It is that time of the year when the weather is cold and raw and the only thing that will soothe the soul, is warm bowl of soup (or stew or stoup). Beef chili can take a while to make, but not if you have an Instapot. I was shocked at how quickly (about 40 minutes) the chili came together and it tasted like it had been cooked for hours!! This is the recipe, that really convinced me that the Instapot was a great investment (although, I got mine from my in-laws, so kudos to them!). Everyone, has a preference for chili, but this is how I make mine.
2 medium onions, chopped
2 medium green pepper, chopped
2 medium jalapenos (or more if you like it spicy) sliced into rings
1.5 pounds of ground beef
1, 28 oz can of crushed tomatoes
1 cup of chicken stock
1 can of kidney beans
4 tsp of minced garlic
2 Tbsp of cumin
3 tsp of chili powder
1 tsp of cayenne powder
2 tsp of salt
1 tsp of ground black pepper
1/4 tsp of cinnamon
2 tsp of olive oil
Turn the Instapot ON to the saute setting.
Add olive oil and ground meat to the pot. Saute till brown. Drain off any excess fat (this will depend on the fat content of the ground beef. I used 90/10 and there was very little fat to drain).
Add the onions, peppers, and jalapenos to the pot and saute till the veggies soften.
Add all the spices and continue to saute for an additional 7-10 minutes.
Turn off the sautee setting and add in the stock, beans, and the crushed tomato.
Cook the chili using the “Pressure Cook” setting on “High” for 30 mintues.
Your chili is ready
Serve with your choice of fixings. We like to keep it simple and eat the chili with corn chips.