Chili is one of my favorite things to make and eat. Its easy, hearty, and once cold weather hits, it warms the soul.  Like many people, I spent years combing the internet, cookbooks, and food boards searching for a recipe that was superior and had the perfect spice and blend of flavors I preferred. Finally, after years of adapting different recipes, I finally came up with the perfect recipe.

This recipe freezes deliciously and is a staple in my freezer.  Like most of my recipes, I utilize a lot of southwest flavors and my holy trinity contains Poblano Peppers instead of Bell, so there is definitely a kick to it.  If you prefer a milder chili, you can substitute the Poblano and Jalapeno Peppers for more Bell, or a milder variety.

First thing First. I prep all of my vegetables, I prefer smaller cuts of onions and peppers So I get the different ingredients in every bite.   I am a perfect bite kind of gal and like when all of the flavors of the dish are there.  I cut and deseed the Poblano, Jalapeno, and Bell Peppers and do a small chop on them, followed by a small chop on a large red onion, and mince the garlic. I also roughly chop a generous amount of fresh cilantro, stems and all.  I will be using cilantro in multiple steps in this recipe as an element and a garnish so a bunch is best.  I am a Cilantro lover so I am overly generous with it in these recipes. if its not your thing, you can sub for parsley on a more conservative level.

I use an 8qt Instant Pot on Saute and add my Aromatics – Peppers, Garlic, Onions, and a big pinch of cilantro. Saute for about 4 minutes and then add about 2-2.5lbs of Ground meat. I usually use Ground Beef 80/20, but have used Turkey meat as well and it is just as good.  Brown until it is mostly cooked through, and if you need to drain any excess grease or fat this is when you would do it.  Next is to add the Spices. These are standard measurements for the spices and can be altered for taste.  For milder chili, ease up on the Cayanne.

After adding the spices, I add the Fire Roasted Tomatoes with Green Chilis, Tomato Paste, Drained and rinsed Corn, and the Beans – I usually use a mix of beans and you can add up to three cans.  My go-to is usually 1 black bean, 1small kidney, and 1 pinto, but I have made this recipe with just Black Beans and it is still amazing. After all the canned goods are added, I add the Stock and the Juice and Zest of a half of a large lime, or all of one small lime. Stir and pop the top on the Instant Pot.  Once the Nozzle is set to “Seal”, use the CHILI button.

Once Chili is done, you can either quick release or natural release for 15min. Stir the Chili (it will look watery). Adjust the Spices accordingly and add another generous pinch of fresh cilantro.  next, I make a Slurry, I like to thicken my chili a bit, but if you are okay with the consistency or don’t want to add flour to this recipe, you can skip this step.  For the Slurry, you can literally use any flour (AP, GF, Rice flour, Masa Harina), and I have used them all.  Mix equal parts Flour and Water ( 2-3Tbs of each) in a mixing bowl and whisk vigorously until flour is dissolved (about 30 sec). Add it to the chili and turn it to saute, stir chili until the slurry is well combined with the chili. this should take about 2-3min, but you can leave the Chili on saute for 5 min if you want to better absorb it.

Chili is now ready to serve!  Before serving, add the other half of the lime juice and another handful of cilantro.

I serve this Chili over Cilantro Lime Rice and Garnish with Shredded Mexican Cheese Blend, Avocado, Lime Sour Cream, and Crushed Corn Tortilla strips.

I hope you enjoy!

Jaci’s Chili Perfection

INGREDIENTS

• 2lbs of Ground Beef (I use 80%-85% fat)
• 1 large red onion
• 2 large bell peppers
• 2 jalapeño (seeded and chopped)
• 1 Pablano Pepper (Seeded and chopped)
• 3 cloves of garlic
• 1 15oz can of red kidney beans (drained)
• 1 15oz can of Black Beans (drained and rinsed) (you can use 2 cans of any bean you like)*
• 1 15oz can of Diced Fire Roasted Tomatoes with Chili’s (can use reg fire-roasted for milder chili)
• 1 15oz can of Sweet Corn (drained)
• 1 6oz can of Tomato Paste
• 4tbs of fresh chopped Cilantro
• 2 Cups of Stock (chick or beef)

Spices

• 2 Tablespoon Dried oregano
• 4 Teaspoons ground cumin
• 2 Teaspoons Kosher salt
• 2 Teaspoon ground black pepper
• 2 Teaspoon Smoked Paprika
• 4 Tablespoons chili powder
• 1 Tablespoon Cayanne (less for milder)
• 2 teaspoon of Granulated Garlic Powder

Directions – Instant Pot

1. Set Instant pot to sauté and heat olive oil and sauté Garlic, Onion, all of the Peppers, and Half of the Fresh Cilantro for 4 minutes or so.
2. Add the ground Beef, brown until almost cooked through. If you need to drain any excess grease or fat, do that now. Add all of the spices.
3. Add the fire-roasted tomatoes, Beans, Corn, and Tomato Paste and cook for a minute or two. Then add the stock and the juice and zest of half of a lime and stir.
4. Put the cover on the instant pot and set the nozzle to seal, use the CHILI button. Once the chili is done, you can either quick release or natural release for 15 minutes before opening the pot.
5. Stir the chili, taste and adjust spices accordingly. If the chili is too watery, you can make a quick slurry (2T water and 2T flour (I use rice flour, but any will do) whisk together and pour in the pot and stir until well combined.

Before serving – add the rest of the cilantro and the juice of 1/2 lime and stir.

Serve chili over cilantro rice topped with Mexican cheese, a quarter cut up avocado, and crushed tortilla chips. Drizzle the bowl with lime sour cream and enjoy!

Directions – Stove Top

1. Heat pot with olive oil and sauté Garlic, Onion, Peppers, and Half of the Fresh Cilantro for 4 minutes or so.

2. Add all of the spices and the ground Beef, brown the beef until almost cooked through.

3. Add the tomatoes, Beans, Corn and Tomato Paste and cook for a minute or two. Then add the stock and high simmer for about at least a half hour. Taste and adjust spices accordingly. Before serving – add the rest of the cilantro and the juice of 1 lime and stir.

4. Serve chili over cilantro rice topped with Mexican cheese, a quarter cut up avocado, and crushed tortilla chips. Drizzle the bowl with lime sour cream and enjoy!

Sides & Garnishes

Cilantro Lime Rice (Stovetop)

1 Cups of Jasmine rice (rinse 3 times until it runs clear)

1 1/3 Cup of Water per Cup of Rice

Add rice and water to the pot and bring to a boil – should only take a few minutes – then simmer – covered-  on low for 10 minutes. After 10 minutes, check rice to make sure water was absorbed – add fresh chopped cilantro and half of a lime juice- then cover and let sit for another 10-15minutes and serve – garnish with additional fresh cilantro.

Cilantro Lime Rice (Instant pot)

1 Cups of Jasmine rice (rinse 3 times until it runs clear)

1 Cup of Water per Cup of Rice

1 T Coconut or Avocado Oil -I use coconut because I like the flavor of the coconut and cilantro

Chopped Fresh Cilantro

Rinse Rice in cold water until water runs clear. Add hot water to the pot and the coconut oil and stir until the coconut oil is dissolved. Add rice, salt, and juice of 1/2 lime and a little cilantro- seal the instant pot and use the RICE button for 12 minutes, natural release for 5 min, and then quick release- once rice is done, fluff with a fork and garnish with additional fresh cilantro and lime juice if you like.

Lime Sour Cream

Use as much sour cream as you want – zest the rind of one lime into the sour cream and use the juice from the same lime. Start with a half and add the other depending on taste. Add salt and pepper.