Fall is upon us, which means that it is time to start eating some different foods to warm our bones! I’ve been making this recipe in my Instapot for a couple years now and love it because it is quick, easy, and makes enough for me to have 5-6 bowls of chili every time I make it. Also, I think that the longer it sits in the fridge, the better it gets!
This is a moderately spicy chili, if you aren’t a big fan of hot food then feel free to omit the jalapeño and use a regular packet of chili seasoning (I got this from Aldi’s, they’re about a dollar a packet), and if you like things extra hot, use a hotter pepper or more jalapeños. Or, if you want to use your own spices, simply use chili powder, garlic powder, onion powder, cumin, and salt and pepper.
1 Medium Onion, diced
2 Jalapeños, diced
1 Tbsp Olive Oil
1 lb. Ground Beef
1 can Kidney Beans, drained & rinsed
1 can Black Beans, drained & rinsed
1 can (28 oz.) Crushed Tomatoes
1 Packet Chili Seasoning
1- Saute diced onions in your Instant Pot with a splash of olive oil (use the saute setting) until they begin to change color just a little – The trick is to undercook the onions. Everybody is going to get to know each other in the pot, as Kevin would say (The Office fans will understand!)
2- Add 1 lb. of ground beef (I use 93% lean /7% fat) into the pot and cook until completely browned, mixing as needed.
3- Add 1 can of kidney beans, 1 can of black beans, diced jalapeños, 1 large can (28 oz) of crushed and diced tomatoes, the chili seasoning, and some garlic if you like, mix well.
4- Place the lid on the Instapot and pressure cook for 45 minutes.