This is our best go to chili recipe. Please use the brand recommendation for the best results with the chili gravy. A deeply layered flavor profile that you can't stop eating.
Not wanting to start an argument here (Texas boy and all) but adjust the beans and diced tomatoes to suit your bunch). That goes for the "heat" as well. A chopped jalapeno pepper goes in mine when the wife's not lookin'.
Corn, carrots, celery? Its a free for all, don't let me stop you!
What you need
- 1 1/2 tablespoons oil
- 2 pounds very thinly sliced sirloin steak
- 1 pound of sweet Italian sausage
- 1 Tbs prepeared minced garlic
- 1 medium sweet onion for the chili, diced
- 1 red bell pepper, diced
- 1 poblano chili, minced
- 3 tablespoons tomato paste
- 1 (14oz can) of San Marzano tomatoe puree
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1 1/2 teaspoons ground cumin
- 1 (12-ounce) can lager or pilsner beer
- 1 1/2 cups beef stock
- 1 (15-ounce) cans black beans, drained and rinsed
- 1 (10 oz can), Rotel diced tomatoes, with green chilis
- 1 (15 can), Wolf Brand, no beans, chili
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 1 medium sweet onion for the garnish, chopped
Instructions
- In a skillet, heat a small amount of oil until hot.
- Chop and add the steak to the skillet and cook until the beef has browned, about 3-5 minutes, Drain the excess fat off and add the beef to your Instant Pot®
- Add the sweet sausage to the skillet and simmer until brown. Crumble the sausage as it browns and then remove and add the sausage to the beef.
- Add onion and bell pepper into the skillet about 4-6 minutes alltogether. Add the garlic about 45 seconds before the end of the saute to prevent the garlic from browning to much. Near the end of the saute, add all of the remaining spices to the skillet and combine. Cook, stirring occasionally, until all is tender, remove and add the mix to your Instant Pot®.
- Add all the canned ingredients to your Instant Pot®.
- Select manual setting; adjust pressure to high, and set time for 18 minutes.
- When finished, stir in cilantro; season with salt and pepper, to taste.
- Serve immediately on top of FRITOS® corn chips, garnished with sour cream, chopped fresh sweet onions and cheddar cheese.
Oooh baby!