Cook ground beef and onion in a large pot on medium-high heat, stirring occasionally until browned (about 4 minutes). Drain fat.
Stir in seasonings, beer, beans and tomatoes. Bring to boil. Reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally.
Serve with your favorite toppings and enjoy!
Slow Cooker Directions
In a large skillet, saute the ground beef and onion until browned. Drain the fat.
Add the ground beef and onion to your slow cooker and stir in the seasonings, beer, beans and tomatoes.
Place the lid on the slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Enjoy with your favorite toppings!
Instant Pot Directions
Turn your instant pot to SAUTE.Once hot, brown ground beef with diced onions. Hit CANCEL.
Add in your liquid, beans, tomatoes and chili seasonings and scrape any browned bits from the bottom of the pot. This is important–if you don’t scrape off the browned bits, the Instant Pot may not come to pressure.
Cook on MANUAL high pressure for 20 minutes. Turn the knob to vent and quick release the pressure before removing the lid. Enjoy with your favorite toppings!
Notes
To Store: Store in an airtight container in the fridge for up to 5 days.
To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
To Freeze: I like to portion the leftover chili into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch! You can freeze for up to 3 months.