Chili is always touted as this easy basic recipe, but it's always been a struggle for me to nail down. I've probably tried to make chili at least 20+ times and no one has ever finished the pot. It was either too spicy, meat was too chewy or spices were overwhelming.
I knew I had a winner when my husband and toddler actually finished a bowl and then went for a second.
The instant pot is great for this dish because I use lean beef (90/10). The high pressure breaks the meat down making it very moist. I honestly can't tell the difference between using the lean beef versus ground chuck except it doesn't have all the fat!
I hope you enjoy this as much as I finally am.
1 T oil (Olive or grapeseed)
One large onion, diced
3 cloves of garlic, minced
2 green peppers, diced
2 lb ground beef (I use 90/10 but use whatever you want)
3 T chili powder
1 t cumin (optional, i HATE cumin so I don't use it at all, but if you're a cumin lover go wild)
1.5 teaspoon salt (If you're eating right away you may want to add more salt individually. If it sits overnight it will not need salt)
1.5 teaspoon ground black pepper
1/4 teaspoon cayenne (This lends just enough heat to give a slight kick post-bite but is mild enough that my toddler ate it over rice)
1 teaspoon oregano
1 can 14.5 oz tomato puree
Optional Add Ins:
Sour cream or yogurt to top
1 can corn
1 can of kidney beans (not if you're paleo or whole30)
Hit "Saute" on the Instant Pot. Add: oil, garlic, onion, green pepper. Cook for 5-10 minutes until starting to soften. Add ground beef and cook until browned. Add remainder of ingredients and mix. Hit "Keep warm/Cancel". Then select "Bean/Chili" for 30 minutes. Put the lid on and pull the lever to seal (which is the 9 o'clock hand). You will hear the device hiss for a few minutes before the vent seals up. Once it's done. Pull lever to the 7 o'clock and open.