Here is the basis for my chili recipe, when made with beef. I frequently sub out the beef for non-beef items, which you'll see noted below. I will say this to all of the other afficianados of the classic Texas Red - yes, I know, this has beans in it. Why add beans when I know perfectly well that Real Chili Does Not Include Beans? Well, it's simple: my family like it that way.
I frequently play around with the ingredients here and don't usually do a ton of measuring since this is one of the few recipes I can cook from memory, but this is about as close to the standard JDD Chili recipe as it gets.
NOTE: This does make a big batch of chili, which usually lasts our house a couple of days. The flavor is indeed usually better after a day in the fridge, so leftovers are always consumed. In my house, those leftovers are typically consumed in the form of Varallo's style 3-way Chili.... which will be the subject of a blog post soon!
- 1 lb chuck roast / stew meat / country style ribs (Substitutes: 8oz mushrooms)
- 1 lb ground meat (ground chuck, coarse ground is best) (Subtitutes: ground turkey, veggie crumbles)
- 1 Tbs (2 cloves) garlic, chopped
- 1 Large or 2 Medium Yellow Onions, (Vidalia if possible)
- (optional) 1 large green pepper
- 2 cans beans (rinsed) (I used to use 1 can light and 1 can dark Kidneys, now I sub in 1 can Chili hot beans because folks like the added flavor - don't rinse those if you use them, though!)
- 1 can diced tomatos (I like using the ones with added Jalapenos, but it's not necessary)
- 1 large can tomato sauce
- (optional) approx 4 oz of Beer (whatever you're drinking is probably fine, but I'd avoid stouts)
- 1 tsp ground Cumin (In addition to what's in the chili seasoning)
- approx 1tsp salt
- Chili Seasoning (See below, but you can use 2 packs of the pre-mixed stuff in a pinch)
For the seasoning
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp cayenne (use 1/4 tsp for milder, or sub for Smoked Paprika)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Grated Cheese
- Sour Cream
- Oyster Crackers
- Fresh Jalapeno Slices
- Red Onion, diced
- Hot Sauce
- Mix up the chili seasoning, set aside. Really, just dump it all in a bowl and stir it together. Gently, so as not to cause inhalation, please.
- If you're using chuck roast and it's not already cut into bite-sized pieces, you should probably do that next. If the cut had bones, make sure to remove them.
- Turn on the instant pot to saute mode and let it heat to warm
- When the pot reads HOT, Add a small amount of oil (Olive oil or perhaps ghee) to the instant pot.
- Add the roast parts. (Note: if you're using mushrooms, wait on adding those those)
- Once browning has started, add the ground meat and begin to brown, stirring occasionally.
- Add 1/2 tsp of the salt, some pepper and the ground cumin to the meat.
- When meat is getting about halfway to compeltely browned add green pepper if you're using it.
- When meat is 3/4 way to completely browned add onion, and continue stirring occasionally until it turns translucent, about 5-6 mins. If you're using mushrooms, add them about halfway through this process to let them start to wilt and pick up the other flavors.
- Add garlic, and continue to stir frequently for about a minute. Don't let the garlic burn - but there should be enough moisture in the bowl now to prevent burning.
- Add the diced tomatoes.
- Add beans - remember, if you're using Chili Hot Beans, part of the point is the pleasing gravy - so include that. Not so much for other canned beans.
- Add the tomato sauce and chili seasoning, as well as the beer if you are so inclined.
- Stir well to combine all of the things.
- Set the instant pot to bean/chili for 20 minutes
- Chili is viscuous, so it can happen that you don't build much of a pressure head in the instant pot. This is ok, but if you do, you should defintely let the pressure reduce by natural release. You don't want chili going through the check valve!
- Serve, add the condiments you prefer and enjoy!