Instant Pot Method: Use the sauté setting to brown the beef, then the onions and garlic. Add remaining ingredients, seal the lid, and cook on high pressure for 15 minutes. Allow pressure to release naturally for 10 minutes before quick-releasing the rest. | Stovetop Method: In a Dutch oven, brown the onions and garlic, then the beef. Add all remaining ingredients and simmer gently over low heat for 2–3 hours. Stir occasionally. | This chili pairs perfectly with your homemade sourdough bread or ritz-style crackers, and it makes an excellent make-ahead meal for busy fall days.