Chipotle Ancho Smoked Chili

  • 2T olive oil
  • 1 pound Ground Beef (I used grass fed 85% lean)
  • 1T Baking Soda
  • 1T Better than Bouillon Beef Flavor
  • 1/4 cup hot water
  • 3T Chili Powder
  • 2T Marjoram
  • 2T Oregano
  • 2T Cumin Seeds
  • 2T Smoked Paprika
  • 1/2 cup chopped sweet onion
  • 1 chopped jalapeño (seeds removed)
  • 1 chopped poblano (seeds removed)
  • 1 dehydrated chipotle pepper seeded and chopped
  • 3 dehydrated Ancho chiles chopped (seeds removed)
  • 1 bulb garlic, peeled and chopped
  • 2 cans smoked crushed tomatoes
  • 1 can tomato paste
  • 1 can kidney beans drained and rinsed
  • 1 can cannellini beans drained and rinsed

Set Instant Pot to Saute and allow several minutes to preheat. Drizzle the olive oil around to coat the bottom of the pan. Crumble ground beef into the IP. Mix warm water, baking soda, and beef bouillon in a separate cup then pour over meat and mix. Mix in 1/2 portions of each of the powdered spices. When meat is close to being fully browned, dump in chopped peppers, onion, and garlic and mix thoroughly. [IP IS NOW A NO-STIR ZONE] Sprinkle remaining powdered spices atop browned meat. Dump in tomato paste and crushed smoked tomatoes (any tomatoes will do, I just found the fancy smoked tomatoes at Sprouts and was curious). Do not mix (apparently the IP will have issues if tomatoes get to the bottom). Add 2 cans of water. Just slap on the lid, run on manual high pressure for 12 minutes, NPR 10. Stir in the 2 cans of beans and serve!

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