instant pot habanero chili

When you make this recipe, I suggest sticking to 1 habanero. I once made this with 2 habaneros and I started sweating after a single bite. Roby had to eat all of it. I’m pretty sure that was his plan to begin with, since the whole adding 2 habaneros to the chili was his idea. He loved it.

  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 4-5 cloves garlic, minced
  • 1 habanero, minced (use 2 if you like your food insanely spicy)
  • 1 pound ground beef
  • 1 bell pepper, chopped
  • 5 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 (14.5 ounce) cans organic diced tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 ½ teaspoon cumin powder
  • 1 teaspoon salt, adjust to taste
  • 1 teaspoon paprika
  • Bacon, cooked and crumbed (optional)

  1. Press the “Sauté” button on the Instant Pot, and add the oil, onions and garlic. Saute for 2 minutes, then add the ground beef to the pot and cook until brown.
  2. Add the remaining ingredients, mix well, then cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Meat/Stew” button to begin the pressure cooking. It will automatically be set for 35 minutes. Make sure the steam valve is closed.
  3. Once the chili is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release.
  4. Top with crumbled bacon if desired and serve.
source recipe: myheartbeets

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