A touch of coffee adds depth to this simple but nuanced under-an-hour chili.
Directions for: Instant Pot Chili
Ingredients
1 Tbsp vegetable oil
1 lb(s) ground chuck
cup chili powder
Kosher salt
2 cloves garlic, minced
1 large onion, chopped
1 15-oz can fire-roasted tomatoes
1 15-oz can pinto beans, rinsed and drained
1 Tbsp Worcestershire sauce
1 tsp instant coffee or unsweetened cocoa powder
for serving: cooked rice, grated cheese, sour cream and pickled jalapeos (or your favorite chili toppings)
Directions
1. Turn a 6-quart Instant Pot to the normal saute setting and add the oil. when hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
2. after the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. being careful of any remaining steam, unlock and remove the lid.
3. Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeos.
Tips and Substitutions
Special equipment: a 6-quart Instant Pot
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2018 Television Food Network, G.P. all rights reserved.
See more: Beans, Beef, Comfort Food, Main, Tomatoes