The authentic, authentic, authentic chicken and sausage gumbo from a true Cajun. Serve with heated French bread for dipping over cooked jasmine rice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 large onion, diced
- 4 cloves garlic, crushed
- ½ teaspoon salt
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ cups water
- 4 (15 ounce) cans kidney beans, drained
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
- Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
- Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
- Use any kind of canned beans you like. You can substitute tomato sauce for the crushed tomatoes.
- To save preparation time, I do the following the night before: Brown the beef, drain, and place in a covered container in the refrigerator. Chop the onion and place in a covered container in the refrigerator. Measure the spices and place in a covered container.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 17 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 838 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
There was something missing from the flavor. I’m not sure what exactly, but it tasted off. I followed the instructions exactly.
First, I did make one change, ground turkey instead of ground beef. Otherwise this was made as written. As others have said this is a very basic chili recipe and modifications could be made to fit personal taste. My family for the most part liked it but it is not their favorite chili recipe. It could be a good recipe as written for kids and people who do not like very spicy things.
It’s just a basic recipe as Carolyn said (Brian). Cut up some green pepper, a jalapeño or serano chili. Add spices as you see fit. I add a bit more beef broth rather than just water. A bit of cayenne, Worcester sauce, and some masa to thicken it up. I use pinto beans but use whatever you like. I use the slow cook setting to let the flavors blend. Good recipe to start with.
Followed it as described worked well add extra to accommodate your own taste but the as listed it’s quick and easy .
I reduced serving to 4, used 15oz can of chili beans, 14oz can great northern beans (these are what I had in the pantry) Yummy
This recipe has absolutely no flavor. I ate if the day later and froze some. It was still bland. Not even hot sauce helped. Perhaps it needs to cook longer than 10 minutes In the instant pot.
I added pulled chicken instead of the beef and more chopped fresh tomatoes.