Chili

Always, always, always have these ingredients in your pantry, freezer or fridge. Aside from being day to day staples, they're perfect for whipping up some chili for a low maintenance dinner.

Cooking Method
Stovetop

Time
🕒🕒

Recipe

Ingredients (4-5 Servings)

2 TBSP VEGETABLE OIL
2 LB GROUND MEAT* (half beef, half pork)
4 CLOVES GARLIC, MINCED
1 WHITE ONION, DICED
1 BELL PEPPER, DICED
3 TBSP TOMATO PASTE
3 TBSP CHILI POWDER
2 TBSP PAPRIKA
2 TBSP OREGANO
2 TSP COCOA POWDER
2 TSP GROUND CUMIN
1 CAN OF BEER
1 1/2 CUPS BEEF BROTH
2 CANS (14.5 OZ/each) DICED TOMATO
1 (15 OZ) CAN BLACK BEANS, DRAINED
1 (15 OZ) CAN KIDNEY BEANS, DRAINED
1 TBSP SALT

—Toppings
Top with whatever you desire. This is just what I had in the fridge.

*The ground meat can be interchangeable with any type you want.

Instructions

Add oil to instant pot on sauté mode and cook ground meat until browned. Remove and set aside. Prep bell pepper, onion and garlic while cooking.

Sauté onion, bell pepper and garlic until slightly translucent. Add in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin. And stir together until mixed. 

Add in beer (I only had Stella) and scrape the bottom of the pot. Stir in beef broth, diced tomatoes, beans and ground beef. Set to high pressure cook for 18 minutes. Prep toppings as needed. 

When it's done, release the pressure to open and add 1 tbsp. salt. If it seems a bit too watery for your liking, switch to sauté and boil for an additional 10 minutes (I did). Enjoy!

Process