On a cold winter day, nothing warms you up like a big bowl of hearty, warm chili. BUT there is nothing worse than spending 2+ hours making it. Using an Instant Pot will save you time and energy while still producing a delicious meal. This recipe is inspired by the NY Times’s recipe for Beef Chili.
Instant Pot Beef Chili
Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
1 cup chicken broth
3 dried Guajillo chilis, seeds and stem removed
2 tbsp olive oil
1 lb ground beef
1 tsp kosher salt
1 large onion, diced
1 fresh pasilla pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tbsp tomato paste
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp paprika
A pinch of cinnamon
1 (13.5-ounce) can fire roasted tomatoes
2 (15-ounce) cans pinto, kidney, or black beans, drained and rinsed
1/2 cup Modelo Negra (see Note 1)
Fresh lime juice, to taste
Sprinkle of Mexican-blend shredded cheese
How to Make It
- Add chicken broth to a small saucepan over medium-high heat. Add Guajillo chilis, sliced, into the saucepan. Once boiling, reduce to simmer and cook for 15-20 minutes. Remove chilis, place in a food processor with the rest of the chicken broth, and pulse until smooth. Set aside.
- Heat oil in the Instant Pot set to the sauté function. Add ground beef and cook until brown. Transfer beef and liquids into a bowl, and season meat with a pinch of salt. Set aside.
- Stir in onion, pasilla pepper, garlic, and a pinch of salt. Cook until softened.
- Stir in chili powder, tomato paste, and cumin, cook until fragrant. Stir in beef and juices, oregano, paprika, cinnamon, fire roasted tomatoes, beans, and Modelo Negra. Cover and cook for 8 minutes. Let pressure release naturally.
- Stir chili and scoop into bowls. Add a squeeze of lime and a sprinkle of Mexican-blend shredded cheese.
Note 1: Since this recipe is on the drier side, I add 1/2 cup Modelo negra to add more liquid to the chili. Stock can be substituted for beer. Similarly, this quantity can be adjusted depending on how liquidy you like your chili.