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.
- 2 tbsp olive oil
- 1 medium cooking onion diced
- 4 cloves garlic minced
- 1 medium red bell pepper chopped
- 2 lbs (0.91 kg) lean ground beef
- 1 1/2 tbsp chili powder
- 1/2 tsp hot red pepper flakes or more if you like some kick
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tbsp dried oregano
- 1 tsp brown sugar
- 2 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup tomato paste (1 small can)
- 1 cup white wine
- 1 large can diced tomatoes (796 ml or 27 fl oz) , excess water drained
- 1 can red kidney beans (540ml or 19 fl oz) , drained and rinsed
- 1 can black beans (540ml or 19 fl oz) , drained and rinsed
- 3/4 cups fresh cilantro, roughly chopped
- Jalapeno pepper, sliced in thin wheels
- Shredded cheddar cheese
- Sour cream
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!