There’s no debate about how much we Americans love chili, but beyond that, everything about the dish is ripe for argument. In Texas it’s made with hunks of tender beef and no beans. In Ohio, it’s served over spaghetti noodles. In New Mexico, the meat is more likely to be pork than beef, and the chiles likely to be green instead of red. Where you’re from probably dictates your feelings about chili, but we think every version deserves its turn on the dinner table.
We call the recipe below “homestyle" chili because it includes all the elements we like to include in our own homemade chili: meaty chunks of beef, nutritious beans, red chili powder, smoky chipotles and — bonus! — a bottle of beer. Serve it as you would any chili — topped with sour cream, shredded cheese and any other toppings you like — along with a side of cornbread or tortilla chips.
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Cooktop Cove
Instant Pot Homestyle Chili
8
10 minutes
1 hour and 15 minutes, plus 15 minutes to come to pressure
1 hour and 25 minutes
2 tablespoons olive oil
1 onion, diced
6 garlic cloves, minced
1 ½ pounds beef chuck, cut into 1 ½-inch chunks
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons tomato paste
2 chipotles from a can of chipotle chiles in adobo sauce, diced
1 (12-ounce) beer
3 (14.5-ounce) cans crushed tomatoes
1 pound dried pinto beans
Heat the oil in the Instant Pot, using the sauté function. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic. Cook, stirring, for 30 seconds more.
Add the beef, and cook, stirring occasionally, until browned on all sides, about 8 minutes more.
Stir in the chili powder, cumin, salt and oregano. Cook, stirring occasionally, for another minute.
Add the tomato paste and chipotles. Cook for another minute or two.
Pour in the beer, tomatoes and beans.
Close the lid of the Instant Pot, and turn the valve to the sealing position. Cook on high pressure for one hour, until the beans are tender.
