Sally's Recipe Of The Week: Instant Pot Beef Chili

Instant Pot Beef ChiliServes 4

So my chili obsession is still strong and still loving my Instant Pot. You can make this chili on the stove top if you want.

Here is what you will need:

2 pounds ground beef1 onion, chopped1 red bell pepper, chopped2 TBS tomato paste4-6 cloves garlic thinly sliced3 TBS chili powder1 TBS cumin1 TBS dried oregano flakes1/4 tsp cayenne pepper (optional)1 can (14.5 ounces) fire roasted diced tomatoes 1/2 cup chicken or beef  broth (low sodium)2 tsp fish sauce1 TBS apple cider vinegarolive oilsalt and pepperToppings: Use what ever you want, sliced avocado, sliced scallions, cheese, cilantro, sour cream, etc...

Turn the Instant Pot on Saute and warm up about a TBS of oil. 

Add the onions and peppers, season with salt.

Saute until they are starting to soften, add in garlic and tomato paste. Stir for a minute.

Add in the beef, season with salt and pepper. Break apart the meat.

(Sorry for the blurry picture!) When the beef is pretty much cooked, add in the oregano, cumin, chili powder and cayenne if using. 

Mix it all up. Add in fish sauce, chicken stock and tomatoes.  Splash in vinegar at the end. Detour ahead!

If you are using an Instant Pot, here is where you would turn off the saute setting, put the lid on with the steam vent closed. Hit manual and set for 10 minutes. If you are using a stove top pot this is where you would put a lid on it and turn down the heat and let the flavors marry for about an hour.

I decided to add in a can of rinsed and drained black beans at the end. Optional.


Top with what you like, I had cilantro, onions and sour cream.  Enjoy.



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