This is my award winning recipe, this chili hits the spot on those cold wintery days, it’s a great comfort food that can be made easily and the instant pot does all the work.

1 tbsp olive oil
1 medium onion chopped
1 tbsp fresh ginger and garlic
1 tsp chili powder
1 tsp cumin powder
1 tsp lemon pepper (optional)
1 tsp black pepper
1 10oz can rotel tomatoes
1 15 oz can tomato sauce
2 lbs ground beef
1 block beef bullion (optioanl)
3 medium sized fresh tomatoes chopped
1 cup water or beef broath1 15 oz can chilli beans in sauce1 15 oz can pinto beans
1 15 oz can red kidney beans
1 15 oz can black beans 1 2 tbsp of paprika of you need to make the color darker of the chilisalt to taste

Method: Set your instant pot on sauté mode and add 1 tbsp of olive oil, next add the onions and sauté till transperant then add the fresh ginger and garlic in there and let it cook for about 30 seconds before you add the spices in there, once all the spices go in there, cook that for another 30 seconds, next add the rotel tomatoes as well as the tomato sauce, this shall help with deglazing the pot. Cook this for a bit and add the ground beef, the bullion and the the fresh tomatoes, now cook for about a minute then add the water or beef stock and let it cook until the beef browns. Lastly add all the beans and cover the lid and set the instant pot on sealing mode and set the instant pot on manual for 10 minutes and slow release for 15 minutes. Open and give it a taste test and adjust the flavors according to your pallet. Can be served with shredded cheese and sour cream.
Serves 12 people depending on what you are serving it with.

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