Why You’ll Love This Recipe
This recipe stands out because of its balanced combination of ground beef, beans, and tomatoes, along with the richness brought by maple syrup. The inclusion of pinto and kidney beans adds fiber and texture, making it both delicious and nutritious. With multiple cooking methods available (stovetop, slow cooker, or Instant Pot), you can make this chili in a way that suits your schedule. The homemade chili seasoning packs it with bold flavor, and the dish is comforting enough for any season.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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Ground beef (80% or 85% fat)
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Onion, minced
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Garlic, minced
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Pinto beans
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Kidney beans
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Diced tomatoes
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Tomato sauce
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Tomato puree
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Maple syrup (or brown sugar/honey as a substitute)
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Homemade chili seasoning
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Broth
Directions
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Brown the ground beef in a large stockpot with minced onion and garlic over medium heat.
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Add the pinto beans, kidney beans, diced tomatoes, tomato sauce, tomato puree, and maple syrup.
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Stir in the homemade chili seasoning and broth.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld and the chili to thicken.
Other Cooking Methods
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Slow Cooker: Brown the beef, then transfer all ingredients to the slow cooker. Cook on low for 4 hours.
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Instant Pot: Add all ingredients, mix, cover, and cook on high pressure for 5 minutes.
Servings and Timing
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Servings: 6-8
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Total Time: 40 minutes (stovetop), 4 hours (slow cooker), 15 minutes (Instant Pot)
Variations
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Vegetarian: Replace the ground beef with plant-based meat or add extra beans and vegetables.
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Spicy: Add jalapeños or chili flakes for extra heat.
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Beans: Swap pinto and kidney beans for black beans or garbanzo beans for a different texture and flavor.
Storage/Reheating
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Store chili in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months.
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To reheat, warm in a pot over low heat, adding a little broth if needed to adjust the consistency.
FAQs
Can I use lean beef for this chili?
Yes, but using beef with a bit more fat (like 80% or 85%) will add more flavor and richness to the chili.
Can I make this chili without beans?
Yes, you can omit the beans for a more traditional beef chili, though beans add texture and fiber.
Is it possible to make this recipe in the Instant Pot?
Yes! Add all ingredients to the Instant Pot, cover, and cook on high pressure for 5 minutes for a quick and easy version of the chili.
How do I thicken my chili if it’s too watery?
Simmer the chili on low heat for a longer period to allow the liquid to reduce and thicken. You can also refrigerate it overnight, which helps thicken it further.
Can I substitute the maple syrup?
Yes, you can use brown sugar or honey as a substitute for maple syrup.
How long will this chili last in the fridge?
It will stay fresh for up to 5 days when stored in an airtight container.
Can I make this chili spicier?
Yes, feel free to add jalapeños, chili flakes, or hot sauce to increase the heat.
Can I freeze leftover chili?
Yes, chili can be frozen for up to 3 months. Let it cool completely before transferring to an airtight container or freezer bag.
Is this chili gluten-free?
Yes, this chili recipe is naturally gluten-free, but always check your chili seasoning and broth labels to ensure they are gluten-free.
Can I use a different type of meat?
Yes, ground turkey or chicken can be used as a leaner alternative to ground beef.
Conclusion
This beef chili recipe is a winning choice for any occasion, combining rich flavors and hearty ingredients that are sure to satisfy. The addition of maple syrup as a secret ingredient takes it to the next level, adding a unique sweetness that complements the savory depth of the dish. Whether you make it on the stove, in a slow cooker, or with an Instant Pot, this chili is versatile and perfect for feeding a crowd or enjoying as leftovers.
Best Beef Chili Recipe
This rich and flavorful beef chili is a crowd favorite, featuring a blend of ground beef, beans, and a unique touch of maple syrup. It's easy to make using stovetop, slow cooker, or Instant Pot methods, making it perfect for any occasion. With bold homemade chili seasoning and a balance of savory and sweet, this hearty chili will leave everyone satisfied.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (stovetop), 4 hours (slow cooker), 15 minutes (Instant Pot)
- Total Time: 40 minutes (stovetop), 4 hours (slow cooker), 15 minutes (Instant Pot)
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ground beef (80% or 85% fat)
Onion, minced
Garlic, minced
Pinto beans
Kidney beans
Diced tomatoes
Tomato sauce
Tomato puree
Maple syrup (or brown sugar/honey as a substitute)
Homemade chili seasoning
Broth
Instructions
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Brown the ground beef in a large stockpot with minced onion and garlic over medium heat.
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Add pinto beans, kidney beans, diced tomatoes, tomato sauce, tomato puree, and maple syrup.
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Stir in homemade chili seasoning and broth.
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Bring to a boil, then reduce heat and simmer for about 10 minutes, letting the flavors meld and the chili thicken.
Other Cooking Methods:
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Slow Cooker: Brown the beef, then transfer all ingredients to the slow cooker. Cook on low for 4 hours.
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Instant Pot: Add all ingredients, mix, cover, and cook on high pressure for 5 minutes.
Notes
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For a spicier version, add jalapeños or chili flakes to taste.
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If you prefer vegetarian chili, replace the ground beef with plant-based meat or increase the number of beans and vegetables.
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You can adjust the chili's thickness by simmering it for longer or refrigerating overnight.
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