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Crockpot Express Pressure Cooker Instant Pot Chili

Crockpot or Pressure Cooker Chili

Author Kimberly Bishop

Ingredients

  • 1 lb. ground beef or turkey
  • 1 onion
  • 1 bell pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon cilantro
  • 1 teaspoon paprika
  • 4 teaspoons chili powder
  • 1 can Original Rotel
  • 1 can tomato sauce
  • 1 can black beans drained
  • 1 can kidney beans drained
  • 1 cup beer lager or pale ale (can substitute Zing Zing Bloody Mary Mix or beef broth)

Optional for more heat

  • One Anaheim pepper chopped

Optional Toppings

  • Few dashes of Franks Hot Sauce shredded cheese, sour cream, avocado, jalapeños

Instructions

Crockpot

  1. On stovetop over medium heat, brown ground beef.
  2. Once meat is halfway done add chopped onion and bell pepper and cook until onions are translucent and meat is browned through.
  3. Drain excess grease from pan.
  4. Add cumin, garlic powder, cilantro, paprika and chili powder to meat mixture and stir.
  5. Add Rotel, tomato sauce, black beans, kidney beans and beer and stir.
  6. Put on lid and set to High for 3-4 hours or Low 6-8 hours.

Pressure Cooker

  1. Turn on Crockpot Express to sauté mode.
  2. Add olive oil and add meat to pot.
  3. Once meat is halfway done add chopped onion and bell pepper.
  4. Brown meat through and drain excess grease from pan.
  5. Turn off sauté mode.
  6. Add cumin, garlic powder, cilantro, paprika and chili powder to meat mixture and stir.
  7. Add Rotel, tomato sauce, black beans, kidney beans and beer and stir.
  8. Make sure steam release valve is set to pressure in the closed position.
  9. Lock lid, press beans/chili button and start button.
  10. Once the timer goes off do a quick pressure release by opening the steam release valve.
  11. Open lid and serve.