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The Family Chili

This is our family chili recipe made THM friendly and converted to the IP.

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Servings: 10

Prep Time: 00:15

Cook Time: 00:40

Main Ingredients

2 pounds ultra lean ground beef

1 tsp mct oil

3 tsp minced garlic or 3 cloves garlic, minced

2 bags season blend

2 cans diced tomatoes, drained

1 can rotel diced tomatoes and green chilies, drained

1 1/2 cups dried pinto beans or 2 cans pinto beans, rinsed and drained

1 1/2 cups dried black beans or 2 cans black beans, rinsed and drained

1 cup beef broth

3 tbsp chili powder

1 tablespoon cumin

1 tsp onion powder

1 tbsp minced garlic

1 tsp mineral salt

1 tsp super sweet blend

1/2 teaspoon cayenne pepper (this is kid friendly. if you want more, go a full teaspoon. )

Preparation

1If using the dried beans, measure out 1 1/2 cups each of pinto and black beans. Sort through and discard broken or shriveled beans. Give them a quick rinse, and add them to the inner pot of the Instant Pot along with 12 cups of water and 1 tablespoon of salt. Close the lid and the pressure valve, and pressure cook on manual for 2 minutes at high pressure. Slow normal release. Drain the beans and let them chill out in the colander while you complete the next steps.

2Put the ground beef and minced garlic in pressure cooker and start it on saute mode to brown. Once browned, add the season blend and sauté until defrosted. Turn off saute and add all other ingredients except broth. Mix well.

3The broth is the trickiest part of the recipe because the InstaPot isn’t going to have any liquid evaporate. It’s really easy to make chili soup if you aren’t careful. There’s a lot of liquid already, from the meat, the tomatoes, and whatever is left from rinsing the beans. I use between 1 and 2 cups of broth, and I eyeball it every time. You want it to look a bit drier than you want the chili once finished. Then it will come out thick, hearty, and delicious. And don’t worry, if you do what I did and put too much broth in the first time, it’s still delicious served up with a slotted spoon! ;)

4Close the pot, set the vent to seal, and start it on manual for 10 minutes at high pressure. Use a quick pressure release, and enjoy!

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