2teaspoonsbrown sugarregular sugar can be substituted
1TablespoonWorcestershire sauce
214-15 oz. cans diced tomatoes (undrained)
128 oz can crushed tomatoes (undrained)
Beans: You have several great options: small red beans, black beans, pinto beans, or kidney beans. I usually base that decision on what I have in my pantry at the time, but the small red ones are my favorite for chili.
8oz.1 1/4 cups dried beans of your choice (sorted and rinsed) PLUS 3 cups of water
OR if you have canned beans
2 (15 oz.) cans beans (which yields 3 cups cooked, drained, rinsed beans) and only one additional cup of water
Instructions
Instant Pot With Dried Beans
25-35 Minutes High Pressure/Natural Release:
Turn Instant Pot on <Saute>.
Ensure your sauté setting is on <Medium> or <Low>. This will help keep the beef from sticking to the bottom, which could keep your IP from coming to pressure.
Brown ground beef with onions and bell peppers.
Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
Add remaining ingredients. Stir well.
Close lid. Check valve to make sure it is set on <Sealing>.
Set Instant Pot to <Bean/Chili> program and adjust the time to 25 to 35 minutes at <High> pressure (25 for small beans like red beans, 30 minutes for medium beans like pintos, 35 minutes for large beans like kidneys).
When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 15 minutes. Then Quick Release remaining pressure.
Canned Beans Instant Pot Instructions
9 Minutes High Pressure/Natural Release:
Turn Instant Pot on <Sauté>.
Ensure your sauté setting is on <Medium> or <Low>. This will help keep the beef from sticking to the bottom, which could keep your IP from coming to pressure.
Brown ground beef with onions and bell peppers.
Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
Add remaining ingredients. Stir well.
Close lid. Check valve to make sure it is set on <Sealing>.
Set Instant Pot to <Bean/Chili> program and adjust the time to 9 minutes at <High> pressure.
When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 5 minutes. Then Quick Release remaining pressure.
Stove Top Instructions:
Brown ground beef, onions, and bell peppers.
Add garlic, cumin, chili powder, and oregano and stir well for one minute.
Mix in beans (cooked, drained, and rinsed).
Stir in tomatoes and 2 cups of water.
Simmer on stove top for at least 20 minutes, but it’s better the longer it simmers.
Slow-Cooker Instructions:
Brown ground beef, onions, and bell peppers.
Add garlic, cumin, chili powder, and oregano and stir well for one minute.
Transfer this mixture to Slow Cooker insert.
Add beans and tomatoes. Stir to combine. With a slow-cooker, you likely will want to soak your beans overnight.