Description
A hearty chili made with a variety of beans and ground meat, perfect for a comforting meal.
Ingredients
Scale
- 1 cup dry beans (I use 13 bean soup mix or kidney beans)
- 1/2 lb ground sausage (I like Jimmy Dean spicy, or can just add 1/2 lb more ground beef)
- 1/2 lb ground beef
- 2 tbsp olive oil
- 1 onion (diced)
- 2 green onions (diced)
- 1 can (14 oz.) diced tomatoes (or same amount of rotel)
- 1 can (14 oz.) tomato sauce
- 1 can (4 oz.) diced chiles
- 3 tsp Lawrys seasoned salt
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp garlic salt
- water (for soaking and/or cooking)
Instructions
- NO Soak Chili with Dry Beans: Put 4 cups of water and 1 1/2-2 cups of dry beans into your pressure cooker. Seal lid and steam valve and set to bean setting for 30 minutes. Quick release when done, drain, and set beans aside.
- Turn Instant Pot to saute and add olive oil and ground sausage/beef. Cook about half way done and then add onions, spices, and green onions.
- Cook until pink is gone on meat and turn pressure cooker off.
- Add in your diced tomatoes, tomato sauce, beans that you put to the side that have been cooked + 3/4 cup water. Gently stir.
- Seal your lid and steam valve and set to pressure, high, for 5 minutes. Do a natural release for 5 minutes, then quick release and serve topped with cheese, chives, green onions, etc.
- Chili with Dried Beans Soaked: In a bowl, add your dried beans with enough water to cover + 3″ above that. Let it sit overnight on the counter. In the morning, drain and rinse, set aside.
- Add the soaked and drained beans to a large pot, along with enough water to cover them + about 2 inches above that. Bring the water to a boil, then reduce the heat to low and simmer until the beans are tender, for about 1 hour or until tender to your liking. Skim off any foam that rises to the surface. Drain, rinse, set aside.
- In a large pot or Dutch Oven on stovetop over medium high heat, add olive oil and ground beef/sausage. Cook about half way done and then add onions, spices, and green onions.
- Continue to cook meat until pink is gone.
- Pour in your diced tomatoes, tomato sauce, beans that you put to the side + 3/4 cup water (or more if you want it thinner). Gently stir.
- Put your lid on, turn heat to low and cook for a minimum of 30 minutes but can gently simmer longer (just realize beans will continue to soften), serve topped with cheese, chives, green onions, etc.
Notes
- Soaking beans overnight yields a lighter, creamier texture in the finished dish.
- Adjust spices based on personal preference for heat.
- This dish pairs well with cornbread or over rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Pressure Cooking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg