Firehouse Chili

By: Bruce Weinstein and Mark Scarbrough

Firehouse Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Slow Cook
cuisine icon Keywords
30-60 min, 6 servings, chicken broth, contributed, cook 23 min, corn, dinner, dried oregano, easy, garlic cloves, green bell peppers, ground coriander, ground cumin, lean ground beef, main course, max pressure cook, modern, olive, or canola oil, plum or roma tomatoes, prep 15 min, pressure cook, red kidney beans, slow cook, standard chile powder, table salt, tomato paste, vegetable, yellow onion

prep icon Prep Time
15 min
cook icon Cook Time
23 min

serving icon Servings
6 servings
Ingredients
  • 2 tbsp. olive, vegetable, corn, or canola oil
  • 2 medium green bell peppers, cored and chopped
  • 1 medium yellow onion, chopped
  • 2 medium garlic cloves, minced
  • 2 lbs. plum or Roma tomatoes, chopped
  • 1/4 cup chili powder
  • 1 tbsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp ground coriander
  • 1 tsp. table salt
  • 15 oz. red kidney beans, rinsed and drained
  • 3/4 cup chicken broth
  • 2 lbs. lean ground beef
  • 1/4 cup tomato paste
Instructions
  • Press Sauté and set the time for 10 minutes. Pour the oil into the Instant Pot to warm for a minute or two. Then add the bell pepper, onion, and garlic. Cook, stirring often, until the onion softens, about 5 minutes. Stir in the tomatoes and continue cooking, stirring several times, until they begin to soften, about 2 minutes.
  • Stir in the chili powder, oregano, cumin, coriander, and salt until fragrant, just a few seconds. Add the beans and broth, then crumble in the ground beef and stir well. Turn off the Sauté function and lock the lid onto the pot.
  • Option 1: Max Pressure Cooker
    Pressure Cook on Max for 6 minutes with the Keep Warm setting off.
  • Option 2: All Pressure Cookers
    Press Bean/Chili or Pressure Cook/Manual on High pressure for 8 minutes with the Keep Warm setting off.
  • Option 3: Slow Cook
    Slow Cook on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours)
  • If you’ve used a pressure setting, when the machine has finished cooking, use the quick-release method to bring the pot’s pressure back to normal.
  • Unlatch the lid and open the cooker. Press Sauté and set the time for 5 minutes.
  • Stir in the tomato paste. Bring to a full simmer, stirring all the while. Stir for 2-3 minutes at a full simmer until a little bit thickened and almost irresistible. Turn off the Sauté function and carefully remove the hot insert from the cooker to stop the cooking.
Notes
  • Beyond
    • For a 3-quart cooker, you must use 1/2 cup broth and halve the remaining ingredients.
    • For an 8-quart cooker, you must keep the ingredients as they are but increase the broth to 1 1/4 cups—or simply increase all the ingredients by 50 percent.
    • Serve with dollops of sour cream or plain Greek yogurt.
    • And/or serve with spoonfuls of pickle relish, or even purchased India relish (a more savory version of pickle relish), as well as bottled hot red pepper sauce.
    • Use a 50/50 mix of lean ground beef and lean ground pork.
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