Christmas Eve Chili

Hearty beef chili with depth, warmth, and kitchen purpose—whether you’re slow-cooking all day or blasting it in the Instant Pot.

Ingredients for Beef Chili

You’re building depth, texture, and warmth—nothing thrown in on whim.

• 2 lbs (900g) beef chuck, cut into 1″ cubes—or use ground beef for quicker cook
• 1 large onion, diced (~1 ½ cups)
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (optional, for kick)
• 2 Tbsp tomato paste
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained & rinsed
• 1 can (15 oz) black beans, drained & rinsed
• 2 cups beef broth
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp fine sea salt (adjust to taste)
• ½ tsp black pepper
• Optional garnishes: shredded cheddar, sour cream, sliced green onions, chopped cilantro, lime wedges

Method Overview

You’ve got two solid routes:

Slow Cooker Method – set it and forget it over hours.
Instant Pot Method – speed, control, and countertop convenience.

How to Make Chili in the Slow Cooker

1. Brown beef (recommended)
   Heat a skillet over medium-high, sear half the beef until browned. Transfer to slow cooker; repeat. Browning builds flavor and texture—don’t skip it.
2. Sweat aromatics:
   In same skillet, add a splash of oil; sauté onions, garlic, and peppers until they’re soft and aromatic—about 5 minutes.
3. Deglaze skillet:
   Add tomato paste to pan and cook 1 minute. Pour in a bit of beef broth, scrap those browned bits, and pour mixture into slow cooker.
4. Combine & spice:
   Add diced tomatoes, beans, remaining broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to mix everything.
5. Cook:

• On Low for 6–8 hours
• Or High for 3–4 hours
• The longer it cooks on low, the deeper the flavor.

6. Finish:
   Taste and adjust salt, pepper, and acidity (a squeeze of lime if needed). Serve with your favorite toppings.

How to Make Chili in the Instant Pot

1. Sauté Mode:
   Set IP to “Sauté.” Once hot, brown beef in batches, transferring to a plate when done.
2. Cook aromatics:
   Add onions, garlic, jalapeño, and bell peppers to sauté until softened (~3 min). Stir in tomato paste, cook 1 min.
3. Add everything else:
   Dump back in beef, beans, tomatoes, broth, and spices. Scrape down sides to make sure you don’t hit the burn sensor.
4. Pressure cook:
   Seal lid, set to “High Pressure” for 25 minutes. Natural release for 10 minutes, then quick-release remaining pressure.
5. Adjust & thicken:
   If chili seems runny, hit “Sauté” again and reduce to desired thickness. Taste and tweak seasoning.

What to Serve with Beef Chili

Serve it like it deserves respect—bold, straightforward, but complete.

• Shredded cheddar + sour cream + green onions
• Cornbread—skillet or baked
• Tortilla chips—for crunch
• Warm flour tortillas with avocado or pickled jalapeños
• Lime wedges for zing
• Cilantro and diced red onion for brightness
• Spicy pickled veggies if you want contrast

Recipe Card

• Recipe name: Christmas Eve Chili
• Summary: Robust beef chili with beans, bell peppers, aromatics, and bold spices—made in either slow cooker or Instant Pot for maximum flexibility.
• Prep time: 20 minutes (plus optional browning)
• Cook time:

Slow Cooker: 4–8 hours

Instant Pot: 35 minutes including pressure time

• Additional time: 10 minutes resting or natural release
• Total time:

Slow Cooker Low: ~8 hrs

Instant Pot: ~1 hour

• Servings: 8
• Diet: Contains meat, gluten-free optional
• Method: Slow cooker or pressure cooker

Instructions (Condensed for Recipe Card)

1. Brown beef (optional)
2. Sauté onions, garlic, and peppers
3. Add tomato paste, deglaze, and combine everything
4. Slow Cook: Low 6–8 hrs or Instant Pot: High Pressure 25 min + NR 10 min
5. Adjust seasoning and thickness
6. Serve hot with toppings

Notes

• Browning beef adds flavor and texture—skip if you’re in a rush, but don’t complain about flavor.
• Beans can be omitted or all one type—kidney, pinto, or black beans all work.
• Beans from scratch? Add a bit more broth and cook longer on slow cooker.
• Heat control: jalapeño and chili powder give warmth; for more fire, add chipotle or extra powder.
• Leftovers: Better the next day—flavor deepens. Keeps 4 days in fridge or 3 months in freezer.
• Freezer friendly: Cool completely, freeze in individual portions. Reheat on stovetop or microwave.

Final Whew

You’ve built chili that works, tastes, and delivers—whether you woke up early or pressed start this afternoon. You layered flavor with browning, developed depth with slow cook or pressure, balanced heat and freshness, and made accommodations for performance (freezer, toppings, gluten-free).

This chili doesn’t just eat—it satisfies. It’s the kind of food that asks for extra bowls, lingers on lips, and tightens knives for seconds.

When someone asks, “Where’d you get this chili?”
You blink and say: “I made it. Wanna more?”

Want more unapologetically flavorful, technique-rich recipes that flex your kitchen muscle? Email me at [email protected]. Tell me what your readers crave next—beef stew? pot roast? bold soups? I’ve got your back.