Chili

Chili.md

Ingredients:

• 1 pounds lean ground beef
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 chopped onion
• 1 chopped green bell pepper
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 4 Tbsp chili powder

Slow Cooker Directions:

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble.
2. In a large pot over high heat combine the ground beef, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Instant Pot Directions:

1. Saute mode
   1. Saute onions with a little bit of oil until soft. Add ground meat. Stir and continue to saute until starting to brown.
   2. Add remaining ingredients and spices. Mix thoroughly.
2. High Pressure mode for 15 minutes.
3. Natural release.