A delectably spiced comfort stew
Instant Pot Chili
To commemorate six more weeks of [confused] wintry weather, crack open your Instant Pot for this spiced chili recipe. Chili is a wonderful comfort food that is typically enjoyed on its own or as an addition for a completely new meal [think chili dogs, baked potato topping, chili mac, chili cheese fries, empanadas, and more].
Paired with the Instant Pot this spiced chili is a true winner. The recipe used one of the Instant Pot’s great features: the slow cooker setting. This allows the spices to meld together and develop for a flavor filled chili.
The heat factor
Chili is as spicy as you make it. I would rate this recipe as medium-hot; it is spicy but not the annoying mouth-on-fire heat that lingers. Be mindful of the types of peppers used and the amount; taste as you add. If you have a different variety of pepper available, substitute as needed. This lengthy list of spices is the key to the chili’s bold taste.
Step 1
Steps 2-3
Steps 4-5
Serving Suggestion:
- Serve with cornbread, tortilla chip, or corn chips.
Tips:
- Alternate cook time/setting: Slow cook mode – Normal – 8 hours
- When cooking the ground beef, do not add more oil as the beef has enough to sauté.
- Once browned, push ground beef aside in the pot while juices reduce.
- Use peppers you have on hand to make the chili your own.
Instant Pot Chili
Ingredients
- 1 ½ lb ground beef or turkey
- 2 cups beef stock low sodium
- 28 oz crushed tomatoes
- 1 can 6 oz tomato paste
- ¼ cup red cooking wine
- 2 tbsps Worcestershire sauce
- 2 tbsps guajillo chili paste
- 1 tbsp apple cider vinegar
- ½ tbsp olive oil
- 1 can pinto beans
- 1 can dark red kidney beans
- 1 onion diced
- 1 green pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 tbsp unsweetened cacao powder
- 1 tbsp brown sugar
- 2 tsp chili powder
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 2 bay leaves
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Heat olive oil on high using sauté mode. Add garlic, onion, green peppers, celery and sauté until translucent. Remove from Instant Pot and set aside.
- Add ground beef, stir into bits until browned. Stir in sautéed veggies and spices (chili paste, chili powder, chipotle powder, paprika, cumin, cayenne, oregano, basil, garlic powder, salt, and black pepper).
- Deglaze pot with red cooking wine an Worcestershire sauce. Turn off sauté function and ad remaining ingredients (beans, tomatoes, beef stock, cacao powder, brown sugar, apple cider vinegar, tomato paste, and bay leaves).
- Cover and set lid to vent. Use slow cook mode on high for 4 hours; stir occasionally.
- Remove bay leaves before serving.