We have been dying to make chili for sometime now but just never seemed to get around to it. So yesterday we grabbed some ground sirloin, dried beans and diced tomatoes. One can was regular the other fire roasted, not sure if it was planned or just happen to get mixed up either way it works for me. We had read that you don’t have to soak the beans but the old ways stick in your head. This morning Lyn got out of the shower and the smell of chili had risen to the second floor, ya I start my Sunday cooking early.
This was kind of a cook from the gut recipe
- 2 cups dry pinto beans (soaked overnight)
- 1 tablespoon chili powder
- 3/4 tablespoon Cumin powder
- 2 can diced green Chiles
- 2 cans diced tomato
- 1 small onion diced
- 2 glove garlic
- 1 lb course ground sirloin
- diced jalapeño to your liking.
- Brown ground chuck and allow to caramelize using Sautee mode. Remove and drain
- Deglaze pan with can of diced tomatoes.
- Add meat, beans and all other ingredients in Instantpot and set for Chili/ Beans
- After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.