Ingredients with Measurements:
- 2 lbs ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Set the Instant Pot to sauté mode and add the ground beef, onion, red bell pepper, and garlic. Cook until the beef is browned and the vegetables are softened.
2. Add the kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the Instant Pot. Stir to combine.
3. Close the Instant Pot lid and set to manual high pressure for 20 minutes.
4. Once the cooking time is complete, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
5. Serve hot with desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Temperature:
Manual high pressure on Instant Pot
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Pinto beans or black beans can be used instead of kidney beans
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes
Variations:
- Add chopped jalapeños for extra heat
- Use a combination of ground beef and ground pork for added flavor
- Add a can of corn for a sweet and savory twist
Tips and tricks:
- For a thicker chili, add a can of tomato paste
- For a smoky flavor, add a few drops of liquid smoke
- For a creamier chili, stir in a dollop of sour cream before serving
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat chili in a microwave-safe bowl or on the stovetop until heated through.
Presentation ideas:
Serve chili in individual bowls and top with shredded cheese, sour cream, and chopped green onions.
Garnishes:
Shredded cheese, sour cream, chopped green onions, diced avocado, and crushed tortilla chips.
Pairings:
Cornbread, rice, or a side salad.
Suggested side dishes:
Cornbread, rice, or a side salad.
Troubleshooting advice:
- If the chili is too thin, let it simmer on the sauté setting for a few minutes to thicken.
- If the chili is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Chili con carne is a spicy stew that originated in Texas in the late 1800s. It typically consists of beef, chili peppers, and spices.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve chili with cornbread, rice, or a side salad for a hearty and satisfying meal.
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Region: Mexican