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Chili

Chili

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • 1 Instant Pot

Ingredients
  

  • 2 lbs ground beef
  • 1 medium yellow onion diced
  • 2 serrano peppers diced, seeds removed
  • 1 Tbsp minced garlic
  • 2 Tbsp dark chili powder
  • 2 tsp smoked paprika
  • 3 tsp ground cumin
  • 3 tsp sugar
  • 30 ounces fire-roasted diced tomatoes
  • 30 ounces tomato sauce
  • 2 cups beef broth
  • 30 ounces dark red kidney beans drained and rinsed
  • 2 tsp salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Set Instant Pot to Saute and heat until hot.
  • Dice the onion, slice and remove seeds from peppers (seed removal is optional), and thoroughly rinse and drain the beans.
  • Drizzle the pot with a bit of olive oil and add onions, serrano peppers, and garlic. Saute 2-3 minutes until fragrant and tender. Transfer to a bowl and set aside.
  • Add ground beef to the pot and saute 6-8 minutes until browned.
  • Return onions, peppers, and garlic to the pot.
  • Add chili powder, paprika, cumin, sugar, diced tomatoes, tomato sauce, beef broth, beans, salt, and black pepper.
  • Cover, ensure vent is in the sealed position, set Instant Pot to Pressure Cook on High with the timer set for 15 minutes.
  • When time is up, do a quick release by turning the vent to the venting position, removing the lid once the float valve drops.
  • Stir the chili. And additional salt and black pepper to taste.