Course: Main or Side
Cuisine: American
Keyword: beef chili, chili, instant pot, pressure cooker chili
*ground turkey, chicken or pork works here as well. I highly recommend purchasing lean ground beef because you are not draining any of the fat. If not using lean ground beef, make sure you drain some of the fat before adding the chili powder and the ground cumin etc.
**I normally use fire-roasted diced tomatoes with chili but loved the crushed tomatoes this time. If you have diced tomatoes and want to use that instead, make sure you add 2 tablespoons of tomato paste as well. The tomato paste is not needed if you use the the crushed tomatoes, in my opinion.
Stovetop Instructions
Saute the onions in a large pot over medium high heat, add the ground beef and cook until all the meat is browned and cooked through. Add in the garlic and toss for about 30 seconds.
Add in the chili powder and the ground cumin, season with salt and pepper and mix everything together. Pour in the entire can of crushed tomatoes, all of the rinsed beans and the beef broth. Mix together completely.
Turn the heat up to high and bring to a boil. Then, reduce the heat to low or medium low and let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
Stir, taste and season with more salt and pepper if needed. Serve and enjoy the chili with desired toppings.