There’s nothing like a “Bowl of Red” on a cold day, but who has time to let Chili sit on the stove for hours and hours, not to mention having to soak the beans overnight. Lordy, that’s a two-day operation!
But, that’s what happened to me. My son wanted Chili with Beans on a weeknight and didn’t want to wait until midnight to have dinner. I knew there had to be a better way. I walked into my kitchen and looked hard at my Instant Pot thinking it would make great chili, and it did! This is so easy, you don’t even have to pre-soak the beans! Dinner in an hour while you relax, what could be better?
The prep on this is very easy, and it’s even easier if you have some frozen vegetables. I buy fresh bell peppers and onions, then chop and slice them, and put them in freezer bags for later use. Seriously, a handful of bell pepper in a second, or a few minutes chopping, it’s your choice.
If you cannot find Epazote at your local supermarket, you can find it at Penzey’s Spices. I highly recommend getting some, but if you don’t have it now, you can substitute a little oregano – but really, if you like to make beans, you want this herb.
- 1/2 pound ground beef
- 1 tablespoon olive oil
- 1 can diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 1/2 pound dried pinto beans
- 2 garlic cloves, sliced
- 1 bay leaf
- 2 teaspoons beef base
- 2 cups hot water
- 1 teaspoon yellow mustard
- 1 teaspoon paprika
- 1 teaspoon New Mexico chili
- 2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1 teaspoon white pepper
- 1 teaspoon epazote
- Grind the spices together in a mortar with a pestle until they are completely mixed and the epazote is almost a powder.
- Mix the beef base and hot water and set aside.
- Put the Instant Pot on Saute
- Put the inner pot into the base, and add the olive oil. Let it come up to temperature and add the onion. Saute the onion until it has turned translucent, then add the garlic and bell pepper.
- When the pepper has softened, add the meat and saute it until it's mostly cooked.
- Add the beans after sorting through them to make sure there are no stones.
- Add the canned tomatoes.
- Add the spices mix and bay leaf.
- Finally, add the broth.
- Cover the Instant Pot and put it on pressure for 50 minutes.
- Let the pressure release naturally for 10 minutes, and if the pin has not dropped, release the pressure manually.
- Remove the cover. If the sauce is a little to thin for your liking, you can add roux or a corn starch slurry. I added a roux. Finally, add the mustard and mix.
- Serve with your favorite toppings. We like cheese, sour cream, lettuce, and Ritz crackers. To each his own and enjoy!