Chili

By David Offredi

Chili

21 steps

Updated at: Thu, 17 Aug 2023 00:02:46 GMT

Ingredients

0 servings

1.5 poundsground beef

1 tablespoonolive oil

1 tablespoononion powder

1 tablespoongarlic powder

1 tablespoonschili powder

ground cumin seeds

1 teaspoondried oregano

1 teaspoondried thyme

1 teaspoonsmoked paprika

2 tablespoonstomato paste

3 x 15 ozred kidney beans

cans, drained & rinsed

1 ⅓ cupsbeef broth

or chicken broth, low sodium

1 tablespoonworcestershire sauce

1 tablespoonsoy sauce

1 x 280crushed tomatoes

2 tablespoonscornstarch

2 tablespoonswater

Instructions

Step 1

Add all the spices and dried herbs listed under the "Spices" section of this recipe to a medium bowl and whisk together. Set aside

onion powder1 tablespoon

garlic powder1 tablespoon

chili powder1 tablespoons

ground cumin seeds

smoked paprika1 teaspoon

dried thyme1 teaspoon

dried oregano1 teaspoon

Step 2

Once the oil is hot, add the beef to the pot and DO NOT stir for 4-5 minutes

Step 3

Gently, remove the pot from the IP and pour the excess fat into a small bowl

Step 4

Return back the pot to the IP, using a wooden spoon, break down the beef and

Step 5

continue cooking for another 5-7 minutes, stirring constantly until the beef is browned well

Step 6

Add the diced onion and minced garlic and cook for another 2 minutes, stirring often.

Step 7

Add the mixed Spices to the beef, stir and cook for 1-2 minutes

Step 8

Add 1/3 cup of beef broth to the pot and using a wooden spoon, serape the bottom of the pot until it is clean. Cook the beef in the broth for 5 minutes, to reduce the moisture.

Step 9

Add the tomato paste and reserved beef juices, stir to combine

Step 10

In a small bowl combine remaining 1 cup of broth with the worcestershire sauce and soy sauce and add the mixture to the pot. 1 espresso shot, Gently stir to combine.

Step 11

Add the crushed tomatoes on top of the meat and DO NOT stir as tomatoes can stick to the bottom of the pot and prevent it from coming to pressure.

Step 12

Add the bay leaves

Step 13

Close the IP with the lid. Turn the steam release vent to 'sealing' and using the manual setting, set it to cook for 12 minutes at High Pressure

Step 14

When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 15 minutes, this is called Natural Pressure Release. After 15 minutes gently release the rest of the pressure by opening the vent.

Step 15

Open the lid and discard bay leaves. Gently stir the chili.

Step 16

Add the washed and drained beans and gently stir to combine

Step 17

If you prefer the chili thicker: turn on the Sauté function, use the 'adjust button to turn it to the medium heat setting

Step 18

In a small bowl mix cornstarch with water until dissolved and add it to the pot

Step 19

Gently stir to combine and let it simmer for 5 minutes until it thickens

Step 20

Season with salt and pepper to taste.