Classic Beef Chili (Instant Pot, Slow Cooker or Stovetop)

Brown the ground beef over medium heat for a few minutes until crumbly (about 5 minutes).

Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.

Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.

Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce, and bring to a boil.

Reduce heat and simmer over low heat for 1.5 to 2 hours, partially covered (I just tilt the lid to leave a slight gap), stirring frequently.

Serve and enjoy!

Brown the ground beef (on the stovetop, or in the IP if you are using the slow cooking setting) over medium heat for a few minutes until crumbly (about 3 to 4 minutes).

Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.

Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.

Transfer everything to the slow cooker (or just add the ingredients if you are using the IP on slow cooking setting).

Add the kidney beans, tomatoes, green chiles, ketchup and hot sauce.

Simmer on low heat for 8 to 10 hours.

Serve and enjoy!