30 Minute Chili
This fast, easy and delicious chili comes together quickly when you use canned kidney beans. It takes a little longer if you opt to cook them, either in the instant pot or on the stove top. It is on the spicy side as written, so if you prefer a more mild chili, start with 1/2 tsp each of cumin, cayenne and chili powder and increase to taste.
Servings 6
Equipment
- Instant Pot (optional)
Ingredients
- 1 lb hamburger browned and drained
- ½ lb left-over brisket optional
- 2½ tbs olive oil
- 1 large yellow onion chopped
- 6 large garlic cloves minced
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 cup beef broth homemade is ideal
- 4 cups cooked kidney beans or 2-14.5 oz cans
- 2 cans diced tomatoes with juice 14.5 ounce cans
- 1 large green bell pepper diced
Instructions
Beans--skip this step if using canned kidney beans
- Prepare according to package directions OR
- Using an Instant Pot: rinse sort 1 lb of dried red kidney beans and place them into an Instant Pot, (you do not need to soak them first).
- Add 8 cups water and 1 tsp of saltCook on high pressure for 30 minutes and allow pressure to release naturally
- Brown and drain hamburger. (Since I just cooked up bacon for my double stuffed potato skins, I browned the burger in the rendered bacon grease for added flavor.)
- In a Dutch oven, sauté onion in olive oil until transparent. Add garlic and sauté until fragrant, about 30 seconds. Add seasonings, broth, beans and meat. Bring to a simmer and cook 20 minutes, stirring occasionally.Add green pepper and cook for an additional 10 minutes.Serve with chopped green onions, cilantro, shredded cheese and a dollop of sour cream.
