pinchof each: clove, ground allspice, red pepper flakes
15ozcan northern beans drained
15oz can chili beans in saucedo not drain!!
15ozdiced tomatoes do not drain!!
With the Instant Pot on saute mode, add the olive oil and ground beef. Crumble and brown the beef for a few minutes. You do not need to cook the beef completely, it will continue to cook under pressure.Drain any excess grease and return to the pot.
Stir in 3 chopped garlic cloves, 1 diced yellow onion, 2 chopped celery ribs, 1 chopped bell pepper, and OPTIONAL chopped jalapeno.Saute until veggies begin to soften, about 8-10 minutes.
Add all the seasonings & herbs: 1 ½ tablespoon white sugar, 1 heaping tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of each: allspice, clove, and red pepper flakes.
ADD THE FOLLOWING INGREDIENTS IN THIS ORDER AND DO NOT STIR, THIS WILL HELP PREVENT GETTING A BURN WARNING ON YOUR POT:½ cup water - 1 can northern beans - 1 can chili beans in sauce - 16 oz tomato sauce - 15 oz diced tomatoes
Fight the urge to stir!!! DO NOT STIR!!
Pop the lid on and lock the pressure valve to seal. Set the pot to cook on bean/chili mode (or manual pressure/high) for 10 minutes.Do a 5 minute natural pressure release.Finish with a quick release of any remaining pressure.
Stir and serve!!
If you do not have an Instant Pot or Electric Pressure Cooker check out this similar recipe for Classic Chili.MAKE AHEAD: Chili is almost better as leftovers!! You can make this ahead for a busy week and reheat it for an easy dinner. Make the recipe completely and let it cool. Keep it in an airtight container, in the fridge, for up to 5 days.Tips for adding heat to your Instant Pot Chili:
buy chili beans in spicy sauce
add a jalapeno, including the seeds and ribs
increase the amount of red pepper flakes to 1 tsp.
add cayenne pepper when you add the seasonings & herbs
dash some hot sauce or tabasco into the pot or individual servings.