Ingredients: |
Ingredients: 1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Diamond Crystal kosher salt
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
½ cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)
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Directions: |
Directions:Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around. As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt. Cook for 3 minutes, stirring frequently, until the vegetables are softened. Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds. Add in the ground beef…along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula. When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.) Taste the chili and adjust the seasoning if necessary.
Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
You can store the chili for up to 4 days in the fridge or up to 6 months in the freezer. |
This recipe for INSTANT POT GROUND BEEF CHILI is from