Multi Cooker CHILI
medium onion , diced
garlic cloves , minced
(540ml/19oz ) red kidney beans , drained & rinsed
(8g - 16g) chili powder (depends on your chili powder’s spiciness & preference)
(6g) cumin seed , ground
(1g) dried oregano
(15ml) olive oil
(15ml) apple cider vinegar (optional)
Brown sugar, kosher salt, black pepper to taste
(250ml) unsalted chicken stock
(30ml) fish sauce (can substitute with regular soy sauce)
(15ml) regular soy sauce
(49g) tomato paste
(2.5g) unsweetened cocoa powder
Jalapeno pepper , diced and seeded
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Brown Ground Beef in Instant Pot
Make sure your pot is as hot as it can be before adding ingredients.
As the pot is heating up, season the ground beef generously with kosher salt and freshly ground black pepper.
When the pot is hot enough, add 1 tbsp (15ml) olive oil in Redmond pressure cooker.
Swirl your pot around to make sure the oil is coated over the whole bottom of the pot.
Then, add the ground beef in Redmond pressure cooker.
The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.
*Note: we don’t want to boil the ground beef! So, it’s important to remove the meat juice or the essential maillard reaction will not occur.
Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).
Taste and adjust the seasoning with more kosher salt and ground black pepper.
Mix Chicken Stock Mixture
While the ground beef is browning, mix unsalted chicken stock, fish sauce, regular soy sauce, tomato paste, and unsweetened cocoa powder in measuring cup.
Sauté Onion, Garlic and Spices
Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano in the pressure cooker.
Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
*Note: Don’t skip this critical step! Ensure to saute until spices release their fragrances. This essential step increases the depth of flavor.
Deglaze Multi Cooker
Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon (as shown in photo below).
Mix the brown bits with the stock mixture.
Pressure Cook Chili
Add in the reserved beef juice.
Pour in the remaining Umami Chicken Stock Mixture.
Add 2 cans of drained red kidney beans. Mix well.
Pour in 1 can of crushed tomatoes with all the juice on top (as shown in photo below). Do not mix.
*Note: Do not mix the crushed tomatoes, just let them sit on the top to avoid the possibility of scorching.
Close lid and pressure cook using the “Manual” or “Pressure Cook” button:
Cooking Method: High Pressure for 10 minutes + Natural Release
Open the lid carefully.
Reduce and Season
If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.
Optional: Add 1 tbsp of Apple cider vinegar. Note that the vinegar will significantly change the flavor profile. We made one batch with apple cider vinegar and another without. They each had their own character, but both tasted great. Totally unbiased opinion. 😉
Serve Multi Cooker Chili
YES! Garnish the Chili with your choice of toppings. Serve over your favorite side dishes. Enjoy!!~
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