Nothing is quite so satisfying on a cold day than a warm bowl of hearty chili. Everyone has their own favorite version, but it's fun to vary your recipe every once in a while. I love the way this one turned out because it has such a rich, deeply smoky flavor with tomatoes and big chunks of tender chuck eye steak. So, so good and I highly recommend you try it as in the video the first time and then make changes according to your tastes the next time!
We enjoyed it straight from the pot on the night I made it, but it definitely was better the next day. Leftovers all week for lunches with rice, corn chips, and fresh veggies. I used up the last little bit making chili-cheese-jalapeno paninis on Puerto Rican bread. Yum!
NOTES:
• Meat Choices: Ground beef is most commonly used, but using bigger cuts (about 1” cubes) of a well-marbled steak is a game changer – much more like a Texas-style chili (Hey! I lived in Texas for a lot of years so don't come at me for loving beans in my chili!) I used chuck eye steak in the video, but other excellent choices are chuck roast, ribeye, brisket, and short ribs.
• Bean Choices: No brand loyalty here. I've just been eyeing this Bob’s Red Mill for a few weeks and finally decided to buy one. There are basic pressure cooker instructions (for beans only) and a simple stovetop chili recipe on the back of the bag to get you started, but I definitely veered way off the path for this video (in a good way!). You can certainly use any brand of beans you have or make your own mix. A lot of stores have bulk sections worth checking out.
• Seasoning Choices: I like spicy and smoky so I went heavy with the chipotle powder, but you can use a milder chili powder if you prefer. Also, leave out the red pepper flakes if you don’t like heat. Use what you like – you may even have a favorite prepared mix in your pantry.
• Liquid Choices:
◦ First, the beer...so many choices in the world and there are no wrong answers here. I chose this chocolate porter because I thought it would work nicely with the smoky seasonings and sometimes I add a little cocoa to my chili. But mostly I just wanted an excuse to buy it – good purchase! You can use any beer you have. Red wine is good in chili, too. You’re only using half cup so it’s not going to overpower the other ingredients. And if you prefer to avoid alcohol, water or broth works fine, too.
◦ Second, the cooking liquid...I used plain water because I didn’t want to add more salt to the recipe at that point. But you can use a flavored broth if you want. Chicken would be my choice because I like how it adds another dimension to the beefiness.
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Instant Pot Duo 6qt: [ Ссылка ]
Today’s Ingredients:
2 TB vegetable oil (any neutral cooking oil)
1 lb chuck eye steak, 1” cubes (or any other choice of meat, cubed or ground)
salt and black pepper, to taste
1 medium white or yellow onion, chopped
1 medium green bell pepper, seeded and chopped
2 TB chipotle powder (or chili powder)
1 TB garlic powder
1 TB salt
2 tsp ground cumin
1 tsp smoked paprika
½ tsp red pepper flakes
½ tsp black pepper
½ cup beer of your choice (Yuengling Hershey’s Chocolate Porter in the video)
1½ cups Bob’s Red Mill 13 Bean Soup Mix, sorted and rinsed (no soaking required)
3 cups water
14.5 oz can crushed tomatoes (fire-roasted is my favorite!)
1 TB red wine vinegar
Optionals for serving: rice, corn chips, saltines, jalapeños, scallions, cilantro, avocado, sour cream, shredded cheese, etc.
Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Then add the beef and a little salt and black to season. Brown the beef on all sides, stirring every few minutes. The meat will not be cooked through to the center, we just want to brown the outsides and develop some flavor.
2. Add the onions and bell pepper and cook for another 5-7 minutes, stirring occasionally, to soften.
3. Add the next seven ingredients (chipotle powder through black pepper) and stir to evenly coat the meat and veggies with the seasonings.
4. Pour in the ½ cup beer (or water/broth) and fully deglaze the bottom of the pan. Make sure to scrape up any stuck-on browned bits from the bottom for flavor and to avoid getting a “BURN” warning later.
5. Add the rinsed beans and water and stir to combine. Then pour the crushed tomatoes over the top without stirring.
6. Lock and seal the lid and cook on high for 45 minutes followed by a 15 minute natural pressure release. Then release any remaining pressure before reopening the lid.
7. Stir in the red wine vinegar. Taste and add salt, pepper, or more vinegar according to your taste.
8. Serve with optional toppings and ENJOY!
