
Instant Pot Slow-Cooked Ground Beef and Cocoa Chili
A delicious chinese dish. Gluten-free friendly. Dairy-free option.
Total Time
127 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium white or yellow onions
- finely chopped
- 1 medium green or red bell pepper
- stemmed
- seeded
- and chopped
- 2 cloves garlic
- finely chopped
- 1 small jalapeño
- stemmed
- seeded
- and finely chopped
- 1 pound ground beef
- 3 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- plus extra as needed
- 1/4 teaspoon freshly ground black pepper
- plus extra as needed
Instructions
- 1
Press Sauté and select the lowest temperature.
- 2
Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño.
- 3
Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes.
- 4
Add the beef and sauté until no longer pink, about 5 minutes.
- 5
Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
- 6
Close and lock the lid.
- 7
Set the valve to Venting.
- 8
Attach the condensation collector.
- 9
Press Cancel, then press Slow Cook and select the lowest temperature.
- 10
Set the time to 5 hours.
- 11
When the cooking time is finished, press Cancel and remove the lid.
- 12
Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
- 13
Taste and adjust the seasoning, adding more salt and pepper as needed.
- 14
Serve hot, garnished with crushed peanuts.
- 15
Chili will keep, in an airtight container in the refrigerator, for up to 4 days.