Time: ~1 hour
Complexity: Easy
Ingredients
- 2 tspn olive oil
- 2 pounds ground beef
- 1 onion (finely diced)
- 1 1/2 tspns garlic (minced)
- 28 oz can of diced tomatoes
- 24 oz tomato sauce (three 8oz cans, or homemade)
- 3/4 cup beef broth
- 2 tablespoons chili powder
- 2 tspns ground cumin
- 2 tspns cocoa powder
- 1 tspn granulated sugar
- 1 1/2 tspn kosher salt
- 3/4 tspn ground pepper
- 15 oz can kidney beans (drained)
- 8 oz can baked beans
- 8 oz can sweet corn
- Scallions/green onions (garnish)
- Sour cream (garnish)
- Shredded mexican or cheddar cheese (garnish)
Directions
- Put the instant pot on saute and choose “more”. Add olive oil.
- When hot, add ground beef and cook until browned. Drain if you like.
- Add onion and cook for 3 minutes until softened
- Add garlic, canned tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to pot (basically everything but toppings and corn)
- Turn Instant Pot to Chili/Beans setting and place lid. Make sure it’s on the sealed position.
- Cook for 20 minutes.
- Quick release or slow release is okay.
- Open lid, add as much corn as you want
- Serve with toppings.
Notes
I like to mix all the spices in a bowl when the beef is browning for maximum efficiency. Makes a big freaking bowl of chili you can eat for days.