Instant Pot Beef Chili

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

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

1. 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.
2. 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.
3. Stir in onion, pasilla pepper, garlic, and a pinch of salt. Cook until softened.
4. 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.
5. Stir chili and scoop into bowls. Add a squeeze of lime and a sprinkle of Mexican-blend shredded cheese.