Ingredients

The following ingredients have 6 Servings
  • 1 lb ground beef (grass-fed)
  • 1 onion (chopped)
  • 1 long celery stick (chopped)
  • 2 medium tomatoes (cubed)
  • 1 medium jalapeno (seeds removed & finely chopped)
  • 15 ounces tomato sauce
  • 15 ounces kidney beans (rinsed & drained)
  • 15 ounces garbanzo beans (rinsed & drained)
  • 1 cup water
  • sharp cheddar cheese, sour cream & cilantro (for garnish)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon Montereal Steak Spice
  • 1 teaspoon ground cumin
  • salt & pepper (to taste)

Instruction

  • Turn Instant Pot on Saute mode, then add 1 lb of ground beef, 1 chopped celery stick and 1 chopped onion. Mix and saute for about 10 minutes, stirring few times to break down the ground beef with a wooden spoon.
  • Next, add 2 cubed tomatoes, 1 finely chopped jalapeno, 15 oz. of tomato sauce, 15 oz. of kidney beans and 15 oz of garbanzo beans. Pour in 1 cup of water and add all of the chili spices.
  • Give it a good mix with a spoon, then cover and cook on Soup/Broth mode for 20 minutes. Quick release the pressure.
  • Serve chili with grated sharp cheddar cheese, sour cream and chopped cilantro (I used chives, thats what I had on hands.) Enjoy!