Classic Chili

Prep time: 15 minutes
Cook time: 60 minutes
Total time : 75 minutes
Servings: 8

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Ingredients:

• 1 tablespoon olive oil
  
• 2 lbs lean ground beef
  
• 1 large onion, diced
  
• 2 red bell peppers, cored and diced
  
• 2 green bell peppers, cored and diced
  
• 1 poblano pepper, deseeded and diced
  
• 2 cloves garlic, minced
  
• 4 tablespoons chili powder (use half ancho chili powder if possible)
  
• 2 tablepoons cumin
  
• 1 teaspoon sugar
  
• 2 tablepoons tomato paste
  
• 2 (15-ounce) cans diced tomatoes
  
• 1 (15-ounce) can tomato sauce
  
• 3 (15-ounce) cans beans (kidney, cannelini and black), drained and rinsed
  

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Instructions:

1. Heat olive oil in a large pot over medium heat.
   
2. Add beef along with a pinch of salt and pepper. Cook until browned, breaking apart with a spoon. Once cooked, drain and place in a bowl to one side.
   
3. Put peppers and onion in the pot. Add pepper and salt and cook for 5 minutes.
   
4. Add minced garlic and cook for an extra 2 minutes.
   
5. Return the meat to the pan, add the chili powder, cumin, sugar, and tomato paste, and stir well to combine.
   
6. Add the diced tomatoes, tomato sauce, and beans.
   
7. Bring to the boil, then reduce heat and simmer for 40 minutes.
   
8. Serve with your favorite sides and toppings - rice, corn bread, sour cream, chives, cheese, avocado, or anything your heart desires.

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Chef's Note:

This entire recipe can be made in your instant pot using the sauté mode. PRO tip - the sauté mode also acts as a simmer mode.