Easy Chili

Easy Chili: A Weeknight Wonder

As a busy working mom, time is my most precious commodity. Dinner prep needs to be quick, easy, and preferably something the whole family will enjoy. That's where this Easy Chili recipe comes in. Forget spending hours simmering over a stove; this recipe delivers big flavor in a fraction of the time using my trusty Instant Pot.

This isn't your grandma's chili (unless your grandma was a culinary genius!). I've tweaked a classic to create a hearty, flavorful chili that's both satisfying and surprisingly simple. The secret weapon? A surprising ingredient that elevates the chili to another level: unsweetened cocoa powder. Yes, really! It adds a depth of flavor that you wouldn't believe, creating a rich, earthy tone that complements the other spices perfectly. Don't worry, it doesn't taste like chocolate!

Another element that sets this chili apart is the umami-rich chicken stock mixture. The combination of chicken stock, fish sauce, and soy sauce creates a savory base that coats every bite of the chili. This sauce adds a deep, complex flavor profile, making it incredibly rich and delicious without being overly heavy.

The best part? This recipe is incredibly versatile. You can easily adjust the spice level to your preference by adding more or less chili powder. I also like to add a bit of diced jalapeño for extra heat (and a touch of freshness). You can even add different beans, vegetables, or meats to customize it to your liking.

Beyond the Bowl: Serving Suggestions

This chili is incredibly versatile and pairs well with a variety of sides. Here are a few of my personal favorites:

• Cornbread: A classic pairing that balances the chili's spiciness with a slightly sweet and crumbly texture.
• Sour Cream or Greek Yogurt: A dollop of cool creaminess helps cut through the chili’s heat and add a layer of tangy flavor.
• Shredded Cheese: A sprinkle of cheddar or Monterey Jack adds a salty, creamy element.
• Avocado: Creamy avocado slices add a healthy dose of fat and a refreshing element of coolness.
• Tortilla Chips: For dipping or scooping up the remaining chili.

Make-Ahead Magic:

One of the greatest advantages of this recipe is that it’s perfect for meal prepping. The chili tastes even better the next day! I often make a large batch on the weekend and enjoy it throughout the week for quick and easy lunches or dinners. Simply reheat and serve with your favorite toppings.

The Bottom Line:

This Easy Chili recipe is a true weeknight lifesaver. It’s quick, easy, flavorful, and utterly delicious. It's the perfect comfort food for chilly evenings, and the versatility ensures there will always be something new to try. So, ditch the takeout menus and give this recipe a try. You won't be disappointed!

Ingredients You'll Need:

The ingredient list is simple and mostly pantry staples, making it an ideal recipe for busy weeknights. Gather up your ground beef, canned kidney beans, crushed tomatoes, onions, garlic, chili powder, cumin, oregano, and don’t forget the unsweetened cocoa powder! A well-stocked pantry is key to quick and delicious meals, especially for busy folks. Keep your essential spices handy for easy access and impromptu cooking adventures.

Tips for Success:

While the recipe is straightforward, here are a few additional tips to help ensure success:

• Don’t be afraid to experiment with spices: This recipe is a great starting point, but feel free to add your own personal touches with other spices.
• Use a good quality ground beef: This will affect the overall flavor of the chili.
• Taste and adjust seasoning as needed: Every batch will vary slightly, so make sure to taste and adjust the seasonings accordingly.

I hope you enjoy this chili as much as I do! Let me know in the comments if you try it and what you think.

Step-by-step

• First, heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat.
• 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 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 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.
• 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.
• While the ground beef is browning, mix unsalted chicken stock, fish sauce, light soy sauce, tomato paste, and unsweetened cocoa powder in measuring cup.
• 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.
• Pour in 1/2 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.
• Mix the brown bits with the stock mixture.
• 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. Do not mix.
• Close lid and pressure cook using the “Manual” or “Pressure Cook” button: Cooking Method: High Pressure for 10 minutes Pressure Release Method: Natural Release
• Open the lid carefully.
• If the chili is too runny, give it a quick stir and cook for another few minutes over medium heat (Instant Pot: Press Sauté button).
• Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.
• Garnish the Chili with your choice of toppings. Serve over your favorite side dishes. Enjoy!!