Instant Pot Chili [Spicy Ground Beef or Braised Short Ribs]
A hearty, spicy chili made with either ground beef or braised short ribs. An Instant Pot makes it even easier.
Instant Pot Chili
There’s an age-old argument as to whether Chili should be prepared with beans or not. Eddie and I lived in Austin for a few years and I had my fair share of Texas Chili. But each time I had it, I knew in my heart that it was incomplete. Sorry, Texas! Our Instant Pot Chili with a truckload of spices shamelessly showcases not one, but two types of beans.
We used red and pinto beans in our recipe mostly because of their texture and ability to stay firm after long periods of cooking. Plus they pick up the spices very well.
Eddie’s traditional recipe is usually prepared on a stove top, but he altered the recipe to work perfectly with an Instant Pot. And there are two versions you can follow depending on what type of meat you prefer, ground beef or short ribs.
Ground beef tends to me the more common protein used and is always an excellent option. But braised short rib is almost a delicacy. And preparing it in the Instant Pot makes soft like butter.
The key to making an outrageously good chili with braised short ribs starts with the marinade. Then you’ll want to make sure you get a good sear on all sides. It locks in the natural juices that’ll add an extra dimension to the overall dish.
Of course, cheese is not optional. A sharp cheddar fresh out of the fridge, roughly shredded adds a nice punch to cut through the richness of the Instant Pot Chili.
Other Wanderspice Spicy Stews and Soups
- Albondigas Soup [Spicy Mexican Meatball Soup]
- Classic Bouillabaisse
- Tom Kha Gai -Thai Chicken Coconut Soup
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Instant Pot Spiced Chili
- 2 lb ground beef
- 2 tbs grapeseed oil
- 1 tbs ground cumin
- 4 teaspoons chipotle sauce
- 3 teaspoon paprika
- 1/2 tbs onion powder
- 4 cloves garlic
- 4 teaspoons ancho chili powder
- 1/2 cup tomato paste
- 1 cup crushed tomatoes
- 1/2 bunch parsley
- 2 tbs cilantro
- 1 white onion
- 1 green bell pepper
- 2 teaspoons soy sauce
- 1 teaspoon Kosher salt
- 1 can red beans
- 1 can pinto beans
- 2 small jalapeno peppers
- 1/2 cup water
- 1 cinnamon stick
- 1 star anise
- 1/2 cup beef stock
Instructions Using Ground Beef
Using an Instant Pot medium-high heat, saute setting, add two tbs grapeseed oil.
Add ground beef and saute until light brown, about five minutes.
Strain out excess oil fat and set ground beef aside. (Optional)
Medium dice one green bell pepper, yellow onion and crushed garlic.
Add peppers, onions, and garlic to the pot and saute until onions are translucent. About two minutes.
Fold in low heat, fold in ground beef, peppers, onions, and garlic.
- After one minute add cumin, ancho chili powder, onion powder, paprika, chipotle sauce, and soy sauce.
- Saute for one minute and add tomato paste and crushed tomatoes.
Saute for three minutes and fold in both canned pinto and red beans. ** be sure to include the liquid**.
- Simmer on low medium heat for 10 minutes.
Chop cilantro, parsley, and jalapeno. Fold in.
- Once completely incorporated allow to rest for 15 to 20 minutes before serving.
Instructions Using Short Ribs
The difference between the ground beef recipe and the short rib recipe is Saute and Braise. The ground beef needs to be sauteed and the short ribs are braised.
To braise the short ribs, season both sides of short ribs with both Kosher salt and black pepper.
Set pot to Braise and sear short ribs on all sides until golden brown.
Add carrots, celery, onions, until caramelized.
Add star anise and a cinnamon stick.
Cover with water or beef stock and simmer for two hours or until ribs are tender.
Drain braising liquid, add to beans and set to simmer until ready to serve.