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:
- 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
- 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
- Add onion and bell pepper (if using) - Sauté (stirring occasionally) for 5 minutes - Add garlic and sauté for an additional minute
- Add the ground beef and sauté (breaking it up as you go) for 6-7 minutes or until browned
- Add the seared short ribs and all of their juices back to the pot and thoroughly combine
- Add the chili powder, cumin, brown sugar, tomato paste, salt, and pepper - Sauté for another 2 minutes
- 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
- Pour the tomato sauce and diced tomatoes (along with their juice) over the top - DO NOT MIX
- Put on the lid and set instant pot to high pressure and allow to cook for 15 minutes - Allow pressure to release naturally
- 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
- 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