Slow Cooker Time: Low Heat - 8-10 hours High Heat 4-5 hours
Pressure Cooker Time: With dried beans: 1 hour 45 minutes With canned beans 30 minutes
* If you prefer your chili spicy, keep the seeds in, the chili peppers will mellow while cooking and still retain a nice spicy build up. Remove the seeds to keep your chili mild and more family friendly.
** Red wine can be omitted and replaced with beef stock or water.
*** Water may also be substituted for some of the liquid.
**** Molasses helps cut down the acidity of the tomatoes. Honey may also be substituted.
In a large soup pot or cast-iron Dutch oven over medium-high heat, saute ground beef and onions until the meat becomes gray in color; drain off fat and discard. Add garlic, cumin, oregano, chili powder, chili peppers, salt, pepper, and stir together. Saute for about 30 seconds to allow flavors to become fragrant. Next add tomato sauce, red wine, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.
Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.
For maximum flavor, cool chili and refrigerate overnight so flavors will mellow as chili is best made 1 day ahead to allow the flavors time to marry.
When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.
Set out garnishes for your chili (some chopped green or red onions, sour cream, and shredded sharp cheddar cheese make great topping).
Makes 8 to 12 servings.
Preheat slow cooker.
In a large frying pan over medium-high heat, cook ground beef until browned; drain off fat and discard. Add onion and garlic and saute until the onions become soft and translucent, approximately 3 to 4 minutes. Add cumin, oregano, chili powder, chili peppers, salt, and pepper. Stir into beef mixture and cook for a couple minutes longer.
Add the cooked beef mixture to the slow cooker along with tomato sauce, red wine, beef broth, molasses, and beans. Stir together to combine and cover with slow cooker lid. Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.
Serve in bowls and garnish with your favorite toppings.
Makes 8 to 12 servings.
Important Note: If using a 6 quart Instant Pot Pressure Cooker, I would recommend cutting the recipe ingredients in half to fit everything in the pot. For an 8 quart Instant Pot pressure cooker, the ingredient amounts will work just fine. Always make sure that the Instant Pot pressure cooker is no more than 1/2 filled with cooking with beans.
Dried Bean Preparation:
1/2 pound dried kidney beans (for 6 quart Instant Pot pressure cooker) adjust to 1 pound dried kidney beans for 8 quart Instant Pot pressure cooker.
1 medium onion, peeled and quartered
3 cups water (6-quart pressure cooker) - 6 cups water (8-quart pressure cooker)
Add dried beans, onion quarters and water to the inner pot. Cover with lid and close lid to seal. Make sure the pressure valve is also closed to the sealing position. Press the Manual button, then press the Adjust button to set the pressure setting to High-Pressure. Set the cooking time for 45 minutes. After the cooking time is completed, let the pressure naturally release (this could take up to 30 minutes). Note - It's essential when pressure cooking dried beans to allow the pressure to naturally release so the beans will soften properly and reduce gas build up in the beans. Once the pressure has all released and the pressure pin has dropped, press the Keep Warm/Cancel button and open the lid. Drain off all the liquid and discard the onion quarters.
Chili Preparation:
I personally find it easier to brown a large quantity of meat and onions in a skillet on the stove, while waiting for the pressure to release on the cooked beans. Alternatively, you can placed the cooked beans in another large bowl and set aside. Rinse out the inner pot and wipe clean. Brown in your Instant Pot using the Saute mode, then press the Plus button "+" on the control panel to adjust the heat to the hottest setting. Once you are finished sauteeing in the Instant Pot, press the Keep Warm/Cancel button to turn off. Add the cooked beans to the pot with the meat mixture (see instructions below) and proceed with the remaining chili preparation instructions.. For this recipe, I will provide stovetop browning directions (shown below).
In a large skillet over medium-high heat, cook ground beef until browned; drain off fat and discard. Add onion and saute until the onions become soft and translucent (approximately 3 to 4 minutes). Next add garlic, chili peppers, cumin, oregano, chili powder, chili peppers, salt, and pepper. Stir into beef mixture and cook for 30 more seconds for spices to become fragrant.
Add the cooked beef mixture to the cooked kidney beans in the inner pot.
Next add tomato sauce, red wine, beef broth, molasses. Note- If you are using canned beans instead of dried beans, now is the time to add the drained beans. Stir everything together to combine and cover with lid. Close the lid to seal. Make sure the pressure valve is also closed to the sealing position. Press the Manual button, then press the Adjust button to set the pressure setting to High-Pressure. Set the cooking time for 10 minutes. After the cooking time is completed, open the pressure valve to Quick Release the pressure.
Open the lid and adjust seasonings to taste.
Flavor Tip: For maximum flavor, cool chili and refrigerate overnight so flavors will mellow as chili is best made 1 day ahead to allow the flavors time to marry. When ready to serve, remove the top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.
Set out garnishes for your chili (some chopped green onions, sliced jalapenos, sour cream and shredded sharp cheddar cheese make great toppings).
Makes 8 to 12 servings.
Linda's Chili Con Carne - The Best Chili Recipe: https://whatscookingamerica.net/soup/lindachili.htm