Beef Chili
2 lbs ground beef, 85% lean
4 cups crushed tomatoes
1/2 cup beef stock
1 large onion, peeledand diced
1/3 cup dried red beans (soak beans overnight)
1/3 cup dried black beans (soak beans overnight
1/3 cup navy beans (soak beans overnight)
1/4 cup chili powder
1 tsp. cumin
1 tsp ground coriander
1 TBSP sea salt
1 TBSP crushed red pepper flakes
1 TBSP sugar
2 Tbsp grape seed oil
sour cream for garnish
Cheddar cheese for garnish
1. Place the inner pot in the Power Cooker (Instant Pot). Place the oil in the inner pot. Press Chicken/Meat button. Add the beef and onions. Cook for 5 minutes. Add the spices and cook for 1 minute.
2. Add the remaining ingredients.
3. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed
4. Press the warm/cancel button.
5. Press the Soup/stew button and then press the Time Adjustment button until you reach 20 minutes.
6. Once the timer reaches 0, the cooker will automatically switch to keep warm. Switch the pressure release valve to open. Whe the steam is completely released, remove the lid.
7. Garnish with sour cream and shredded cheddar cheese.
8. Serve
Note* I use can beans instead of the dry one. It eliminates the whole soak overnight process. I also have used other beans other than what it calls for. Still turns out just fine. I have also used diced tomatoes instead of crushed.
