So chunky, hearty, and comforting! This will be the BEST chili you will have in your entire life – I PROMISE! And it is so stinking easy with such minimal effort with the help of your pressure cooker. Simply throw everything right in and let it do all the work for you!
I know, It’s not exactly chili season.
But, we’ve had the tiniest drizzle of rain with a bit of cold weather (at 62 degrees F) the last few days.
So us Californians are wimping out and staying in with a cozy bowl of chili.
But guys, this is not your average Joe bowl of chili.
Nope. It really isn’t.
And with the help of your Instant Pot, this will be the best (and easiest) chili of your entire life.
I know, it’s a loaded statement. But it’s true.
The texture of the chili comes out so perfectly with the lean, tender, crumbled ground beef with all the black bean goodness.
It’s chunky, it’s hearty, it’s cozy and it’s perfect to dunk your buttery buttermilk cornbread right in (recipe coming so soon for this!).
- 1 ½ tablespoons canola oil
- 2 pounds 85/15 ground beef
- 4 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 poblano chili, minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1 ½ teaspoons ground cumin
- 1 12-ounce can lager or pilsner beer
- 1 ½ cups beef stock
- 2 10.75-ounce cans tomato puree
- 2 15-ounce cans black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro leaves
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese
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.