Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1.5 pounds (680 g) ground beef (80/20 blend recommended)
  • 1 large yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approximately 1 cup)
  • 1 red bell pepper, chopped (approximately 1 cup)
  • 1 (28 ounce / 794 g) can crushed tomatoes, undrained
  • 1 (15 ounce / 425 g) can tomato sauce
  • 1 (15 ounce / 425 g) can kidney beans, rinsed and drained (optional)
  • 1 (15 ounce / 425 g) can black beans, rinsed and drained (optional)
  • 1 cup (240 ml) beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 Tablespoons brown sugar

Instructions:

  1. Turn on the Instant Pot to the 'Sauté' function. Add olive oil and heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion, garlic, and bell peppers to the Instant Pot. Sauté until softened, about 5 minutes.
  3. Stir in crushed tomatoes, tomato sauce, kidney beans (if using), black beans (if using), beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper.
  4. Secure the Instant Pot lid. Set the valve to the 'Sealing' position. Cook on 'Manual' or 'Pressure Cook' setting for 20 minutes.
  5. Allow the Instant Pot to naturally release pressure for 5 minutes, then manually release any remaining pressure.
  6. If the chili is too thin, turn on the 'Sauté' function and simmer for a few minutes to thicken.
  7. Ladle into bowls and garnish with your favourite toppings. Shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions, diced avocado, or tortilla chips can be used.