30 May 2019

Ground Beef Chili with Beans - Instant Pot (or Not)

Ground Beef Chili with Beans - Instant Pot (or Not) / www.delightfulrepast.com

I like all kinds of chili: all meat, all beans, ground turkey, chunks of beef, pork, chicken. But Mr Delightful was in the mood for my Ground Beef Chili with Beans, and I decided to adapt it to the Instant Pot electric pressure cooker. And, if you're not using an Instant Pot, you can easily adapt it to slow cooker or stovetop.

If you have an 8-quart Instant Pot, definitely double this recipe. And I think--but can't guarantee--the 6-pot could handle a double batch. 

The first time I made it I used 3 tablespoons of ground dried New Mexico red chiles, and it was a bit hot. I liked it a lot, but Mr Delightful's comment was "It's not painful, but I think you could cut way back on the chile powder."

So next time I made it with just 1 tablespoon, and that was good, too. I think 2 tablespoons would be ideal for me, but the 1-tablespoon batch still had plenty of flavor. Of course, it all depends on how much heat you like and on the chiles. There is so much variation, it's safer to start low and add more later.

I'll make a double batch next time and freeze several meals. And I'll let you know if the 6-quart Instant Pot did indeed handle a double batch. How do you like your chili? Painful or mild?

Ground Beef Chili with Beans - Instant Pot (or Not) / www.delightfulrepast.com
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Ground Beef Chili with Beans


(Makes almost 2 quarts, about 6 servings )

1 tablespoon extra virgin olive oil
1 medium (about 8 ounces/227 grams) yellow onion, chopped
1 medium (about 6 ounces/170 grams) green bell pepper, chopped
1 pound (16 ounces/454 grams) 85% lean ground beef
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 to 3 tablespoons ground dried New Mexico red chiles
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon oregano
1/4 teaspoon thyme
1 14.5-ounce can organic fire roasted crushed tomatoes
1 1/4 cups (8 ounces/227 grams) dried pinto beans, rinsed and picked over

3 1/2 cups (28 fluid ounces/828 ml) water



1 Plug in the Instant Pot. Select the Saute program. Leave the indicator on Normal temperature. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Add the oil and chopped onion to the pot, and saute for about 5 minutes. Add the chopped green pepper and saute for about 5 minutes. Add the ground beef, salt and pepper, and cook for about 15 minutes, breaking up the meat into small pieces as it cooks and browns. 

Note: I only cook the onion first like that when I'm chopping the onion and green pepper with a knife--the onion might as well be cooking while I'm chopping the green pepper, right? But when I do my chopping in the food processor, they both go into the pan at the same time and get cooked for 10 minutes.

3 In small bowl, measure out the ground chiles, cumin, paprika, coriander, oregano and thyme. Stir it into the meat mixture and cook for about 1 minute, until fragrant. Stir in the crushed tomatoes, deglazing the cooking pot. Stir in the dried beans and water. Press the Cancel key. 

4 Put the lid in place and turn the steam valve to Sealing. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 45 minutes. If "Keep Warm" indicator is on, press it to cancel.


5 When the beep sounds, the display will say "OFF." Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting. Carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for a few additional minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

44 comments:

Thomas "Sully" Sullivan said...

“Painful or mild” – that would be “mild or wild.” I do make and consume a broad range of chili, though I seldom add beans. A very good ingredient that is not widely recognized is celery. The thing is, once you make a batch and put leftovers in the fridge, you can reanimate what’s left any number of ways. Add cheese, black olives, sour cream, mushrooms, corn chips, pecans and especially sauces that can span the gamut from sweet mustards to something like Open Pit mixed with molasses. Yeah, it favors the grease & sugar denizens on my side of the universe, but your side could just temper any of those ingredients and probably suit something to taste… Good also cold and keens the taste buds if alternated with cold Delicious apple slices and cool, crystal water.

Angie's Recipes said...

Chili is one of our staples :-)) Wish I was holding that bowl of goodness and comfort right now :-))

TONY said...

