Chili Made In The Instant Pot/Pressure Cooker
Once the ground beef is cooked, all the ingredients are essentially placed in an Instant pot and then cooked for a mere 10 minutes, and this chili is ready to eat. I just love pairing this dish with a fresh piece of my homemade bread or a soft roll or even some delicious cornbread to slurp up all that amazing tasty liquid. Chili freezes very well and it’s great for making up individual microwave-safe dishes for lunches, or whenever you want to have a quick meal on hand. Give it a try and this will become one of the best meal preps.
What You’ll Need To Make This Chili In The Instant Pot
Beef – I use lean ground chuck but use any ground beef you prefer. For a leaner chili try ground turkey or ground chicken! Beans – I used a combination of pinto beans and red kidney beans but you can use your favorite! Onion and Garlic – A large onion and some garlic are essential to add to the great flavor of this chili. Jalapeno – A finely chopped and seeded medium sized jalapeno for a bit of heat. Another great option would be to add some chipotle pepper in adobo sauce, but keep in mind this can be quite spicy. If you don’t want any additional heat, you can use just a regular bell pepper. Tomato paste – I love to add tomato paste to add depth to my chili plus to thicken, color, and enrich the flavor. Chili powder – What’s chili without chili powder? I use a couple of tablespoons for that great chili taste and hit of spiciness. Use store bought or give my great recipe a try if you prefer to make your own. Cumin – Ground cumin adds instant depth to any dish. Oregano– Oregano is most often used in tomato-based dishes or combined with olive oil. It has a strong spicy taste with sweet and sour notes. Paprika – Paprika will provide a subtle earthiness, with a sweet and peppery taste. I used smoked paprika for an extra bit of smokiness. Cayenne – Cayenne powder is used to kick up the heat, it’s perfect in this chili dish. If you don’t like too much heat, you can optionally leave it out. Salt – A bit of salt to enhance all the flavors. Add to taste. Sugar – You’ll need a bit of sugar to cut the acidity of the tomatoes. Beans – I used kidney and pinto beans. Feel free to use other types like black beans, chickpeas or brown beans if you prefer. Tomatoes – A large can of fire roasted tomatoes to provide some extra zip compared to regular canned tomatoes. Use them if you can, otherwise, regular diced tomatoes are just fine. Beef broth – Some added liquid and great taste when using beef broth instead of water.
How To Make Instant Pot Chili
Slow Cooker Chili
You can easily make this chili in your slow cooker. Simply sauté the meat with the onion and garlic in a skillet until browned and the onion has softened. Next, add all the ingredients, including the beef to your slow cooker, and give it a quick stir. Cover it and cook on high for 4 hours or on low for 6-8 hours.
What’s The Difference Between Chili And Chili Con Carne
The Spanish phrase “chili con carne” means chili with meat, but both chili and chili con carne can refer to the authentic spicy dish of meat, chili peppers, beans, tomatoes, seasonings and spices. For a chili with no beans try my best chili recipe. If your chili has no beans it’s usually called Texas Chili.
What Other Spices Can I Use?
Common spices like cinnamon, allspice, cloves, and even a Mexican vanilla bean will add aromatic complexity to the overall flavor profile of chili.
Expert Tips
Leftovers
You can store this chili in the refrigerator in an airtight container for 3-4 days.
Freezer
Freeze in an airtight container for 4-5 months.
More Great Recipes To Try
Sweet Chili ChickenSlow Cooker Chicken ChiliInstant Pot Baked BeansWhite Chili ChickenOne Pot Chili Mac and CheeseInstant Pot Chili MacCincinnati ChiliChili Dogs
