Hubby and I host a family dinner here on Christmas Eve every year. I’ve experimented over the years with different food themes. One year I made Italian. The next I made Mexican. This year I decided to go easy with a big pot of chili. I found a great Instant Pot recipe online here, and changed it up a little bit.
Instant Pot Chili
1 tbls ghee (or any oil of your choice)
1 lb ground beef
1 medium onion, diced
2 tbls chili powder
1/2 tbls garlic powder
1/2 tbls cumin
1/2 teas salt
1/2 teas pepper
1 teas hot pepper sauce (optional)
2 14-oz cans chili beans, undrained
2 14-oz cans southern style pinto beans, undrained
1 15-oz can diced tomatoes
2 tbls tomato paste
2 cups beef broth
1 tbls cornstarch (optional)
1 tbls water (optional)
Saute the ground beef and onion in the ghee (or other oil). I did this on the stove, but you can do it using the saute feature on your Instant Pot.
If you used the saute feature, turn off your Instant Pot.
Drain the grease.
Put the drained, cooked beef and sauteed onions into the Instant Pot, along with all the other ingredients.
Use the manual setting and process for 25 minutes.
Allow the pressure to release naturally for 10 minutes, then quick release.
Mix the cornstarch and water and stir into the hot chili.
I found the chili was a little watery, so I sauteed it a little longer in the Instant Pot. Then, after a night in the refrigerator, it thickened up nicely. I don’t know if you will experience that or not. If you do, then saute it a little longer and next time, cut back on the beef broth. The beauty of chili? You can easily make changes.
Serve with buttered bread, corn chips, salsa, shredded cheese, or anything else you want.