Instant Pot Chili (With Dry Beans)

subheading: UNITS USM:

subheading: SCALE ½X 1X 2X:

2 cups dry pinto beans (or sub red beans or black beans) SEE NOTES.

1 to 2 tablespoons olive oil

1 onion, diced

1 pound ground organic beef, chicken, turkey or vegan TVP (1 ¾ cups dry and rehydrated) Textured Vegan Protein or “Soy crumbles”) or soy chorizo!

4 cloves garlic, rough chopped (or 1 tablespoon granulated garlic)

1 ½ teaspoons kosher salt

½ teaspoon pepper

1 ½ tablespoons chili powder, more to taste

1 tablespoon cumin

2 teaspoons dried Mexican oregano

1 14- ounce can diced or crushed tomatoes with juices ( fire-roasted are nice here)

1 to 3 tablespoons fresh jalapeño, finely chopped (optional, adds a kick of heat)

2 tablespoons tomato paste

2 ½ cups beef, chicken or veggie broth

1 cup dark beer (or sub more broth)

1 tablespoon Worcestershire sauce (optional) or soy sauce

1 to 2 teaspoons dark cocoa powder, (optional, adds delicious depth)

1 to 2 teaspoons smoked paprika (optional, adds smoky flavor) or ½ teaspoon chipotle powder

Optional additions: For a smoky flavor, add canned chipotle ( or some of the adobo sauce) or a little smoked paprika. Other veggies: frozen corn (fire-roasted is nice) or diced red bell pepper, or poblanos. For a thicker chili, add 1 to 2 tablespoons masa harina corn flour to thicken.

Optional Garnishes: grated cheese, sour cream, cilantro, avocado, scallions, hot sauce, pickled red onions.

Directions at feastingathome.com

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