Skillet Instant Pot No Bean Chili
- Yield 6 servings
- Prep 5 minutes
- Cook 30 minutes
- Total 45 minutes
Skillet Instant Pot No Bean Chili sits in the Beef section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon avocado oil
- 1 large yellow onion, diced
- 1 small red bell pepper, diced
- Diamond Crystal kosher salt
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 2 pounds ground beef, 85% lean, 15% fat
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper, skippable
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- ½ cup chicken broth
- 2 teaspoons Red Boat fish sauce
- 1 tablespoon apple cider vinegar, skippable
- Sliced avocado
- Sliced scallions
- Finely diced white onions + minced cilantro
- Unsweetened coconut yogurt, the cook like Coyo brand the best
- Lime wedges
Method
Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Leave for 3 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Tip in in the ground beef, along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), mix in the chili powder, oregano, cumin, and cayenne pepper (skippable). Mix well to distribute the fragrant spices.
Turn in the drained diced tomatoes, broth, and fish sauce. Whisk everything well, making sure the liquid reaches the bottom of the insert.
Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.
Taste the chili and adjust the seasoning if necessary. Scatter on some extra salt and mix in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
Ladle up the chili and serve with a reliable toppings, like sliced avocado, white onion, and cilantro!
You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.
Kitchen notes
- This chili is a fantastic emergency entrée to stock in your fridge and freezer.
- You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!
- STOVETOP VERSION: To make the cook Ground Beef Chili on the stovetop, just follow the same instructions as presented in the cook Instant Pot Ground Beef Chili recipe, EXCEPT: Instead of using ½ cup chicken broth or bone broth, use 1 cup; and Instead of cooking it under pressure, gently bubble it in a partially-covered stockpot or Dutch oven over a gentle burner for 1 hour or until the flavors meld.
