Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!
4.8 stars (110 ratings)
Ingredients
1 ½tablespoonscanola oil
2poundslean ground beef
4clovesgarlic, minced
1medium sweet onion, diced
1red bell pepper, diced
1poblano chili, minced
3tablespoonstomato paste
3tablespoonschili powder
2teaspoonssmoked paprika
2teaspoonsdried oregano
2teaspoonscocoa powder
1 ½teaspoonsground cumin
12ounceslager or pilsner beer
1 ½cupsbeef stock
2(10.75-ounce) canstomato puree
2(15-ounce) cansblack beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
¼cupchopped fresh cilantro leaves
¼cupsour cream
¼cupshredded cheddar cheese
Equipment
Instant Pot
Instructions
Set a 6-qt Instant Pot® to the high saute setting.
Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
Stir in beer, scraping any browned bits from the bottom of the pot.
Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in cilantro; season with salt and pepper, to taste.
Serve immediately, garnished with sour cream and cheese, if desired.