SNAP!!!! I am cooking tonight. I am going to produce my version of a bolognaise sauce which sounds very close to your above recipe. I use powdered chillies I get from an Iranian shop just down the road from where I live.I can buy various strengths. I go for medium but that is powerful enough I can tell you!! Phew!! It is an incredible shop that sells many products from the Middle East. It is a fantastic olafactory experience Jean just walking into the shop. You would love it. I use a general mix of herbs but we grow Rosemary, Oregano and Basil ourselves in pots and in our shrubbery borders so I tend to use what we grow ourselves. The flavours get interesting sometimes.

I must ask you Jean, how long does it take you to set up your photo shoot? The above photograph looks perfectly staged. Very artistic. Do you try out a variety of designs and patterns? I am impressed whatever!! Tony

Jean | DelightfulRepast.com said...

Sully, I love that idea of "reanimating" leftovers! Could add in leftover celery or carrots, meat, olives, sour cream, crushed tortilla chips. I've never eaten it cold--must try that next time.

Jean | DelightfulRepast.com said...

Thanks, Angie. My husband isn't crazy about beans, but a beanless batch could be a staple for him!

Jean | DelightfulRepast.com said...

Tony, thanks. Some photo shoots take longer than others for various reasons. This one was pretty quick--just had to slice and dice an avocado, shred a small amount of cheese and go. The light was pretty good, so I didn't need to figure out anything there. Also, my cat was going crazy on the other side of the door, so I had to hurry things up! That shop sounds wonderful--would definitely enjoy smelling my way through it.

Pauline Wiles said...

I'm a chili coward! I always make mine very mild.
But I second the praise for your photo, very attractive!

Jean | DelightfulRepast.com said...

Thank you, Pauline. Chili isn't what you'd call a pretty food, so it's all about the garnishes!

Richard Sheppard said...

Mmmmmm, chili! It's been a couple of years since I made chili and never really found a recipe that I was completely happy with so I'm going to have to give this one a go. Looks delicious!

Jean | DelightfulRepast.com said...

Thanks so much, Richard. A couple teaspoons of Worcestershire sauce wouldn't go amiss either, but my garlic allergy has been so bad lately that I didn't want to risk it, even though I usually don't have a problem with my Lea & Perrins.

kitty@ Kitty's Kozy Kitchen said...

I do love chili, Jean, and I thank you for trying it in the IP. I like my chili spicy, but not "painful". Having beans in my chili, was the way that I'm used to. I'd love to try your version with the pinto beans. Thank you for sharing the chili love with us.

Gary Nitta said...

Jean
I'm hungry for chili now. Iv'e had an Instant
Pot for 4 or 5 years now and love it. I will give your recipe a go, maybe tonight. I'm a high heat kind of guy so I might even go for 4 tb of chili. It's good for clearing the fog from one's brain!

Jean | DelightfulRepast.com said...

Thanks, Kitty. Who knew you and I would have so much fun with an Instant Pot?!

Jean | DelightfulRepast.com said...

Thanks, Gary. Hope it turns out well for you. I knew it could clear the sinuses, but clearing brain fog is even better!

DeniseinVA said...

I love your food photos Jean, always so pretty. I also like the accompanying cheese and avocado to go with the chili. All looks delicious, thank you and have a great weekend :)

Jean | DelightfulRepast.com said...

Denise, thank you so much. I'd like to get out and about with my camera, but it seems the only thing I ever photograph is food--and, once in a while, our cat!

hannah said...

I love that you made the recipe for instant pot or not. I don't have an instant pot so I tend to skip anything that markets it as an instant pot recipe. Also, your photos are great! My friend Katy and I just started a new link up. We'd love it if you would share your posts!. You can find the link here if you are interested. https://handmadeweekly.com/handmade-otherwise-link-party-week-1

Jean | DelightfulRepast.com said...

Hannah, thank you. I thought I was the last person on earth to get an Instant Pot six months ago, but I'm finding out there are lots of people perking along in life quite happily without one! Glad you like my photos. Thank you for the invitation to your link party.

Tamago said...

I love chili and your recipe looks so good! I prefer "mild" to "painful" :-)

Michele said...

