Maga's Instant Pot Chili

2
Julie Madawi

By
@Julie_Madawi

This Instant Pot Chili recipe is a family favorite! I utilize the Pot as a pressure cooker to develop that all-day simmer flavor, then the slow cooker option for convenience.

The star is the fresh roasted chilis I add to give it an incredible flavor that just dances on your tongue! Make it your own by switching up the types of peppers you use from mild to fiery hot. I like to add one jalapeno to my chili, and chop the rest up for people to add to their own bowls to make it as spicy as they like.


*Ask your butcher to make you chili grind hamburger, which is a coarse grind.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 to 12
Prep:
40 Min
Cook:
5 Hr 30 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 2
    anaheim chilis, fresh
  • 2
    poblanos, fresh
  • 3 or more
    jalapeno peppers, fresh
  • 1
    red bell pepper, fresh
  • 1
    green bell pepper, fresh
  • 2 lb
    hamburger, chili grind*
  • 2 Tbsp
    oil
  • 3 medium
    onions, chopped
  • 2 Tbsp
    garlic, minced
  • 1/4 c
    chili powder, i use mccormicks
  • 1 Tbsp
    cumin, ground
  • Tbsp
    salt
  • 2 - 3 can(s)
    tomatoes, diced 14.5 oz
  • 1/4 c
    tomato paste
  • 1 can(s)
    tomato puree, 28 oz
  • 1 - 2 tsp
    oregano, dried
  • 4 can(s)
    kidney beans, dark red, rinsed and drained
  • 2 Tbsp
    better than beef bouillon
  • 1 Tbsp
    honey, to taste

How to Make Maga's Instant Pot Chili

Step-by-Step

  1. Line a large roasting pan with foil for the peppers; you may have to roast them in a couple of batches. (This step can be done a day in advance with the roasted peppers stored in the fridge).
  2. NOTE: I recommend handling/peeling peppers with rubber gloves. It is no fun getting pepper in your eye!

    Prep your peppers for roasting; cut in half, remove stems and seeds. I also flatten them with my hand so they roast more evenly. If you are lucky enough to have a gas stove, you can just roast them over the gas flame.
  3. Set your oven to broil on "HI", and place the pan 4 to 6 inches away from the broiler. Keep a close eye on the peppers; you want the skin to blister and char as evenly as possible, but not the pepper itself. Rearrange as needed under the broiler and remove to a covered bowl when sufficiently charred.
  4. Once all the peppers are charred and placed in a bowl, cover and allow to steam for approximately 30 minutes, then check to see if the skins will easily peel off the peppers. Remove as much skin as possible from the peppers, and place the peeled peppers in the bowl, set aside.
  5. Meanwhile, brown the hamburger in the oil in a large skillet. When the meat is no longer pink, add the onions, garlic, chili powder, cumin and tablespoon salt. Allow the spices to bloom over low heat, stirring occasionally for about ten minutes.
  6. While the meat is browning, set aside any "hot" peppers for the toppings as desired, and chop the remaining peppers and add to the meat, stir. I usually just add one jalapeno for heat to the chili, although the poblanos can sometimes be hot, too.
  7. Place the meat mixture, canned tomatoes, and half the tomato puree into the Instant Pot, set for "Chili", or cook on high pressure for 30 minutes.
  8. Once the Instant Pot is done, release the pressure and add the oregano, the rest of the tomato puree, the kidney beans, the bouillon, and the tomato paste, and set to slow cook for five hours on low, or 2 1/2 hours on high, stirring occasionally.
  9. When you are ready to serve, taste and decide if it needs more salt, pepper, and/or the reserved honey. Mine was sweet enough this time from the peppers!
  10. Chop up the reserved peppers, and serve with your chili with any other toppings you like.

Printable Recipe Card

About Maga's Instant Pot Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American




Show 3 Comments & Reviews

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