Rich and hearty beef chili in about an hour? Yes, with the Instant Pot! Serve a bowl of this comfort classic topped with cheese, avocado, cilantro or green onions.
Is there anything better than a bowl of chili on a cold winter day? Or at a tailgate party while watching the game? That second question is a real one. I don’t watch football.
Chili is delicious, rich and hearty, with some heat and other complex flavors. And it can take all day to make. Unless you have an Instant Pot.
I prefer all-beef chili, no beans. I use a fresh jalapeno pepper so I can control the level of the heat by including as much or as little of the pepper membrane (where the heat lives) as I want.
Chili gets more flavor from a blend of chili powder, oregano and cumin. If you don’t include the fresh jalapeno pepper, you can add some spice with cayenne pepper.
If you have it, Trader Joe’s Umami Seasoning would also make a delicious addition to this chili. Umami is a Japanese word that doesn’t have a direct translation into English, but the closest is “savoriness.”
This recipe makes enough for a family plus leftovers, or for a small party. Serve a dish garnished with shredded cheese or sliced avocado, or with sides such as cornbread or tortilla chips.
- 2 tbsp canola oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeno pepper, seeded and diced (optional)
- Kosher salt and freshly ground black pepper
- 2 tbsp tomato paste
- 6 garlic cloves, minced
- 2 pounds 80/20 ground beef
- 3 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- ¼ tsp cayenne pepper (if not using jalapeno pepper)
- 14.5 ounce can fire-roasted diced tomatoes, drained
- ½ cup beef stock
- 1 tsp soy sauce
- 4 tsp apple cider vinegar
- Turn the Instant Pot to saute. Once the metal insert is hot, add the canola oil, then add the onion and peppers. Season with salt and pepper, and saute for two to three minutes, until softened.
- Add the tomato paste and garlic, and saute, stirring constantly, until fragrant, about a minute.
- Add the ground beef, and cook until brown, stirring occasionally.
- Once the beef is fully browned, add the chili powder, oregano, cumin and cayenne (if using). Then stir in the fire-roasted tomatoes, beef stock, soy sauce and vinegar.
- Place the lid on the Instant Pot, turn to lock in place, and make sure the valve is set to "Seal" and set the timer to cook on high pressure for 15 minutes.
- Once the timer goes off, allow the pressure to vent naturally for 10 minutes, then carefully turn the valve to "Vent" and release the remaining pressure.
- Scoop the chili into bowls and garnish as desired.
- Shredded Mexican cheese blend
- Avocado slices
- Sliced green onions
- Chopped cilantro
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 149 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 17mg Sodium: 355mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 8g