Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 15 oz can fire roasted diced tomatoes
  • 15 oz can tomato sauce
  • 1 cup beef bone broth
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Set your pot to Sauté and add the 2 lbs of ground beef. Cook until no longer pink and a brown crust forms.
  2. Add the diced onion, green pepper, and minced garlic to the beef fat. Cook for 4 minutes until the onions are translucent and fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Note: This toasts the spices, releasing their essential oils.
  4. Add the 1 tbsp of tomato paste and stir constantly for 2 minutes until it darkens in color.
  5. Pour in the 1 cup of beef bone broth. Use your spatula to scrape every single brown bit off the bottom. Note: This is the most important step to avoid the burn notice.
  6. Add the fire roasted tomatoes and tomato sauce. Do not stir; just layer them on top to keep the thicker liquids away from the heating element.
  7. Gently place the drained kidney and black beans on top of the tomato layer.
  8. Lock the lid and set to High Pressure for 20 minutes.
  9. Allow the pressure to drop naturally for 10 minutes before switching the valve to Venting.
  10. Open the lid and stir everything together. The sauce will look thin at first but will thicken into a velvety consistency as it sits for 5 minutes.