Now that I’ve unnecessarily explained myself, I’ll move on. I guess I need to work on that too…
I made this recipe in my new favorite kitchen appliance, the Instant Pot. It’s a pressure cooker but way less scary than the old stovetop kind. I normally steer clear of such things but my good friend was raving about hers (she loves it so much she has two!) so I thought I’d give it a go. The two things I love most about it are the way it tenderizes meat and the way it marries flavors in soups/chili/sauces the way a slow cooker would but in a fraction of the time. I could go on and on about it but, at the risk of sounding like an infomercial, I’ll just give you the link so you can check it out yourself http://instantpot.com/.
PLEASE NOTE: I’ll show instructions for the pressure cooker here but you can also easily make this on the stovetop or in a slow cooker. The steps and measurements are the same (Just remember you can’t saute in most slow cookers so you’ll have to do that on the stove). The only difference with the stovetop method is that your meat won’t get quite as tenderized as it would in the pressure cooker or the slow cooker but it will still be good. Just let it simmer for at least an hour on low heat after putting it together.
Chipotle Beef and Red Bean Chili
(10 – 12 servings)
*1 lb beef roast, chopped or ground beef
1 TB olive oil
1 large sweet onion (should yield about 2 cups), chopped
2 bell peppers (any color), chopped
1 1/2 cups carrots, chopped
1/4 tsp kosher salt
2 tsp Mexican oregano (you can sub with Greek)
2 tsp cumin
2 tsp sweet smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp celery seed (optional)
1/4 tsp ground black pepper
2 cloves garlic, grated or finely chopped
2 – 4 chipotle in adobo peppers
1 28oz can fire roasted tomatoes
2 15oz cans red kidney beans, rinsed and drained
approximately 4 cups beef broth/stock
1 6oz can tomato paste
*I had leftover, precooked frozen prime rib in the freezer that I used for this recipe but you could really use just about any cut of beef. If it’s already cooked like mine was, add it after you saute the veggies. If it’s raw, brown it first, then remove it from the pan and set aside while the veggies cook and add it back in.
Heat oil in the Instant Pot set on “Saute” mode. If you need to brown your meat, begin to do that otherwise move on to the next step.
Add chopped onions, bell peppers, carrots, salt, oregano, cumin, smoked paprika, garlic powder, onion powder, celery seed and black pepper to the pan. Cook, stirring often, until the veggies begin to get soft.