Ingredients
Scale
- 1 lb. ground beef (85/15 or 90/10)
- 2 Tbsp. oil (avocado or olive)
- 3 cloves garlic, finely minced
- 1 small sweet onion, diced
- 2–3 jalapeno peppers, seeds removed, diced
- ½ cup beef broth (regular sodium)
- 3 Tbsp. tomato paste
- 4 Tbsp. chili seasoning
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. packed brown sugar
- 1 ½ tsp. salt (to taste)
- ½ tsp. black pepper
- ¼–½ tsp. cayenne pepper (optional)
- 28 oz. crushed tomatoes (canned)
- 1 can red kidney beans, rinsed and drained
Instructions
- Brown the meat: Add oil to a 6-quart Instant Pot along with the ground beef. Cook for 5-6 minutes until browned.
- Sauté veggies: Add onion, jalapenos, and garlic. Sauté for 2-3 minutes until onion is tender.
- Add broth and seasonings: Pour in broth, tomato paste, chili seasoning, Worcestershire, sugar, salt, and peppers. Scrape the pot bottom. Add crushed tomatoes and beans (do not mix).
- Cover and pressure cook: Seal the lid and set to high pressure for 20 minutes. Release pressure as preferred.
- Serve: Stir well and top with cheese, sour cream, or green onions.
Notes
- Adjust cayenne for desired spiciness.
- Natural release keeps chili thicker.
- Stir after cooking if chili is too thin.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg