A classic–done in a new way–inspired by hibernation preparations and our Instant Pot. Chili is not just for weekends or crockpots anymore. And Nelson’s a happy man.
I always forget what winter feels like.
It happens every year. At the beginning of December I feel like winter is going to be no biggy. “It’s not so bad. I can totally handle this!” But I think I’ve got some sort of recurring amnesia about winter. I actually forget how cold winter gets. But then that ‘day’ arrives–the one where I step outside, all cocky with my unzipped jacket and my ballet flats, and it hits me. The cold reaches my bones, and my memory returns in an icy moment.
Time to hibernate?
I could probably hide away indoors most of the winter. I mean, I go to work and run errands, like we all must, but, for the most part, I’m happy observing winter through the windows of my warm and cozy home. This is soup and hot chili season!
Maybe this year will be different.
“They” say this winter we can expect more snow but milder temperatures than last year. I might just enjoy the outdoors more if that’s the case. I totally plan on taking my kids tubing, tobogganing, and skating–I’m not an ogre. But I’ve got my fingers crossed that we can enjoy these activities with sunny days and beautiful fluffy snowflakes.
Time to get my warm and cozy on.
I love me some comfort food, especially in the winter. Weeknights are not ideal for making big hearty meals, though. There’s just not enough time to make fresh chili on a weeknight, right?! Well, now we can…and you can too. The Instant Pot has changed our lives.
Chili for chilli… weather?
Nelson whipped up this delicious chili in half the time it would have taken him to make it via the traditional methods. And guess what?! There was zero compromise in flavour. I didn’t think it would be as good, but seriously, this is awesome. So now, chili…and stews…and soups…and so much more are truly doable on a weeknight when we’re time-starved. And as the winter chill sets in, this is great news. I’m feeling warm and cozy already.
I think I’ll get through winter after all… so bring it! There’s that cockiness again…or the amnesia. On second thought… Mother Nature, please be gentle.
Chili… Beans… get it?
On an unrelated note, I just realized I wrote this post while watching classic episodes of Mr. Bean. A total coincidence, I swear…but how funny is that.
I suggest you whip up a pot of chili then fill yourself with laughter watching the antics of Mr. Bean while you fill your belly with a hearty cozy meal. Bundle up and eat well, friends.
This is a new twist on a classic comfort food. Chili is perfect on cold days and can be made quickly and easily in an Instant Pot or other pressure cooker.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main, Main Course
Cuisine: American, Canadian, World
Servings: 6generous servings
Ingredients
2tbspolive oil
1mediumcooking oniondiced
4clovesgarlicminced
1mediumred bell pepperchopped
2lbs (0.91 kg)lean ground beef
1 1/2tbspchili powder
1/2tsphot red pepper flakesor more if you like some kick
1tbsppaprika
1tbspground cumin
1/2tbspdried oregano
1tspbrown sugar
2tspcoarse sea salt
1/2tspfreshly ground black pepper
1/4cuptomato paste (1 small can)
1cupwhite wine
1large can diced tomatoes (796 ml or 27 fl oz), excess water drained
1can red kidney beans (540ml or 19 fl oz), drained and rinsed
1can black beans (540ml or 19 fl oz), drained and rinsed
3/4cupsfresh cilantro, roughly chopped
Toppings
Jalapeno pepper, sliced in thin wheels
Shredded cheddar cheese
Sour cream
Instructions
Set the Instant Pot to the Sauté setting.
Add the olive oil.
Once the oil is hot, add the onion, garlic and peppers and sauté for about 2 minutes.
Add the ground beef and brown for about 8 minutes. Note: Mix/stir only about every minute or two to allow the meat touching the bottom to brown.
Press keep warm/cancel.
Add all spices, tomato paste, wine, diced tomatoes and beans, and stir.
Close the lid and steam valve (sealing).
Set the Instant Pot to Manual, for 10 minutes.
The Instant Pot will now build pressure. This took 20 minutes for us. This process can very a little. Expect 15 to 20 minutes before the 10 minute timer starts.
Once the 10 minutes cooking time is complete, use natural pressure release (NPR). This means that pressure will gradually decrease in the pot until the float valve drops on it's own. Note: This took about 35 minutes for ours. Time may vary by a few minutes.
Once the float valve drops (the steam is completely released), open the lid. Note: never attempt to open the lid before the float valve is down.
Add the chopped cilantro and stir well.
Serve the chili hot, with your favourite toppings. Enjoy!
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Leave a Reply