Instant Pot Chili
A delectably spiced comfort stew
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.
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