Instant Pot Chili

Ingredients

Main items

• 2 cups dry beans
  • 1 cup Rancho Gordo Hidatsa Red Beans
  • 1 cup Rancho Gordo Vaquero Beans
• 1 pound ground beef

Sauté

• 2 tablespoons olive oil
• Diced onion
• 1 tablespoon minced garlic

Spice mix

• 1½ tablespoons salt
• ½ teaspoon black pepper
• 1½ tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons dried Mexican oregano

Broth mix

• 14 oz. can of crushed tomatoes and juice
• 2 tablespoons tomato paste
• 2 cups beef bone broth
• 1½ cups Negra Modelo
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cocoa powder (original recipe calls for "dark")
• 1 teaspoon smoked paprika
• Canned chipotle (substitute more another teaspoon of smoked paprika if you don't have it)
• Fresh jalapeño, chopped, if you have one

Preparation

• Soak beans for about six hours prior to cooking.

Cooking

1. Turn on Instant Pot to sauté function and heat olive oil.
2. Add onion and sauté 2-3 minutes until fragrant.
3. Add garlic and ground beef. Sauté 3-4 more minutes while stirring and breaking up meat.
4. Add spice mix and sauté one minute.
5. Add broth mix and stir.
6. Add beans.
7. Set Instant Pot to High Pressure for 22 minutes and allow to naturally release after cooking.

Serving

In the style I grew up with:

• A piece of cornbread crumbled into the chili
• Shredded cheese of your choice/availability
• A dollop of sour cream

Sources

• Based on Instant Pot Chili by Sylvia Fountaine