Multicooker Beef Chili

Thu October 22, 2020


1 tablespoon olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
2 lbs ground beef (90/10%)
1 6-oz can tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
1-1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 28-oz can whole tomatoes
1 15-oz can kidney beans
1 15-oz can black beans


Press "Sauté" button repeatedly until it reaches the "Normal" setting. Warm and cook onion until soft, 2 to 3 minutes. Add garlic and cook for an additional 30 seconds..  Add beef, tomato paste, chili powder, cumin, salt, paprika, garlic powder and oregano, and cook, stirring frequently, until beef is browned and cooked through.

Stir in tomatoes, kidney beans, and black beans.  

Close pot lid.  Turn steam valve to "Sealing", press "Bean/Chili" button repeatedly until time reads 40 minutes.  

Allow pressure to release naturally. Remove lid. If chili is to liquidy, press “Sauté” button and cook until desired consistency is reached.  

Garnish as desired.