Serves 6–8
Requires InstantPot
1 hour 30 minutes
3 tbsp butter
1 yellow onion, medium, finely diced
1 poblano pepper, finely diced (seeds removed for less spicy)
1 jalapeno, finely diced (seeds removed for less spicy)
1 habanero, finely diced (seeds removed for less spicy) (optional)
5 cloves garlic, minced
1–1 1/2 lbs ground beef
1 cup beer (lager is best)
1 14.5oz can diced tomatoes (I used fire-roasted)
1 10oz can Rotel tomatoes
1 8oz can tomato sauce
1/4 cup taco sauce (I use medium Ortega)
1 tbsp hoisin sauce
1 tsp Worcestershire sauce
2 tbsp cumin
1 1/2 tsp seasoned salt
1 tsp Italian seasoning
1 tsp dried cilantro (optional)
1 tsp celery salt
1/2 tsp chili powder
1 tsp Tony Cachere’s Creole Seasoning
2 15.5oz cans red kidney beans, drained & rinsed
(note: I eyeball the seasoning and go heavy-handed on most of it)
shredded cheese, sour cream, & oyster crackers to top
1. Set the InstantPot to saute and melt the butter. Add the onion and all the peppers and cook until softened, about 5 minutes. Add the garlic and saute until fragrant, about a minute.
2. Add the beef and break apart, stirring to combine. Cook until about 2/3s done.
3. Add the beer and let it sit to cook down halfway or more (usually about 20–30 minutes). Optionally, add more beer and let it cook down longer for a better chili. Stir occasionally.
4. Add all the tomatoes, the sauces, and seasoning. Mix well to combine.
5. Pour the rinsed kidney beans on the TOP of the pot but do NOT mix. Set the InstantPot to pressure cook for 5 minutes.
6. When finished, release the steam and mix to combine everything. Let and mix occasionally for 5–10 minutes to get the beans into the chili.
7. Serve with cheese and oyster crackers. Save the leftovers; chili always tastes better the next day!