Hi Jean - boy I tell ya, you sure are a great cook and baker - your recipes are such fun and so unique - and I love how you completely explain your thoughts on them. So often we read a recipe and find ourselves terribly surprised by it. I don't trust many but you and Kitty's Kozy Kitchen I totally trust.

Thinking of you, too - have a blessed and wonderful weekend. Hugs. ♥

Jean | DelightfulRepast.com said...

Tamago, thank you. I agree. I've had food so hot it made my eyes water. Not pleasant.

Jean | DelightfulRepast.com said...

Michele, thank you so much! I try to avoid anyone being "terribly surprised" at the results of my recipes. I'm convinced half the recipes in print have never been tested.

Lowcarb team member said...

Looks a great recipe and I do like the idea of cheese and avocado to go with the chili.

Happy June Wishes to you Jean.

All the best Jan

ellen b. said...

Can I come live with you for a weekend?

Jean | DelightfulRepast.com said...

Thanks, Jan! And sometimes I like to add a little sour cream. Happy June to you as well!

Jean | DelightfulRepast.com said...

Ellen, that would be sooooo fun!

April J Harris said...

I like my chili somewhere between painful and mild, sort of in the middle. I love Mr Delightful's comment, it really made me smile. This looks like a delicious chili, Jean, real comfort food. Thank you for your support of the Hearth and Soul Link Party.

Jean | DelightfulRepast.com said...

Thanks so much, April. I'll tell him what you said, but it will only encourage him! :D Love your link party!

Sandi@ Rose Chintz Cottage said...

I enjoy a good chili and I like it hot but my hubby doesn't. I can no longer have the hot unfortunately because of tummy troubles so I make do with it milder. I have had to change my whole diet again and it's not fun. The next time chili is on the table here it will have to be made with ground turkey. Your chili sounds wonderful, Jean. Thank you for your visits and checking up on me. It's very much appreciated. Hugs...Sandi

Karen (Back Road Journal) said...

Love the first photo! I agree with you about starting low and adding more on the chile.

Jean | DelightfulRepast.com said...

Thank you, Sandi. Sorry you've had to change your diet again. But this is good with ground turkey as well. I use a lot of ground turkey around here. Take good care of yourself. Hugs!

Jean | DelightfulRepast.com said...

Thanks, Karen! Here is what an artist in Oregon made of that photo: https://lightartedliving.blogspot.com/2019/06/ralph-w-emerson-on-how-to-succeedlaugh.html?spref=bl -- quite something! Yes, you can always add more chile powder, but you can't take it out.

Miz Helen said...

Your Chili recipe looks delicious to this chili lover! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much! My chili is in good company at #FullPlateThursday.

Kitchen Riffs said...

One of these days I need to get an instant pot. :-) And I'll use it to make chili! LOVE chili -- a real staple at our house. I've never put paprika in mine -- gotta try that. Thanks!

Jean | DelightfulRepast.com said...

I think you and Mrs Riffs would be surprised at how often you'd use it--I know I was! Nice that it is also a slow cooker, and so two appliances in one.

Cocoa and Lavender said...

No matter how hot it gets outside here in the summer, there is nothing like a good bowl of chili to warm your heart. Just beautiful, Jean
. Thanks!

Jean | DelightfulRepast.com said...

Thanks, David. And that's true about the weather!

Phil in the Kitchen said...

Delicious, as ever. I'm very pleased to see your list of herbs and spices since I have a friend who considers my use of coriander in a chili to be a deadly sin.

Jean | DelightfulRepast.com said...

Thank you, Phil! I do love coriander. Could have put it in the nonnettes!

Petals, Pies and Otherwise said...

Looks great! Pinned! Thanks for sharing at Handmade & Otherwise- please join us again!

Jean | DelightfulRepast.com said...

Thank you, PP&O! Pins and all social media shares are much appreciated.

Alice V said...

OMG I am totally pinning this for later. I love chili but hardly ever make it...what is wrong with me? Thanks for sharing this with us at #OMHGWW!

Jean | DelightfulRepast.com said...

Alice, thank you! I hope you'll make some chili very soon. Once you do, you'll make it again and again.

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