This Beef Chili is rich, hearty, and loaded with flavor - and it's ready in just 40 minutes on the stovetop or in the Instant Pot. Red wine adds depth, beef bouillon creates that slow-simmered taste without the wait, and black beans make it filling without being too heavy. Top it with sour cream, cheese, and fresh cilantro for the perfect cozy dinner!
Rich, Slow-Simmered Flavor - in Just 40 Minutes!
I've made this beef chili for years, and there's a good reason for it: it just tastes so amazing.
The recipe originally comes from my Dad, born and raised in the Southern states, so you know he knows his chili! I've made some tweaks here and there but not too much, because as I said - he knows his chili.
This is a quick chili, because that's how I like my meals. You can always simmer it longer, it just gets better with time - but I use a few shortcuts that add amazing flavor with less time as well. Red wine gives a rich, deep flavor, and beef bouillon helps give you that "simmered for hours" flavor.
To make it even easier, I even started making this in my Instant Pot! It's the same method, and similar total cook time, so you can just use whichever method you prefer.
Want to make a vegetarian version? Try this Chili with Zucchini & Eggplant - it's based on this recipe.
Simple Ingredients, Big Flavor
Why Do We Add Red Wine?
A lot of chili recipes will call for some type of alcohol - often beer. I prefer red wine, as it both helps bring out the flavors of the other ingredients, and adds incredible depth and complexity.
If you don't want to cook with alcohol, you can use non-alcoholic cooking wine. Or, you can swap it for water - or non-alcoholic beer. It's still tasty without the wine, but you don't get the same depth of flavor.
How Spicy Do You Like It?
You can make this chili as mild or as spicy as you like. As written, it comes out with a bit of a kick, but not too much. But, this is with the chili powder I use - and they do come in all kinds of spice levels. So if you're unsure and don't want it to turn out too spicy, start with half the amount (or even less) and then add more after tasting the finished dish.
Choose Your Bean
I like the size and texture of black beans, but you can swap them for kidney beans as well. They should be soaked and cooked, so you can just add them at the end and allow to heat up.
How to Make Chili in 40 Minutes or Less
The steps below show the stovetop method, but the steps are very similar for the Instant Pot method as well. The main difference is that it will take some time to build pressure before the pressure cooking cycle starts, and you also need to release the pressure at the end.
1. Sauté
Start by sauteing onion, garlic and bell pepper in butter or oil. You want the onion to soften without browning the garlic.
2. Brown
Add ground beef and cook until browned, then add the tomato paste and let it cook for a minute before mixing in with the beef.
3. Add Red Wine, Tomatoes & Spices
Add red wine and allow to simmer for a minute, then add crushed tomatoes, water, spices and bouillon cubes. Simmer 20 minutes, or more if you have the time.
4. Add the Beans
After simmering, remove the bay leaves and mix in the beans. Taste test and season with salt, pepper, and other spices as needed. Ready to serve!
Pro Tips
Cook the tomato paste first. This helps bring out maximum flavor from the tomato paste, and changes it so it has more umami. Just cook it in one side of the pot or pan for a minute before mixing it in with the rest of the ingredients.
Simmer longer if you can. You can simmer this for up to a few hours, and it will just add to the flavor. If you do opt for a longer simmer, add more wine and more water to ensure it does not dry out. You can add more water while cooking if you see it starting to get to dry as well.
Add the beans after simmering. Since the beans are already cooked we just want them to heat up, not cook anymore. This is why we add them at the end. If you add them before the simmer they will become mushy.
Don't add salt until the very end. The bouillon cubes already add quite a bit of salt, so we want to know what the end result is before we add even more. Taste test, then add salt, and adjust the amount depending on what you need.
Storing, Freezing & Reheating Instructions
Leftovers: This is one of those dishes that just gets better after a day or two in the fridge. I prefer to make it the day before I'm going to eat it, as it allows all those flavors time to deepen.
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the texture of the beans can change slightly. Thaw in the fridge overnight before reheating.
Reheating stove top: Heat in a saucepan over medium heat, until heated through.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, mixing between each segment.
