Chili

Ingredients

• 2 lbs ground beef (or ground turkey s'il vous plaît)
• 1 large yellow onion, diced
• 1 medium carrot, finely grated
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth (or 1½ cups chicken broth)
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 Tbsp brown sugar
• 1 Tbsp olive oil

Instant Pot instructions

1. Set Instant Pot to sauté mode. Add olive oil and brown the beef in batches, breaking it up as it cooks. Remove and set aside.
2. Add onion and carrot to the pot. Cook until softened, about 4–5 minutes. Add garlic and cook another minute.
3. Return beef to the pot. Add chili powder, cumin, paprika, cinnamon, oregano, salt, and pepper. Stir and let spices toast for about a minute.
4. Pour in crushed tomatoes, tomato sauce, and chicken broth. Stir in beans and brown sugar. Give it a good stir, scraping up any browned bits from the bottom.
5. Lock the lid, set valve to sealing. Pressure cook on high for 15 minutes.
6. Natural release for 10 minutes, then quick release remaining pressure. Stir well—it’ll thicken as it sits. Taste and adjust seasoning.

Stovetop instructions

1. Use a large Dutch oven or heavy-bottomed pot. Brown the beef, sauté the onion/carrot/garlic, toast the spices—all the same as before over medium-high heat.
2. Once everything’s in the pot, bring to a boil, then reduce heat to low and simmer uncovered for at least 45 minutes, stirring occasionally. (An hour or more is better if you have time.)
3. Also, increase the chicken stock back up to 1½ cups since you’ll lose liquid to evaporation on the stovetop, unlike the sealed Instant Pot.

Topping Bar

• shredded cheese
• sour cream
• chopped green onion
• diced avocado
• tortilla chips/Fritos®
• sliced jalapeños
• chopped cilantro
• diced raw onion

Buen provecho.

— ᴘ. ᴍ. ʙ.

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