Instant Pot Roadhouse Chili Recipe
Instant Pot Roadhouse Chili
Submitted By: Taz


Ingredients:

6 Strips Thick Cut Bacon - small chopped
1 lb Boneless Short Ribs - cut into bite sized pieces
1 Medium Onion - diced
1 Red Bell Pepper (OPTIONAL) - seeded and small chopped
4 cloves Fresh Garlic - minced
1 ½ lbs 80/20 Ground Chuck
2 tsp Cumin Powder
2 Tbs Dark Brown Sugar
1 (6oz) Can Tomato Paste
2 tsp Kosher Salt + to taste
1 tsp Ground Black Pepper
2 Cups Beef Broth
1 (15oz) Can Dark Red Kidney Beans - drained and rinsed
1 (15oz Can Pinto Beans - drained and rinsed
1 (15oz) Can Black Beans - drained and rinsed
1 (8oz) Can Tomato Sauce
1 (15oz) Can Fire Roasted Diced Tomatoes
Cayenne Pepper (OPTIONAL) to taste

Preparation:
  1. Set instant pot to sauté and add the bacon - Allow to cook (stirring frequently) for 5 minutes or until crisp - Using a slotted spoon, transfer to a plate lined with absorbent paper until needed
  2. Add the short ribs and sear until nicely browned all over (apx 4 minutes) - Using a slotted spoon, transfer the seared short ribs to a clean bowl and set aside until needed
  3. Add onion and bell pepper (if using) - Sauté (stirring occasionally) for 5 minutes - Add garlic and sauté for an additional minute
  4. Add the ground beef and sauté (breaking it up as you go) for 6-7 minutes or until browned
  5. Add the seared short ribs and all of their juices back to the pot and thoroughly combine
  6. Add the chili powder, cumin, brown sugar, tomato paste, salt, and pepper - Sauté for another 2 minutes
  7. Add half (1 Cup) of the beef broth to deglaze the pot (make sure to gently scrape the bottom of the pot with a wooden spoon or silicone spatula to get up all of the fond) - Add the remaining 1 Cup beef broth, kidney beans, pinto beans, black beans, and cooked bacon and combine
  8. Pour the tomato sauce and diced tomatoes (along with their juice) over the top - DO NOT MIX
  9. Put on the lid and set instant pot to high pressure and allow to cook for 15 minutes - Allow pressure to release naturally 
  10. Remove the lid and check thickness - If the chili is too liquidly for you, set instant pot to sauté and allow to cook (stirring frequently) until thickened to your liking - If too dry, add additional beef stock or water - Adjust seasoning with additional salt, pepper, and chili powder if desired - Adjust heat level with cayenne pepper to taste if desired
  11. Remove the inner pot from the cooker and allow chili to rest 5-10 minutes before serving hot with your favorite toppings (i.e., sour cream, grated cheese, sliced jalapeños, fresh cilantro, lime wedges, diced tomato, sliced avocado, etc.) and sides of choice
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