Smoky Chili con Carne - Instant Pot
I don’t know about you, but I love Chili! I tried and experimented with so many different Chili con Carne recipes and this is my favourite version. Hopefully you will enjoy this hot and smoky Chili con Carne variation just as much as I do. Make it quick and easy using your pressure cooker or on the stovetop. Check it out!
Tools
- Pressure Cooker
Ingredients
- 2 cups dry red kidney beans (alternatively 3 cans of red kidney beans)
- ¾ cup dry white kidney beans (alternatively 1 can of white kidney beans)
- 1 tablespoon olive oil
- 2 lbs ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans tomatoes
- 2 cups water
- 1 teaspoon sweet paprika, ground
- 1 teaspoon smoked paprika, ground
- 1 teaspoon ground cumin
- ½ tablespoon black pepper
- 1 tablespoon salt
- 1 red thai chili, chopped (if you like it hot, add more)
- 30 g dark chocolate (min 70% cocoa)
- Feta cheese (optional)
Instructions
Prepare the Beans in advance
- If you use dried beans for your chili, soak the beans in water with a teaspoon of salt. The beans should be covered with water completely.
- Soak for a minimum of 8 hours.
- Just before you start cooking your chili con carne, strain the beans and rinse them with fresh water. (applicable for soaked dried beans and canned beans)
Cook Chili in the Instant Pot
- Heat the oil in a pan and fry the meat with the onions. Stir while frying and make sure that the ground beef does not stick together in large clumps. Separate the meat with your cooking spoon if necessary.
- When the meat is mostly cooked, season with paprika, cumin, chili, garlic, salt and pepper and fry for another minute while mixing the seasonings into the stir fried beef.
- Fill the meat into the Instant Pot/Pressure Cooker. Add the strained and washed beans to the meat along with the canned tomatoes. Stir all ingredients and try to crush the tomatoes a little, using your cooking spoon.
- Close the lid of your Instant Pot and set it to "Beans/Chili" (high pressure for 30 minutes)
- Release the steam from your Instant Pot and fold in the chocolate until melted. Add salt and pepper and/or chili peppers to your liking.
Cook Chili on the Stovetop
- Heat the oil in a large pot and fry the meat with the onions. Stir while frying and make sure that the ground beef does not stick together in large clumps. Separate the meat with your cooking spoon if necessary.
- When the meat is mostly cooked, season with paprika, cumin, chili, garlic, salt and pepper and fry for another minute while mixing the seasonings into the stir fried beef.
- Add the strained and washed beans to the meat along with the canned tomatoes. Stir all ingredients and try to crush the tomatoes a little, using your cooking spoon.
- Close the lid and simmer all ingredients on medium low heat for about 60 minutes. Stir occasionally to prevent burning.
- Lastly, turn the heat to low and fold in the chocolate until melted. Add salt and pepper and/or chili peppers to your liking.
Toppings
- Serve with crumbled feta cheese, sour cream, grated cheese, nachos, rice or whatever else you prefer.
Notes
I would consider this Chili con Carne recipe rather mild. If you love it hot and spicy, add more chili peppers!
NUTRITION FACTS
Calories: 552kcal (28%) | Carbohydrates: 43g (14%) | Protein: 35g (70%) | Fat: 27g (42%) | Saturated Fat: 10g (63%) | Trans Fat: 1g | Cholesterol: 81mg (27%) | Sodium: 964mg (42%) | Potassium: 1262mg (36%) | Fiber: 12g (50%) | Sugar: 3g (3%) | Vitamin A: 265IU (5%) | Vitamin C: 6mg (7%) | Calcium: 103mg (10%) | Iron: 8mg (44%)
Tried this recipe? Show me how it turned out!Mention @Lexas_Recipes or tag #lexas_recipes!