Chipotle Beef and Bean Chili Recipe

Preheat the pot + cooking method options

1. If using an Instant Pot (pressure cooker), which takes about 1/3 of the time, set to saute “more” for high heat.
   If using a heavy bottom pot, preheat over high heat.
   If using a slow cooker (Crock-Pot), you can technically skip browning the meat, onions and roasting the spices and just add it all the ingredients to the slow cooker, but browning does add flavor so consider completing these steps on the stove.

Brown the meat

1. Once the pot gives a really strong sizzle when water is splashed in, coat the bottom of the pot with olive oil and spread out to ensure there’s a barrier between your food and the pot.
2. Sear the meat on a few sides by dropping it in the pot and letting it cook undisturbed for a few minutes and checking for a deep brown color before turning it over.
3. Once seared on at least two sides, break the ground beef up into small chunks. It will not break up while cooking, so important to do that now.
4. Drain in a strainer for leaner dish or just set aside in a bowl.

Brown onions & add garlic

1. Lower to medium heat if using a pot or saute “normal” for the instant pot.
2. Sauté onion for 5 mins until slightly browned, stirring often to make sure it doesn’t burn. If sticking too much, a little water can be added.
3. Add the red bell pepper and chopped garlic, cook for 2-3 more mins.

Roast the spices

1. Measure out the ground spices ready in a small dish and set aside.
2. Push the veggies to the side and add the whole cumin seeds to the instant pot. Let them roast for 1 minute.
3. Add the rest of the spices to the dish and stir to combine all together.

Add all remaining ingredients

1. Add the meat to the pot.
2. Add the 4 cans of beans, no need to drain as the water the beans comes in will help thicken the sauce and is totally safe to eat. If you’re weary of using the bean juice, you can drain them and add 1.5 c. of water for instant pot, or 2-3 cups of water for the stove top or crock pot, more can always be added if it’s getting too thick.
   Using water instead of the water from the can of beans makes it slightly thinner when pressure cooking, but after pressure cooking you can simmer on low heat to thicken it up.
3. Use a fork to take the chipotles peppers out of the can of chipotle in adobo sauce. Put them on a chopping board and chop finely. Set the chopped chipotle aside in a jar with a lid or small bowl as a topping option for those that like spicy food.
4. Pour the all of the adobo sauce into the instant pot. Use a little water to clean the can and pour that into the pot too. We want all that flavor!
5. Add the agave nectar and 2 tsp of salt.

Instant pot instructions

1. Set the instant pot to pressure cook “high” for 60 minutes.
2. It takes a while to bring the pot to a boil, in the meantime stir everything to combine, being sure to get any stuck bits off the bottom free. Scrap the bottom again once it starts to boil, about 2 minutes. Then cover and lock the lid in place.

Slow cooker instructions

1. Cook in Crockpot on high for 3 hours or low for 5-6 depending on how much time you have. This is a great one to make in the morning and let it simmer all day.

Stove top instructions

1. Bring to a boil, then lower the heat to simmer for 3 hours. Stir regularly to ensure it doesn’t burn, setting a timer to remember.

Adjust thickness and salt to taste

1. About 30 minutes away from serving, check the consistency of the chili. If too thick, add more water. If it’s too thin, increase the heat to thicken it up.
2. Right before serving the chili, taste and adjust the salt adding 1/2 teaspoon at a time until the flavors pop. It will not be bland if it’s properly salted!

Serve the chili with toppings

1. Serve with your favorite toppings such as shredded cheese, sour cream, chopped green onion, and tortilla chips.