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