So I made this in my Instant Pot.  I was nervous about making it in my Instant Pot because my Mom always cooked it for hours on the stove or in the slow cooker to get those awesome flavors.

Yes, I am a “Pothead” (what they call us in the Instant Pot cult lol) through and through, but this is one I’ve never tried.  Until now, and it is delicious!  I’m so thankful to the Instant Pot Community on Facebook because they post such awesome stuff and give me courage to try things like this!

You all unfortunate people that don’t use an Instant Pot can do this one too, it’ll just take 6 to 8 hours longer 🙂  I’ve definitely modified it to be more Weight Watcher friendly, and it makes about 12 cups and is 4 Smartpoints a cup.  Not bad!

I’ve written this recipe a little different because all the ingredients can make it seem overwhelming.  It’s not, I promise!  My Mom was always adamant about following the steps on this one, and like most Moms she was always right!

Oh and the little hot dog fingers were put in for my little nephew – points not counted for those 🙂  I have Halloween on the brain!  I also made this with children in mind, so if you like your chili spicy double your cumin and add a tablespoon of crushed red pepper 🙂

Ingredients:

Step One:

2 Teaspoons Grapeseed Oil
3 Celery stalks, diced
1 Large yellow onion, diced
2 Green Bell Peppers, diced
1 1/2 Tablespoon Minced Onion
1 Teaspoon Salt

Step Two:

2 Pounds Extra lean (94% or more) Ground Beef
1 Teaspoon Salt

Step Three:

1/3 Cup Tomato Paste

Step Four:

2 15 Ounce cans Red Kidney Beans (rinsed)
2 14.5 Ounce cans diced tomatoes (do not drain)
1 4 Ounce can diced green chiles (do not drain)

Step Five:

5 Tablespoons Chili Powder
1/4 Teaspoon Caynene
1/4 Teaspoon Cumin

Step Six:

1/2 Cup good beef stock

Method of Preparation:

Instant Pot:

Turn your Instant Pot to saute – high mode. Add Oil from Step One, and when it reads hot dump all other ingredients in.  Stir occasionally with a heat resistant utensil for about 5 minutes.

Add Beef and salt from Step 2 and saute until meat is cooked through, breaking it into pieces as you cook.

Turn Saute off and add the ingredients from Step Four.  Mix.  Add ingredients from step Five and six and mix again.

Close your lid and set the IP to manual for 20 minutes.

If you like your beans with more bite, release the pressure when done.  If you like them more soft, do a natural release which will take about 20 minutes.

Slow Cooker:

Saute your ingredients from Step One on the stove, and then add Step Two.  Once complete add all ingredients to the slow cooker and cook on high for 4 hours.

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