Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 pounds ground beef
  • 1 15.5 ounce can dark red kidney beans ((drained))
  • 1 15.5 ounce can light red kidney beans ((drained))
  • 1 cup beef stock
  • 8 ounces tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons masa flour ((or regular flour))
  • 4 cloves garlic ((minced))
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Instruction

  • Turn your Instant Pot onto sauté. Once the pot reads "HOT" add the olive oil and the ground beef.
  • Cook the ground beef, breaking up into smaller pieces until no longer pink, about 10 minutes.
  • Turn off the sauté function and drain any excess grease from the pot.
  • Add all of the remaining ingredients to the pot with the ground beef. Stir well.
  • Place the lid on the Instant Pot and make sure the valve is set to the "seal" position.
  • Press the "Chili" function and set the time to 20 minutes. 
  • When the cook time is up, allow the Instant Pot to do a natural release for 15 minutes, followed by a quick release before opening the lid.
  • Serve the chili hot with your favorite toppings.