Instant Pot No Bean Beef Chili

Chunks of tender beef, tomatoes, spices, and jalapeno come together beautifully in this Instant Pot No Bean Beef Chili. Hearty and full of flavor you will not miss the beans in this chili at all.

No Bean Beef Chili in a bowl ready for toppings.

We have been busy around here lately. School, sports, work, etc. and everything in between so why not add even more to our plate? Enter a new addition to the family.

So for this Mitten Movie Night instead of recommending a movie, I want to introduce you to Titan.

Titan, AmStaff Puppy

We have been in discussions about getting a puppy for some time now but once we saw his little face, we knew we didn’t want to wait any longer.

Titan was one of a litter that my husband found through Paws Of Hope in Stevensville, MI. They were so great to work with and I would highly recommend them if you are in the area and interested in adding a new member of your family.

What beer goes well with Instant Pot No Bean Beef Chili?

The beer: Spaten Oktoberfest.

Yes, I know it’s no longer October but this beer is something I purchased extra of in October because it’s great to use in recipes and a light drinkable beer to have on hand for guests who don’t particularly like IPA’s.

I chose to make a beanless chili recipe because I wanted a chili recipe that would also double as a great way to use up a bag of tortilla chips that had been hanging around my cupboard.

Let’s start by talking about the ideal meat to use in the Instant Pot. I picked up this 2-pound eye of round roast from the store. With the marbeling on it, I just knew it would be great. Just like when we smoke meat I’ve noticed that the more fat content meat has in it, the more tender it gets.

A piece of marbled eye of round roast, the best beef for the instant pot.

How to make Instant Pot No Bean Beef Chili:

Prepare the ingredients that will go into the Instant Pot. Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.

Cubed roast, chopped onion and a jalapeno for chili.

Should you add jalapeno to your chili?

Yes! I really like jalapenos and find that they just heighten the taste of everything from pasta to burgers.

Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.

Turn the Instant Pot off. To the browned beef add the two kinds of tomato, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.

Finally, add the bottle of beer and stir everything together one more time.

Oktoberfest beer being poured into an instant pot for a beanless beef beer chili

Place the lid on the Instant Pot until you hear the ‘good to go’ dings. Make sure the lid valve is pointing at ‘sealing’. Set the Instant Pot to the ‘Meat/Stew’ setting and set the timer for 45 minutes.

Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.

The Instant Pot spends around 10 minutes building up the pressure and then another 10 minutes to bring the pressure down before taking the lid off. Make sure to factor this additional time for serving this instant pot chili.

Tortilla chips, cheese, onions and sour cream for toppings on chili.

I served this beanless chili with tortilla chips, sharp cheddar cheese, white onion, and sour cream. These toppings helped to cool down the jalapeno and add even more flavor.

And here you are…..

Instant Pot No Bean Beef Chili ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Instant Pot No Bean Beef Chili
Instant Pot No Bean Beef Chili is so full of flavor, you will not miss the beans. The perfect cold-weather comfort food that will spice things up.
Course Main Dish
Keyword chili
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Keyword chili
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
  2. Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
  3. Turn the Instant Pot off. To the browned beef add the two kinds of tomato, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
  4. Add the bottle of beer and stir everything together one more time.
  5. Place the lid on the Instant Pot until you hear the 'good to go' dings. Make sure the lid valve is pointing at 'sealing'. Set the Instant Pot to the 'Meat/Stew' setting and set the timer for 45 minutes.
  6. Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
  7. Serve with tortilla chips, sharp cheddar cheese, white onion, and sour cream. Enjoy!

Beef Ragu

Slow cooking this Beef Ragu on low makes it so the beef falls apart at forks touch.  While it cooks a rich tomato gravy comes together so you have barely any work to do once it comes out of the oven.

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

Tonight is our local Christmas parade.  It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town.

The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen.  The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life.  It always makes me feel like I live in one of the most special places around.

So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly.  Then once we get home it will be time for some Holiday ‘Cheer’.

What beer pairs well with a Christmas Parade?

The beer: Christmas Ale from Breckenridge Brewery.

