There’s nothing like cuddling up to a warm bowl of chili. It’s one of my favorite comfort foods, so when the weather dropped from 78 to a balmy 58 degrees, I seized the moment and made a big batch of chili in the instant pot. This is my seize the day Instant Pot Chili.
To be honest, chili is something I like no matter what the weather. There’s just something about that dish that makes me happy. That makes me feel warm. To me there’s almost nothing’s better than curling up with a nice warm bowl of chili. Well, maybe curling up with chocolate chip cookie dough ice cream or chocolate fudge brownie gelato but I digress.
What makes me just as happy is that it takes absolutely no time to make in a pressure cooker. I understand the need for certain dishes to simmer for hours. It allows time for the flavors to develop. In this case, I let the Instant Pot do all of the hard work. I’ve developed this recipe over several years. As I’ve learned more and more about flavor combinations it’s gotten better and better. I really like the depth of flavor the cocoa powder and worcestershire sauce adds. Best of all, cooking it in the Instant Pot doesn’t take away from the flavors.
I know some people have a thing about putting raw meat in the pressure cooker. But being able to put everything in one pot is what makes meals simple. Besides when you are short on time, it’s great to throw everything in a pot and walk away. In fact, I think it is the key to getting other things done. Life is hectic, so an easy dish is just one less thing to worry about.
If you’re looking for something just as comforting but a little healthier, switch out ground beef for ground turkey and increase the amount of worcestershire sauce. Yup, just the easy.
Instant Pot Chili
Makes 6 -8 servings
- 2 pounds ground beef (or turkey)
- 2 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chili powder, reserve half
- 2 tablespoons cumin
- 1/2 tablespoon paprika
- 1 yellow onion chopped
- 1/2 red pepper (chopped)
- 1/2 yellow pepper (chopped)
- 1 can diced tomatoes
- 1/2 teaspoons cocoa powder
- 1 tablespoon worcestershire sauce
- 1/4 teaspoon cayenne (optional)
- 1 can crushed tomatoes
- 1/4 cup cilantro, chopped
- 1 can red kidney beans (drained and rinsed)
- 1 can white kidney beans (drained and rinsed)
- 1 can black bean (drained and rinsed)
- 1/2 -1 tablespoon cornstarch (optional)
- Salt and pepper to taste
Garnish – red onion, cheddar cheese, jalapeño peppers and cilantro
Tools: pressure cooker, large wooden spoon
Season ground beef with first 4 ingredients and place to the side.
Turn pressure cooker to sauté , add chopped onions and stir until translucent.
Add peppers, diced tomatoes, cocoa powder, worcestershire sauce, cayenne pepper, if using and stir well.
Once mixed well, add ground beef, crushed tomatoes, cilantro, spices and beans.
Cancel sauté setting and set pressure cooker to manual high for 20 minutes.
Allow pressure cooker to natural pressure release.
Mix with large wooden spoon and break up any large chunks of meat.
If you want to thicken your chili, remove a bit of the liquid from the pot and add place it in a bowl. Add cornstarch and mix until it begins to thicken.
Salt and pepper to taste and it’s done.
If you like your chili spicy add some red pepper flakes and or hot sauce and have it with my jalapeño cheddar cornbread.
I also love to take this instant pot chili and put it on top of a hot dog with some spicy mustard and onions. On the other hand this would also taste really good on a baked potato. You can tell it’s something I crave can’t you?
How do you like to eat your chili?