tortilla chips, unsweetened cocoa powder, worcestershire sauce

prep icon Prep Time
15 min
cook icon Cook Time
4 hour

serving icon Servings
6-8 servings
Ingredients
  • 3 tbsp olive oil
  • 1 large red onion
  • 1 1/2 tsp sea salt
  • 2 lbs ground beef
  • 5 garlic cloves
  • 1 6 oz Can of tomato paste
  • 1 tbsp smoked paprika
  • 2 tsp Sriracha powder
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 12 oz beer
  • 14 oz Can of crushed tomatoes
  • 1/4 cup cider vinegar
  • 2 tbsp Brow sugar
  • 2 tbsp soy sauce
  • 1 1/2 tsp unsweetened cocoa powder
  • 2 14 oz cans of Red kidney beans
  • 1 14 oz can of Pinto beans
  • 1 tbsp Worcestershire sauce
  • sour cream
  • grated old cheddar cheese
  • parsley
  • tortilla chips
Instructions
  • Select SAUTE-High and set the time to 40 minutes.
  • While the pot is preheating, mix your spices: smoked paprika, sriracha powder, ground cumin, garlic powder, onion powder, mustard powder, chili powder, cayenne pepper and ground cinnamon in a small bowl and set aside.
  • When the oil is hot add the onions and sea salt. Sauté for 2 minutes stirring frequently until just starting to soften.
  • Add in the garlic and Sauté for 1 to 2 minutes then add the ground beef. Season with salt and cook breaking the beef into crumbles with a spatula until the beef has lost its pink color.
  • Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer or beef stock and stir, scraping the bottom of the pan.
  • Press CANCEL to turn off Sauté.
  • Add in the crushed tomatoes, cider vinegar, brown sugar, soy sauce, Worcestershire sauce ,cocoa powder, kidney, and pinto beans. Combine all together.
  • Close the Pressure Cooking Lid on the pot and set to pressure release to VENT.
  • Select SLOW COOK-CUSTOM HIGH and set time to 4 hours.
  • When the slow cook cycle is done, open the lid carefully and stir chili well.
  • Optional: Serve with sour cream, grated old cheddar cheese, parsley, and enjoy with some tortilla chips!
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