Firehouse Chili

Source

Bruce Weinstein and Mark Scarbrough (Instantpot.com)

Yield

6 servings

Ingredients

  • 2 tablespoons olive, vegetable, corn, or canola oil
  • 2 medium green bell peppers
  • 1 medium yellow onion
  • 2 medium garlic cloves
  • 2 pounds plum or Roma tomatoes
  • ¼ cup standard chile powder
  • 1 tablespoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon table salt
  • 15 ounce red kidney beans
  • ¾ cup chicken broth
  • 2 pounds lean ground beef
  • ¼ cup tomato paste

Instructions

  1. Press SAUTÉ, set time for 10 minutes.
  2. Pour the oil into a 6-quart cooker to warm for a minute or two. Then add the bell pepper, onion, and garlic. Cook, stirring often, until the onion softens, about 5 minutes. Stir in the tomatoes and continue cooking, stirring several times, until they begin to soften, about 2 minutes.
  3. Stir in the chile powder, oregano, cumin, coriander, and salt until fragrant, just a few seconds. Add the beans and broth, then crumble in the ground beef and stir well. Turn off the SAUTÉ function and lock the lid onto the pot.
    • Optional 1 Max Pressure Cooker
      Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
    • Optional 2 All Pressure Cookers
      Press Bean/Chili or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
    • Option 3 Slow Cook
      Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours).
  4. If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal.
  5. Unlatch the lid and open the cooker.
  6. Press SAUTÉ, set time for 5 minutes.
  7. Stir in the tomato paste. Bring to a full simmer, stirring all the while. Stir for 2 or 3 minutes at a full simmer until a little bit thickened and almost irresistible. Turn off the SAUTÉ function and remove the hot insert from the cooker to stop the cooking.

Notes

  • For a 3-quart cooker, you must use ½ cup broth and halve the remaining ingredients.
  • For an 8-quart cooker, you must keep the ingredients as they are but increase the broth to 1¼ cups—or simply increase all the ingredients by 50 percent.
  • Serve with dollops of sour cream or plain Greek yogurt.
  • Serve with spoonfuls of pickle relish, or even purchased India relish (a more savory version of pickle relish), as well as bottled hot red pepper sauce.
  • Use a 50/50 mix of lean ground beef and lean ground pork.