Best 3 Instant Pot Slow Cooked Ground Beef And Cocoa Chili Recipes

Indulge in a hearty and flavorful culinary experience with our collection of Instant Pot slow-cooked ground beef and cocoa chili recipes. These delectable dishes combine the richness of ground beef, the depth of cocoa, and a symphony of spices to create a comforting and satisfying meal. Perfect for chilly evenings or gatherings with loved ones, these recipes offer a range of options to suit every taste preference. From classic chili con carne to unique variations like sweet potato and black bean chili, our curated selection promises an explosion of flavors in every bite. Explore the diverse recipes and discover your new favorite chili creation that will warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT SLOW-COOKED GROUND BEEF AND COCOA CHILI

Instant Pot Slow-Cooked Ground Beef and Cocoa Chili image

Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.

Provided by Daniel Shumski

Categories Chili Super Bowl Slow Cooker Instant Pot Winter Soup/Stew Meat Ground Beef Tomato Bean Beef

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
2 medium white or yellow onions, finely chopped
1 medium green or red bell pepper, stemmed, seeded, and chopped
2 cloves garlic, finely chopped
1 small jalapeño, stemmed, seeded, and finely chopped
1 pound ground beef
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt, plus extra as needed
1/4 teaspoon freshly ground black pepper, plus extra as needed
1 (14 1/2-ounce) can diced tomatoes, drained
1 cup store-bought reduced-salt beef broth, or homemade beef broth
Finely grated zest and freshly squeezed juice of 2 medium limes
1 (15 ounce) can black beans, drained and rinsed
Crushed roasted peanuts, for garnish

Steps:

Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
Do Ahead
Chili will keep, in an airtight container in the refrigerator, for up to 4 days.

INSTANT POT CHILI

Instant Pot Chili image

A touch of coffee adds depth to this simple but nuanced under-an-hour chili.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds ground chuck
1/4 cup chili powder
Kosher salt
2 cloves garlic, minced
1 large onion, chopped
One 15-ounce can fire-roasted tomatoes
One 15-ounce can pinto beans, rinsed and drained
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee or unsweetened cocoa powder
For serving: cooked rice, grated cheese, sour cream and pickled jalapeños (or your favorite chili toppings)

Steps:

Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.

SLOW COOKER CHILI

Slow Cooker Chili image

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Steps:

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. 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 and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tips:

Choose high-quality ground beef for the best flavor. Look for lean ground beef with a fat content of 85% or less.
Brown the ground beef in a large pot or skillet over medium-high heat until it is cooked through. This will help to develop the flavor of the chili.
Use a variety of chili peppers to add flavor and heat to your chili. Some good options include ancho chili powder, chipotle chili powder, and cayenne pepper.
Add a touch of sweetness to your chili with a little bit of brown sugar or honey. This will help to balance out the heat from the chili peppers.
Let your chili simmer for at least 30 minutes, or even longer, to allow the flavors to meld together.
Serve your chili with your favorite toppings, such as shredded cheese, sour cream, and diced onions.

Conclusion:

Instant Pot Slow-Cooked Ground Beef and Cocoa Chili is a delicious and easy-to-make chili that is perfect for a cold winter day. The cocoa powder adds a rich and complex flavor to the chili, while the slow-cooking process ensures that the meat is tender and fall-apart. This chili is sure to be a hit with your family and friends!