Instant Pot 'Meaty Beany' Chili - Competition Quality!
A good meaty, thicker chili with lots of beans is the way I like to make my chili. I'm not fond of the runny chili's that are too heavy on tomato flavor, so for my recipe I have the right balance of flavor with substance, so you get a good chew of fresh ingredients with every bite. Although I make mine without a lot of heat (so my children will eat it!), I have included ingredients that you can add to spice it up to your own liking. And if you don't have an Instant Pot - get one! But you can use a slow cooker instead if you prefer.
Just a heads up - yes, this is an Instant Pot recipe, but there is some prep time that will take about 45 minutes. This is a recipe that is well worth the effort and makes a large yield so leftovers are pretty much guaranteed! I've listed all of the ingredients below and will also share my order of execution that maximizes productivity to get you quicker to eating your masterpiece. The aroma of this meal as it cooks is absolutely amazing, so enjoy!
- 3 tablespoons bacon grease or canola oil
- 2 tablespoons unsalted butter
- 3 Anaheim chiles, roasted, peeled, chopped
- 3 poblano chiles, roasted, peeled, chopped
- 2 red bell peppers, diced
- 2 yellow onions, diced
- 1 head garlic, minced (I used 1 large spoonful of prepared minced garlic)
Meats at room temp
- 1 package of Stew meat (save time) or 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
- 1 pound ground turkey
- 1 pound Italian sausage
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt (optional, I did not add salt)
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer (i used Yeungling)
- 1 cup chicken stock (I made my own using condensed chicken stock and only adding 1/2 amount of water to reduce the overall fluid content)
- One 15.5-ounce cans kidney beans, drained
- Two 15.5-ounce cans pinto beans, drained
- One can of Chili Hot Beans, with juice
Optional Toppings & items to bring the HEAT:
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar
- 2 teaspoons cayenne pepper
- Replace the smoked paprika with hot paprika
- 2 jalapenos chiles, minced
Using the Instant Pot
To save overall time to during the prep phase, I made sure that while one item was in progress, I moved to prepping the next ingredient or cleaning up as I go. I hate taking a lot of time to prep/cook and then have to deal with a pile of dishes after. Here is my order of execution:
1. Pull all ingredients from the list and place on a large counter, organizing like ingredients together.
2. I wanted my stew meat to be super tender, so I started that first. Take the meat, butter and the oil/bacon grease (optional), and place in the Instant Pot. Put on the Saute option for 20 minutes. This browns the meat and cooks through thoroughly, so the remaining cook time is used to tenderize and immerse in flavor.
3. You have 20 minutes until the next "meat" step, so during this time we will:
- Combine all dry spices into a dish and set aside (and put away the spices!)
- Chop onion and bell peppers and place in a bowl
- Drain the juice of all the beans except for the hot chili beans
- Wash your anaheim and poblano peppers to prepare for roasting
4. If the stew meat is still cooking, congrats - you are quick with prep steps! You can begin roasting your peppers (see below). If the meat is done, it's time to add your ground turkey and Italian sausage to the stew meat. Cook on the saute setting again, and continually stir until the meat is browned throughout.
5. Roast your poblano and anaheim peppers. There are a few ways to do this. The quick way is on the grill if you have help to babysit both tasks. Otherwise, if you have a gas stove top you can roast them there. This does take SIGNIFICANTLY longer, but at least I could watch the meat cook and enjoy a beer. Also, make sure you use heat proof tongs, like for the grill. I overlooked that with the first pepper.... The goal is to char the outside skins enough so that they can easily be scraped off after they cool and rest, so don't be afraid to let them turn brown/black all over.
6. After all 6 peppers are roasted and cooled, take the edge of a chopping knife and scrape the skins off, using a motion almost like peeling a potato. The skins should easily glide off if you roasted them enough. Chop the peppers up and place them in their own little bowl as we will add them at the very end.
7. By this point your meats should all be thoroughly cooked, so now its time for everyone to jump in the pot! Add your spices, your onion/red bells, any liquids, beans, pretty much everything left on your counter EXCEPT for the roasted peppers. Give it a really nice stir to make sure everything is coated nicely. My favorite part was adding the lager and watching it foam into the deliciousness..... Set your pot for 1 hour on the stew/meat setting, then walk away!
8. When the timer turns of, let the steam release naturally. Open the lid and add your roasted peppers. Allow them to sit with the mix on the "keep warm" setting for about 15 minutes, uncovered. Then, enjoy!
And, that's it! This is a more involved recipe, but the outcome was delicious and worth it. Low and behold, i don't have a picture of the final output as I was too busy enjoying it! I hope you enjoy this dish and can use it to impress your family and friends and fill their tummies ~
Do you have any tips or experiences you'd like to share about making this dish? Please comment below!