Simple Chili - Instant Pot or Dutch Oven

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Ingredients

Makes 8 cups of chili

1 cup dried red kidney beans, soaked for 6 hours minimum OR you can use 2 (398ml) cans already cooked Kidney beans (if using canned rinse the beans first)

2 Tablespoons olive oil, divided

1.5 pounds lean ground beef

1 teaspoon salt

1 teaspoon pepper

1/2 medium sized onion, chopped

2 celery stocks, chopped

1 cup stewed tomatoes, pureed with hand immersion blender

1 398ml can tomato sauce, we use Hunts tomato sauce

12 mushroom, medium to large, washed and sliced

1/4 teaspoon cumin

1/4 teaspoon cayenne

1/4 teaspoon chili peppers

Directions

1. For dry uncooked kidney beans, measure one cup of dry red kidney beans into a container and add 4 times the water. Let soak for 6 hours.

2. Add the one tablespoon of olive oil to the pot. Put instant pot to the saute setting. Add the hamburger meat and cook until all the meat is browned. Use a wooden spoon to break the hamburger into a crumble texture while it is cooking.

3. Add salt and pepper to the meat, stir in to combine.

4. Transfer the cooked meat out of the instant pot to a dish. Set aside.

5. Put one tablespoon olive oil into the pot, add the onion and celery and saute until soft. Shut off the pot.

6. Add the meat back into the instant pot. Stir to combine.

7. Add the stewed tomatoes and tomato sauce. Stir together. Stir in the kidney beans, and the sliced mushrooms.

8. Stir in the cumin, cayenne and chili peppers. We are using small portions of these spices so that even those that don't care for a chili that is too spicy will like this chili. Individuals can always season each dish personally and add more spices to suit their taste.

9. Put the lid on, set to medium pressure cook for 10 minutes.

10. Let the chili cool down and vent on its own rather than using the quick release. With a dish like chili, the extra time in the pot gives the flavors more opportunity to develop.

11. Serve when ready, or this is a dish you can make ahead and if doing so, let cool to room temperature, transfer to a container with a lid and refrigerate until you are ready to reheat.

12. Any food with meat in it, should only be kept 3 to 4 days refrigerated.

13. To keep refrigerated food lasting longer, always only reheat what you plan to eat at a meal.

14. If you want to OVEN BAKE, use a Dutch oven. Follow the directions the same but instead bake in preheated oven at 375 degrees F. for one hour.

ENJOY!

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