There is nothing more comforting than a good hot Chili dish served on the cold days of autumn and winter. This chili prepared with beef and red beans is one of the most popular versions of this dish. For a vegetarian chili simply substitute the beef with a second can of beans.
Chili can be stored 1 week in the refrigerator and 6 months in the freeze
Servings: 4 generous
Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before releasing the pressure.
Select sauté to "medium or normal", set 15 minutes. Heat the oil, add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Add the beef and cook for about 5 minutes, stirring constantly with a wooden spoon until the meat loses its pinkish color.
Add cumin, Cayenne and chil powderi, stir and cook 1 minute.
Add the broth and stir, scraping the bottom of the bowl to dislodge adhering particles. Stir in beans, tomatoes and bay leaf. Place the tomato paste on top without stirring. Secure the lid with the pressure button to sealing. Press the cancel button.
Select "chili / bean, pressure cook or manual", set 8 minutes to "high" with "warm to off". Weigh on "start". The pan will take about 8 minutes before cooking. When the end of cooking alarm sounds, release the pressure and remove the lid.
Select "sauté to medium or normal", set 5 minutes. As soon as the preparation begins to boil, cook for 2 minutes, stirring constantly. Press the cancel button. Cover without sealing and let stand 8 minutes
Serve in hollow bowls with or without rice and garnish with onions, tomatoes and cheese if desired.
Ingredients
Directions
Select sauté to "medium or normal", set 15 minutes. Heat the oil, add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Add the beef and cook for about 5 minutes, stirring constantly with a wooden spoon until the meat loses its pinkish color.
Add cumin, Cayenne and chil powderi, stir and cook 1 minute.
Add the broth and stir, scraping the bottom of the bowl to dislodge adhering particles. Stir in beans, tomatoes and bay leaf. Place the tomato paste on top without stirring. Secure the lid with the pressure button to sealing. Press the cancel button.
Select "chili / bean, pressure cook or manual", set 8 minutes to "high" with "warm to off". Weigh on "start". The pan will take about 8 minutes before cooking. When the end of cooking alarm sounds, release the pressure and remove the lid.
Select "sauté to medium or normal", set 5 minutes. As soon as the preparation begins to boil, cook for 2 minutes, stirring constantly. Press the cancel button. Cover without sealing and let stand 8 minutes
Serve in hollow bowls with or without rice and garnish with onions, tomatoes and cheese if desired.
2 Responses
Love your blog, yummy!
Thanks for your comment Elizabeth. I am happy that you love it.
Big hugs cousin,
Micheline