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Buckle up for chili colorado that'll knock your socks off! This Instant Pot version brings rich, deep flavors without hours of simmering. I stumbled upon this recipe during a cold snap, craving something hearty and soul-warming. Let me tell you, it hit all the right notes. Tender chunks of beef swimming in a velvety, spice-laden sauce - pure comfort in a bowl. Best part? It's ready in a fraction of the time, perfect for busy weeknights or lazy weekends. Trust me, you'll want to add this to your regular rotation.
Ingredients for Chili Colorado
- Beef chuck: Tender and flavorful, beef chuck adds richness and texture to the chili, making it hearty and satisfying.
- Vegetable oil: Used for browning the beef and sautéing the aromatics, vegetable oil helps develop flavors and prevent sticking.
- Onion: Adds sweetness and depth to the chili, onions provide a savory base flavor that complements the richness of the beef.
- Garlic: Garlic infuses the dish with a pungent aroma and robust flavor, enhancing the overall taste of the chili.
- Chili powder: A key spice in chili, chili powder brings heat and earthy undertones, essential for that classic chili flavor.
- Cumin: Cumin offers a warm and earthy flavor, adding depth and complexity to the chili's overall taste profile.
- Oregano: Oregano contributes a herbaceous and slightly floral note, balancing the richness of the beef and spices in the chili.
- Cayenne pepper: Provides a fiery kick, cayenne pepper adds heat to the chili, elevating its spiciness and flavor profile.
- Diced tomatoes: Diced tomatoes bring acidity and sweetness, along with a burst of freshness, enhancing the overall flavor of the chili.
- Beef broth: Beef broth adds richness and depth to the chili, infusing it with savory umami flavors and enhancing its meaty essence.
Read more: Chili Colorado Stew Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chili to tenderize the beef and meld the flavors quickly.
- Vegetable Oil: Used for browning the beef and sautéing the onions and garlic to build flavor in the dish.
- Chef's Knife: Necessary for cutting the beef chuck into 1-inch cubes for even cooking and texture in the chili.
- Cutting Board: Provides a stable surface for cutting the beef and chopping the onion and garlic needed for the recipe.
- Measuring Spoons: Ensures accurate amounts of spices like chili powder, cumin, oregano, and cayenne pepper are added for balanced flavor.
Instant Pot Chili Colorado Recipe: A Hearty Meal
This Instant Pot Chili Colorado is a hearty and flavorful meal, perfect for any occasion. Made with tender beef chuck, aromatic spices, and a rich tomato base, this dish is sure to satisfy your taste buds.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 1 can diced tomatoes 14.5 oz
- 1 cup beef broth
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté mode and heat the vegetable oil.
- Brown the beef cubes in batches and set aside.
- Add the onion and garlic to the pot and sauté until softened.
- Stir in the chili powder, cumin, oregano, and cayenne pepper.
- Add the beef back to the pot along with the diced tomatoes and beef broth.
- Close the lid and set the Instant Pot to high pressure for 30 minutes.
- Once done, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
- Season with salt and pepper to taste before serving.
Notes:
For a spicier version, add more cayenne pepper or use hot chili powder.
Nutrition value:
Calories: 380kcalCarbohydrates: 6gProtein: 30gFat: 25gSaturated Fat: 9gCholesterol: 95mgSodium: 580mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Tips for Making Chili Colorado Ahead of Time and Freezing
Make Ahead Instructions
- Cook the chili according to the recipe instructions.
- Allow the chili to cool completely.
- Store the chili in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the chili completely before freezing.
- Transfer the chili to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
Adding a small piece of dark chocolate to this instant pot chili colorado recipe enhances the depth of flavor and adds a subtle richness to the dish.
Frequently Asked Questions About This Instant Pot Chili Recipe
FAQ:
Can I use a different type of meat for this Instant Pot Chili Colorado recipe?
Yes, you can substitute beef chuck with pork shoulder or chicken thighs for a different flavor profile.
How spicy is this chili recipe?
The level of spiciness can be adjusted by increasing or decreasing the amount of cayenne pepper used.
Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes, you can cook this chili in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Can I freeze the leftovers of this chili?
Yes, this chili freezes well. Just store it in an airtight container and freeze for up to 3 months.
What are some recommended toppings for this Instant Pot Chili Colorado?
Some popular toppings include shredded cheese, sour cream, diced avocado, chopped cilantro, and a squeeze of lime juice.
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