Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp vegetable oil
  • 2 lb ground beef or turkey
  • 2 medium yellow onions (diced)
  • 1 red bell pepper (seeded and diced)
  • 3 cloves garlic (minced)
  • 2 poblano peppers (seeded and diced)
  • 1/4 cup tomato paste
  • 3 Tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 Tbsp better than bouillon chili base ((optional but highly recommended))
  • 30 oz canned dark red kidney beans (drained and rinsed)
  • 28 oz canned fire-roasted diced tomatoes (with liquid)
  • 1 to 1 1/2 cups beef broth (reduced sodium)
  • 3 Tbsp apple cider vinegar
  • 1 1/2 oz unsweetened 100% cacao Baker's Chocolate

Instruction

  • Turn your Instant Pot to "Saute", then add vegetable oil to the pot. Add the meat and cook until browned, breaking up the meat with a spatula as it cooks.
  • Add the onion, bell pepper, and poblano peppers and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions and peppers cook and give off liquid.
  • Add garlic and cook, until fragrant, about 30 seconds. Drain grease if needed, and return meat mixture to the pot.
  • Add all remaining ingredients and stir, scraping the bottom of the pot to ensure no browned bits remain.
  • Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 15 minutes.
  • Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. When the pin drops, remove lid and set aside.
  • If you prefer a thicker chili, mix 2 Tbsp cornstarch with 2 Tbsp water in a small bowl until smooth. Stir into the chili and press the "saute" button again. Cook, stirring often, for several minutes, or until thickened to your liking.
  • Serve hot, with desired toppings.