Instant Pot Chili From |Chef Andrea

Andrea’s IP Chili

1 lb ground beef

1 large onion, chopped

2-4 cloves garlic, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

30 oz fresh tomatoes, chopped finely

1 can vacuum packed corn (like green giant, or other corn, just drain well)

1 28 oz (approx.) can pinto beans, drained and rinsed

1 14 oz (approx.) can red kidney beans, drained and rinsed

8 oz tomato sauce

1-1/2 tsp salt

1-1/2 tsp black pepper

2 tsp onion powder

1 tsp granulated garlic or garlic powder

2-4 Tablespoons chili powder (depending upon the spiciness you like)

1 tsp paprika

1-2 Tablespoons cumin

3 Tablespoon Masa (optional)

Directions:

Put the IP on Sauté, add a little olive oil to prevent sticking and then brown the ground beef until almost done, add onions and continue cooking until onions are almost translucent. Next add the green and red bell peppers and sauté for a few minutes, until they just start to soften. Add all remaining ingredients. Stir and put the top on the IP. Make sure steam valve is closed. Set on manual for 5 minutes.

When the chili is done, quick release the steam. If using the masa to thicken the chili a bit, mix the masa with a little water to create a pourable paste. Open the IP and add the masa, stirring to thicken the chili.

Serve and enjoy