We picked up mini kegs of this Christmas Ale at Costco last week.  Perfect for sharing with guests who are visiting after the parade.

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

How to make Beef Ragu:

To start remove any extra fat on the eye of round roast.  When I first started making this I didn’t remove the fat and it would make the sauce very oily.  The roast still stays very tender.

Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.

In a large pot or dutch oven heat 2 Tbs oil.  Salt and pepper each side then add to the pot.  Sear each side to trap in the juices for 2-3 minutes.

Remove the beef and put on a plate.

There will still be some oil in the pan to that add the onion and garlic.  Sautee for 2-3 minutes.  To the onions now add the wine, beef stock, and tomato paste.  Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.  Add the beef back into the pan.  Finally, add the carrots.

Eye of round roast in a pot with carrots and a tomato gravy.

Place a top over the pot and into the oven this goes for 3 hours.  Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot.

When this comes out of the oven you should have a sauce that while thick, it will still have a little ‘give’ to it.  Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.

This beef is very versatile so boil some noodles or whip up some mashed potatoes.  I made some yellow-skinned mashed potatoes because they are a major food group in my life.

Ladle the sauce and beef over the top.

Tips & Variations for Beef Ragu:

  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

Bake up some fluffy rolls and here you are….

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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*Affiliate links are included in this post. Please read my Discloser Policy.

Beef Ragu | Bottom Left of the Mitten #beef #roastbeefrecipe #foodandbeerpairing


Print Recipe


Beef Ragu

Slow cooked in the oven for 3 hours leaves this Beef Ragu so tender it falls apart. Wine and tomato paste help make a rich sauce. A delicious and hearty Winter meal.

Beef Ragu | Bottom Left of the Mitten

Prep Time 10 minutes
Cook Time 3 hours

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 3 hours

Servings
servings


Ingredients

Beef Ragu | Bottom Left of the Mitten


Instructions
  1. Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.

  2. Remove any extra fat on the eye of round roast.

  3. In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes. Remove the beef and put on a plate.

  4. In the same pot add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.

  5. Add the beef back into the pan. Finally add the carrots.

  6. Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Adding 1/4 cup at a time as needed.

  7. Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine. Serve with noodles or mashed potatoes. Enjoy!


Recipe Notes

Tips & Variations for Beef Ragu:

  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

The Best BBQ Sauce #CookoutWeek

When I signed up to be a part of #CookoutWeek I knew that I needed to share my Best BBQ Sauce Recipe for sure!  This is a sauce I’ve been making ever since we started smoking meat a few years ago.  So put some ribs on the smoker or chicken on the grill and whip up a quick batch of this tangy sauce.

Best BBQ Sauce | Bottom Left of the Mitten

Are you a sauce connoisseur?  My blog speaks for itself as to where I stand with sauce.  Here in the Bottom Left of the Mitten you can find me making slider sandwiches slathered in ‘Isn’t That Special’ Sauce or two different Wing Sauces.  Baked chicken casserole smothered in a Cream of Chicken sauce.  Sauce that’s smothered, dipped, smeared, drizzled any which way–I LOVE IT!  Now on to this easy BBQ sauce recipe.  I would be surprised if you don’t already have all the ingredients in your pantry already.

Best BBQ Sauce | Bottom Left of the Mitten

Add all ingredients to a small size pot. Bring to a boil.  Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.  Add to a jar or sealed container and enjoy up to two weeks.  See, I said it was easy right!  And here you are….

Best BBQ Sauce | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

 

Best BBQ Sauce | Bottom Left of the Mitten #bbqsauce #saucerecipe #bbq

Print Recipe
The Best BBQ Sauce
Raid your pantry and I'm sure you will find all the ingredients you need for this tangy sauce. Perfect for grilled chicken or pork.
Best BBQ Sauce | Bottom Left of the Mitten
Course Side Dish
Cuisine Sauces
Servings
servings
Course Side Dish
Cuisine Sauces
Servings
servings
Best BBQ Sauce | Bottom Left of the Mitten
Instructions
  1. Add all ingredients to a small size pot. Bring to a boil.
  2. Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.
  3. Add to a jar or sealed container and enjoy up to two weeks. Enjoy!

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