Beef Chili

I always thought that chili needed hours and hours to cook, but not so! Even faster in an Instant Pot.

Prep time: 15 minutes; Start-to-finish time: approx 1 hour

Ingredients

  • ¼ cup olive oil
  • 3-4 onion, coarsely chopped
  • 4 pounds ground beef
  • 1 ½ tablespoons black pepper
  • 1 10-oz can tomato paste
  • 1 ⅗ ounces chili powder
  • 2 tablespoons prepared mustard
  • 1 tablespoon salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 2-lb can canned tomatoes
  • 1-2 cans red kidney beans (depends on how you like your chili)
  • ⅛ cup burgundy
  • ½ each lemon, juiced
  • 2 tablespoons dill, chopped
  • 2 tablespoons parsley, chopped
  • 1 small can chopped olives

Directions

  1. Heat olive oil in a large pot. Add onions, cook over low heat, covered, until tender and translucent, 5-10 minutes.
  2. Crumble the beef into the pot and cook over medium-high heat, stirring often, until meat is well browned.
  3. Over low heat, stir in pepper, tomato paste, garlic, chili powder, mustard, salt, basil and oregano.
  4. Add drained tomatoes, Burgundy, lemon juice, dill, parsley and drained kidney beans. Stir well, and simmer, for 15 minutes.
  5. Taste and correct seasonings. Add olives, simmer for another 5 minutes to heat through and serve immediately.

Source: Silver Palate