1 medium onion, diced (or combo of onions and bell peppers)
1 to 1.5 lb ground beef
Salt and ground black pepper
1Tb dried oregano
1Tb ground cumin seed
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 cans (15-19oz) red kidney beans, drained and rinsed
3Tb tomato paste
Optional- 1-2 Tb chili powder
UMAMI STOCK MIXTURE-
1c beef or chicken stock
2Tb fish sauce
1Tb light soy sauce
1ts unsweetened cocoa powder
Instructions
Mix ingredients of umami stock mixture into a small
bowl. Set aside.
Press Saute button to High Heat. When IP
indicator says HOT, add enough EVOO to coat the
bottom. Add diced onions and saute until
transparent. Then add ground beef. Season beef
with salt and pepper. Add oregano, cumin, and
garlic until fragrant. Brown beef.
Pour in a small amount of unami mixture and fully
deglaze any brown bits at the bottom of the pot.
DO NOT STIR OR MIX. Add in remaining umami
mixture. Then top with layer of kidney beans,
then crushed tomatoes, then tomato paste. Close
lid and Pressure Cook on High Pressure for 10
minutes. Then allow natural release.
If chili is too runny, allow liquid to reduce on
Saute, High. If chili doesn't come to pressure,
then add 1/2c more beef or chicken stock.
Optional- Can taste and season with 1Tb brown
sugar. Can also add 1Tb apple cider vinegar.
Note vinegar will significantly change the
profile.
Garnishments- Lime, sour cream, green onions,
diced onions, cheddar cheese, corn bread,
crackers.
Originally Submitted
1/30/2018
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