Instant Pot Slow-Cooked Ground Beef and Cocoa Chili
Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.
Ingredients
- 1 tablespoonextra-virgin olive oil
- 2 mediumwhite or yellow onions, finely chopped
- 1 mediumgreen or red bell pepper, stemmed, seeded, and chopped
- 2 clovesgarlic, finely chopped
- 1 smalljalapeño, stemmed, seeded, and finely chopped
- 1 poundground beef
- 3 tablespoonschili powder
- 2 tablespoonsunsweetened cocoa powder
- ¼ teaspoonsalt, plus extra as needed
- ¼ teaspoonfreshly ground black pepper, plus extra as needed
- 1can diced tomatoes, drained
- 1 cupstore-bought reduced-salt beef broth, or homemade beef broth
- finely grated zest and freshly squeezed juice of 2 medium limes
- 1can black beans, drained and rinsed
- crushed roasted peanuts, for garnish
Directions
- 1
Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
- 2
Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
- 3
Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
- 4
When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
- 5
Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
- 6
Chili will keep, in an airtight container in the refrigerator, for up to 4 days.