Perfect for the working person in need of a quick and easy dinner solution, this Chili recipe packs the flavor. With the punch of San Antonio Chili Powder and heartiness of this warm bite, you will want this on your dinner table!
Prep Time, 10 Min
Total time, 30 mins
1 tbsp, Canola Oil
1 lb. ground beef (85/15 preferred)
a sprinkling, Salt and Pepper
1 tsp, Garlic Powder
2 cups, Frozen Peppers and Onions.
1 cube (or 1 tsp of paste), Bouillon
1/2 cup, warm water
1-14.5oz can, Diced Tomatoes
1-28oz can, Crushed Tomatoes
1-15oz can, Dark Red Kidney Beans
2 tsp, Red Wine Vinegar
Preheat Instant Pot on the Sauté setting.
Add oil to the pot, waiting until it develops a slight sheen before adding the beef. Break beef into small pieces, seasoning with salt and pepper, a third of the garlic powder, and a third of the Chili Powder.
Once beef has browned, add in frozen vegetables and the remainder of the garlic powder, mixing into the beef.
Mix bouillon cube/paste into the warm water. Pour into beef mixture.
Into the pot, pour in: the diced tomatoes, crushed tomatoes, beans, and the rest of the Chili Powder, combining thoroughly.
Locking the Instant Pot lid into sealing position, set the pot onto the Bean/Chili setting, allowing to pressure cook for the full time. Once the time has passed, pump the dial on the top of the lid in a counterclockwise motion until pressure begins to release.
Once pressure has been released from the pot, remove lid and mix in vinegar.
Serve warm and enjoy!
Serve with a piece of cornbread for delicious, country flair!