What To Serve With It
- Air Fryer Tortilla Chips13 Minutes
- Ranch Coleslaw15 Minutes
- Air Fryer Texas Toast Garlic Bread11 Minutes
- Creamy Rice with Butter & Chicken Broth30 Minutes
More Quick & Easy Dinners
Recipe
Red Wine Beef Chili (Stovetop or Instant Pot)
Print RateIngredients
- 1 tablespoon vegetable oil or butter
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 4 tablespoon tomato paste
- 1 green bell pepper chopped
- 1 lb ground beef
- ½ cup red wine
- 1 (14 oz) can crushed tomatoes or chopped tomatoes
- ½ cup water
- 2 beef bouillon cubes
- ½ tablespoon chili powder adjust amount depending on spice level
- ½ teaspoon ground cayenne pepper adjust amount depending on spice level
- 1 teaspoon ground cumin
- 2 bay leaves
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 (14 oz) can black beans soaked and cooked; or kidney beans
To serve
- 2 cups sour cream or créme fraiche more or less according to preference
- bread or tortilla chips
- fresh cilantro chopped
- shredded cheese
Instructions
- Heat oil in a deep skillet or large pot over medium heat, or in your instant pot. Add onion, garlic and green bell pepper and sauté 3-5 minutes, until onion has softened.1 tablespoon vegetable oil, 1 yellow onion, 2 garlic cloves, 1 green bell pepper
- Add ground beef and cook until browned, breaking it apart as you go.1 lb ground beef
- Push the beef to one side and a dd tomato paste to the other side. Cook 1 minute, then mix it in with the beef.4 tablespoon tomato paste
- Raise the heat to medium-high and add red wine. Simmer 1 minute.½ cup red wine
Stove Top Method
- Add crushed tomatoes, water, chili powder, cayenne pepper, cumin and bay leaves. Crumble up the bouillon cubes and add them. Mix well, cover, lower the heat, and simmer for at least 20 minutes.1 (14 oz) can crushed tomatoes, ½ cup water, 2 beef bouillon cubes, ½ tablespoon chili powder, ½ teaspoon ground cayenne pepper, 1 teaspoon ground cumin, 2 bay leaves
- Remove from the heat, then remove the bay leaves. Taste test and season with salt and pepper as needed.1 teaspoon salt, ½ teaspoon black pepper
- Add the black beans and mix well, then cover and let sit for 1 minute to allow the beans to heat up.1 (14 oz) can black beans
- Serve topped with shredded cheese and fresh cilantro, and a side of bread or tortilla chips and créme fraiche or sour cream.2 cups sour cream or créme fraiche, bread or tortilla chips, fresh cilantro, shredded cheese
Instant Pot Method
- Press cancel on your Instant Pot, to stop the sauté mode. Add crushed tomatoes, water, chili powder, cayenne pepper, cumin and bay leaves. Crumble up the bouillon cubes and add them. Mix well, then close the lid and set to cook at high pressure for 5 minutes. Make sure "Keep Warm" is turned off.1 (14 oz) can crushed tomatoes, ½ cup water, 2 beef bouillon cubes, ½ tablespoon chili powder, ½ teaspoon ground cayenne pepper, 1 teaspoon ground cumin, 2 bay leaves
- When the pressure cook cycle is done, allow the pressure to release naturally for 10 minutes, then use the vent to do a quick release of the remaining pressure.
- Remove the bay leaves, then taste test and season with salt and pepper as needed.1 teaspoon salt, ½ teaspoon black pepper
- Add the black beans and mix well, then place the lid back on and let sit for 1 minute to allow the beans to heat up.1 (14 oz) can black beans
- Serve topped with shredded cheese and fresh cilantro, and a side of bread or tortilla chips and créme fraiche or sour cream.2 cups sour cream or créme fraiche, bread or tortilla chips, fresh cilantro, shredded cheese
Equipment (may contain affiliate links)
- Deep skillet or pot with lid
- Measuring cups (metric or US)*
Notes
Storing, Freezing & Reheating Instructions
Leftovers:Â This is one of those dishes that just gets better after a day or two in the fridge. I prefer to make it the day before I'm going to eat it, as it allows all those flavors time to deepen. Storing:Â Store leftovers in the fridge in an airtight container for up to 4 days. Freezing:Â Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the texture of the beans can change slightly. Thaw in the fridge overnight before reheating. Reheating stove top:Â Heat in a saucepan over medium heat, until heated through. Reheating in microwave:Â Reheat leftovers in the microwave in 30-second increments, mixing between each segment. Nutritional information does not include toppings and sides.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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