Beef and Black Bean Chili (Stovetop or Instant Pot)

This hearty beef and black bean chili is an easy family dinner made with ground beef, black beans, tomatoes and plenty of flavorful spices. This chili is not overly spicy, making it a great chili for kids and adults. Make it on the stovetop or use the Instant Pot for an easy pressure cooker option.

Chili is the kind of meal that is great for batch cooking for the week, for an easy weeknight meal and to serve at parties and tailgates! You better believe any Superbowl watch party I throw will have a hearty chili!

This is definitely my daughter's favorite chili recipe and most requested dinner by her but a close second in great chili recipes is my Slow Cooker Pork Chili. It is made with pre-marinated pork tenderloin and is so easy and delicious!

This recipe for chili was originally created as an Instant Pot recipe only but I had so many people reach out and ask me how to adapt it to stovetop, I'm now including stovetop instructions too!

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If you do find yourself with leftover chili, think about making oven-baked chili dogs or these super indulgent Bacon Chili Dog Burritos or you can even use the leftovers instead of canned chili in pasta recipes like this Silly Chili Macaroni!

Ingredients You'll Need

You only need a handful of simple ingredients, canned goods and pantry spices to make this beef and black bean chili. Exact amounts can be found in the recipe card below.

Most of the chili recipes I have been served have used red kidney beans. You can certainly use those if you like. I am a fan of using black beans. The rich ground beef and the earthy black beans just seem to bring a balance to the chili and to my soul.

• Ground Beef - I use lean ground beef for this chili. If you opt to use a higher fat ground beef, you may want to drain off the excess grease after browning.
• Black Beans - Be sure to drain and rinse the canned beans before adding them. Kidney beans can also be used if that is what you prefer or it is what you have on hand.
• Diced Tomatoes with Green Chilies - Using canned tomatoes with green chilies gives you an extra flavor boost. I typically use a mild variety to keep this chili family friendly.
• Spices & Seasonings - Chili powder, oregano, coriander and smoked paprika give the chili plenty of flavor. The smoked paprika adds a subtle smoky quality without added heat.
• Beef Broth - Beef broth adds more flavor than using water.
• Flour - If you're making the Instant Pot version, flour is mixed with some of the cooking liquid to make a quick slurry that thickens the chili after pressure cooking. You won't need the flour for the stovetop version.

If you or your kids simply won't eat beans, check out my recipe for Kid-Friendly No Bean Chili!

Stovetop Instructions

Start by heating oil in a pot or dutch oven style pan. You'll then cook the onion and garlic and add in the ground beef, breaking it up as it cooks.

Once the ground beef is no longer pink, stir in all the seasonings/spices, tomatoes and beans. Add the broth last and stir it until well combined. Bring the mixture up to a boil, cover it and then quickly knock it down to a simmer.

You'll simmer the chili for at least 30 minutes, although I prefer closer to 60 minutes. Remove the cover, stir and serve.

Instant Pot Instructions

This will start very similar to the stovetop instructions. Use the saute function of the Instant Pot to heat the oil, soften the onion and garlic and brown the meat.

Then you'll add all the seasonings, tomatoes, broth and chilies and stir. Cancel the saute function.

Cover and seal the instant pot and use the manual button to set the time to cook at high pressure for 15 minutes. Once the 15 minutes is up, allow a natural release. Natural release means to allow the pressure to release naturally on its own.

Once the pressure is released, open the cover and stir in beans.

Now you'll turn the saute function back on. A lot of extra moisture was created by pressure cooking, so don't be alarmed if the chili appears to be very liquidy. We are going to handle that.

Create a slurry by adding 2 tablespoons of flour and about ½ cup of the liquid from the pot. Stir it together very well and stir it into the hot chili mixture. Continue to cook mixture about 5 minutes, stirring occasionally until the chili thickens.

Are you in the market for an Instant Pot? I have been using my Instant Pot Duo for several years now without fail, so I can confidently recommend it.

Serving suggestions

Top this hearty black bean ground beef chili with your favorite toppings. Some of my favorites include:

• Guacamole
• Cilantro
• Shredded Cheese
• Sour Cream
• Diced Jalapeno
• Diced scallions
• Sliced avocado

Printable Recipe Card

Black Bean Ground Beef Chili Instant Pot or Stovetop

foodyschmoody

This Instant Pot Chili is chalk full of ground beef and black beans.  Not overly spicy but lots of flavors going on in this chili that is easily made in the Instant Pot or simmered on the stove.

4.75 from 4 votes

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course dinner, Main Course

Cuisine Mexican

Servings 5

Calories 386 kcal

Equipment

• 1 Instant Pot / Pressure Cooker if preparing in Instant Pot

Ingredients

  

1x2x3x

• 1 Tablespoon olive oil
• ½ Cup diced sweet onion
• 2 cloves minced garlic
• 1 pound ground beef lean
• 1 ½ Tablespoon chili powder
• 1 ½ teaspoon dry oregano
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 14.5 ounces can diced tomato w/ chilies do not drain
• 2 Cup beef broth
• 4 ounces can diced chilies mild or hot depending on preference
• 15 ounces can black beans rinsed and drained
• 1 teaspoon salt more or less to your preference
• ½ teaspoon ground black pepper
• 2 Tablespoon flour

Instructions

 

Instant Pot Preparation

• Set Instant Pot to saute. Once hot add the oil. Stir in the onion and cook 3-4 minutes, just until starting to soften. Add garlic, cook 30 seconds more.
• Add ground beef. Cook until ground beef is just about cooked through, stirring occasionally.
• To the pot, add chili powder, oregano, coriander, paprika, tomatoes, broth, chilies, salt and pepper. Stir well to combine. Cancel the saute function.
• Cover and seal vent.
• Set, using manual high pressure for 15 minutes. Once 15 minutes is up, allow pressure to release on its own.
• Open cover. The mixture will appear to be very liquidy.  Stir in black beans.
  
• Turn pot back to saute mode.
• In a small bowl, scoop 2 T flour and ladle in about ½ C (or more) of liquid from pot. Stir together to create a slurry. Stir back into hot chili mixture. Continue cooking on saute for about 5 minutes until desired consistency is achieved. Serve warm.

Stovetop Preparation

• Heat oil in a pot or dutch oven style pan over medium-high heat.
• Add onion and cook 2 to 3 minutes just until softened. Stir in garlic and cook 30 seconds. Add ground beef and break up while cooking until beef is cooked through.
• Stir in seasonings/spices and then tomatoes and beans. Add broth and stir well. Bring to a boil and then cover and reduce heat to a simmer. Allow to simmer at least 30 minutes. Remove cover, stir and serve.

Nutrition

Calories: 386kcalCarbohydrates: 24gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 1349mgPotassium: 832mgFiber: 9gSugar: 3gVitamin A: 1050IUVitamin C: 19mgCalcium: 111mgIron: 6mg

Keyword chili, ground beef recipe

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