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1. Select Sauté on high on the Instant Pot and heat the olive oil. Add the ground beef with half the salt and cook, breaking it up, for 8 minutes until deeply browned. Spoon off excess fat if there is more than a few tablespoons.
1 tbsp Olive oil,
1.5 lb Ground beef (80/20),
0.8 tsp Salt
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2. Add the frozen diced onions and bell pepper straight from the freezer and cook for about 8 minutes, stirring often, until their moisture has evaporated and they are softened. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens.
10 oz Frozen diced onions and bell pepper blend,
4 tsp Garlic, minced,
2 tbsp Tomato paste
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3. Add the Kindred Wood Fire chili mix, ground cumin, smoked paprika and dried oregano and stir for 30 seconds to bloom the spices in the fat.
3 tbsp Kindred Wood Fire chili mix,
2 tsp Ground cumin,
2 tsp Smoked paprika,
1 tsp Dried oregano
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4. Pour in the beef broth and scrape the bottom of the pot thoroughly with a wooden spoon until no browned bits remain, which is essential to prevent the burn warning. Add the black pepper and the remaining salt and stir.
1 cup Beef broth,
0.8 tsp Salt,
0.5 tsp Black pepper
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5. Layer the kidney beans evenly over the meat mixture, then pour the fire-roasted diced tomatoes and green chilies (Ro-Tel) over the beans. Finish by pouring the crushed tomatoes on top. Do not stir, as the thick tomatoes must stay on top and away from the bottom of the pot.
2 can Kidney beans, drained and rinsed,
2 can Fire-roasted diced tomatoes and green chilies (Ro-Tel), 10 oz cans,
2 can Crushed tomatoes, 28 oz cans
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6. Cancel Sauté, lock the lid and set the valve to Sealing. Pressure cook on High for 20 minutes; the pot will take about 15 minutes to come to pressure.
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7. Let the pressure release naturally for 15 minutes, then carefully turn the valve to Venting to release any remaining pressure. Open the lid away from you.
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8. Stir the chili well. If you would like it thicker, select Sauté and simmer uncovered for 5 to 10 minutes, stirring often. Adjust the salt and pepper to taste. Ladle into bowls and top with sour cream and shredded cheddar cheese.
0.5 cup Sour cream (garnish),
1 cup Shredded cheddar cheese (garnish)
