Disabled Kitchen Recipe: Instant Pot Effin Good Chili
Course Main Dish
Author Jules Sherred
Prep Time 15minutes
Cook Time 30minutes
Passive Time 20minutes
Total Time 1hour5minutes
Effin Good Chili
0.907kgextra lean ground beef
1chopped onion(Every second Saturday, I use the food chopper attachment for my immersion blender and chop a bunch of onion, freezing them in sizes used for most of my recipes. This saves a bunch of prep time when it's time to cook)
1largechopped red bell pepper
2pepperchopped green jalapeno pepper(removing seeds from one)
1pepperchopped Serrano pepper(seeded)
4clovesminced garlic(I use an entire head of garlic, roughly 12 cloves)
2cubecrumbled beef bouillon cubes
2cupwater(OR 1 can of light beer and 125 ml (1/2 cup) of white wine)
796mlcan crushed San Marzano tomatoes
398mlcan fire-roasted diced tomatoes
156mlcan tomato paste
1tbspchipotle pepper sauce
2 1/2tspdried basil(or 25 ml (5 tsp) fresh chopped basil)
1 1/2tspsmoked paprika(or regular paprika if you don't like a definite smoke flavour)
1/2tspdried oregano(or 5 ml (1 tsp) fresh chopped oregano)
796mlcan dark red kidney beans(drained)
Sour Cream Topping (Optional)
3tbspchopped fresh cilantro
Effin Good Chili
Turn the Instant Pot on to saute.
When hot, add the olive oil. Let it heat for a minute.
Add chopped onions, chopped peppers and minced garlic. Saute until soft. About 1 minute. Tip: If you think this will be too spicy for you, omit the Serrano pepper and thoroughly seed the jalapenos. If you want it extra spicy, leave the seeds in for all of the hot peppers.
Add San Marzano tomatoes, fine-roasted tomatoes, tomato paste, kidney beans, chili powder, first quantity of cumin, brown sugar, chipolte pepper sauce, basil, paprika, salt, oregano, pepper and water (or beer and wine if you are going that route). Make sure to scrape anything off the bottom of the Instant Pot that may have formed during steps 1 - 5, otherwise your Instant Pot won't reach pressure. Tip: If you want the Instant Pot to reach pressure within 5 minutes, bring the mixture to a slight bubble, taking extra care to scrape the bottom of the pot before placing the lid.
Place and seal the lid. Make sure the steam release valve is closed. Set to High Pressure for 20 minutes. You can set it for as low as 10 minutes, but setting it for 20 minutes gives it a bit more time for all the flavours to set.
Allow the Instant Pot to naturally release all of the pressure. Do not do a quick release unless you want chili boiling onto the lid and in/out of the steam valve.Tip: To speed up natural release time, place cold wet dish clothes on the metal parts of the lid. You'll probably have to wet them a second or even a third time, as all of the water will evaporate.
Remove the lid. If you made your chili with alcohol, turn the Instant Pot back on to saute and let it boil for 5 - 10 minutes to burn off the alcohol. If you made your chili with water, you may want to do the same to boil off any excess water. Stir every few minutes so that it doesn't burn to the bottom of the pot.
Sour Cream Topping
While the Instant Pot is doing its thing, mix the sour cream, chopped cilantro and second quality of cumin in a chilled stainless-steel bowl. Cover and refrigerate.
Serve with the sour cream mixture and your favourite grated cheese blend - optional.