These chili beans taste great and are simple to prepare. In 45 minutes or less, dinner will be served! Your chili is not illegal chili if it lacks beans. Lime, cilantro, sliced onions, Cheddar cheese, and diced avocado should be used as garnish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds lean ground sirloin
- 1 onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 (15 ounce) cans chili beans, undrained
- 1 (29 ounce) can pinto beans, rinsed and drained
- 1 (29 ounce) can tomato sauce
- 2 (4 ounce) cans diced green chiles, undrained
- 2 tablespoons chili powder
- 1 tablespoon cider vinegar
- 1 tablespoon chile-garlic sauce (such as Huy Fong Foods®), or to taste
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
- Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Coat the bottom of the pot with oil.
- Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set 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.
- If using a 6-quart Instant Pot place pinto beans in last, only filling the inner pot 2/3 full. If you have an 8-quart Instant Pot, all ingredients will fit without overflowing.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 17 g |
| Protein | 40 g |
| Saturated Fat | 6 g |
| Sodium | 2409 mg |
| Sugars | 13 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Two Stars only because it was edible. Who would think one tablespoon of vinegar and 1/4 teaspoon of cumin could overpower an entire pot of chili?? Neither my husband nor I liked it. Sorry to say the leftovers will be thrown out and I won’t be cooking this one again.
Easy a little bit more time consuming then I thought but nonetheless good.
I have to counter some of these reviews. I am from Texas. My family is from Texas, and we have always put beans in our chili. I may not be a chili connoisseur, but Texas is a big state, so I would advise against making blanket statements. At any rate, this is a great base recipe. Delete the beans if you don’t prefer them. No need to be rude.
For making chili in the Instant Pot instead of slow cooking, it turned out pretty good. Used diced tomatoes because I had no sauce, and added a few homemade jalapenos. The wife enjoyed it, too.
Omg so easyyyy
I’m still learning how to use my instant pot and this recipe was a great start. I didn’t use the apple cider vinegar or the chili-garlic paste. Instead, I increased the seasoning amount, added jalapenos, salt, pepper, and hot sauce – the house loved it!
Cut recipe in 1/2. I also got the BURN warning on the Instant Pot. Never got it before I liked the chili. Easy to make. Came out good. The celery not cooked enough because the BURN warning stopped the process. But it was a great change along with the vinegar cider. I’ll make it again. The BURN notice appears if there is not enough liquid in the pot to create steam and the bottom parts burn Will definitely try again!
I’ve made this a couple of times; it is a great base recipe for a lot of chiles. I haven’t had all of the ingredients either time, no garlic chili sauce, so I’ve upped some of the other spices, added a jalapeno one time, added some extra cumin, and it works very well.
It’s the best chili I’ve ever made! The Instant Pot made it super fast and easy.
Will definitely make it again. Brought it to a tailgate party and even the kids ate two bowls!
I was not able to complete this recipe either with my Instant Pot that I just bought. 3 times I got the burn alert before it could get to pressure cook. there was no notation in recipe to add 1 1/2 cups water for a 6Qt . On the 3rd try after cleaning inner pot and texting instant pot support, I added 1 1/2 cups water put my chili back in pot and same thing. before pressure I got the Burn. Needless to say, I put everything in my slow cooker to finish cooking. Evidently only a few of us weren’t able to complete in IP.
Was easy to make and my husband liked it !!
Fantastic! Couldn’t find either chili beans or green chilis at my grocer so I used kidney beans, pinto beans, two Anaheim peppers, and a can of peppers in adobo sauce. I threw a little extra cumin and didn’t put in the Sriracha. It was so good.
Made this with ground turkey and it was great!
Added chipotle peppers in adobo sauce as well as vanilla yogurt and a touch of cinnamon. Very good dish and easy to make in instant pot.
Tried this recipe in a IP Duo 8qt. never reached the pressure stage. kept getting the “burn” message. Not sure where I went wrong
I cut the recipe in half, and my husband and I liked it. This was the maiden voyage with the Instant Pot, so appreciated how well it went from start to finish.
This method is too simple, just brilliant. I used a traditional pressure cooker, 7-quart. I used homemade beans adding some chili style black beans as well as pintos. I used the amount of liquid as written though to keep it from getting too soupy. The flavor is exceptional and with all the garnishes this turned into a meal-in-one for the whole family. Thank you for the recipe.