Скачать или смотреть Instant Pot Beef and Bean Chili

This Beef and Bean Chili is a great Instant Pot recipe and perfect for game day! Nothing is more comforting on a rainy, chilly day (like today) than a hot bowl of chili! Slow cooking allows the different spices and dried chilies I'm using in this recipe to develop and enhance the flavor of the chili. Now there might be some debate about whether or not beans belong in chili. Well, that's an argument I'll let others fight over. However, I'll be putting beans because that's how I grew up eating chili. Traditionally, ground beef is the preferred choice of meat; however, I decided to use a chuck roast instead. I bet Texans are applauding me right now! There's a secret ingredient that I feel gives this chili its body and texture. Can you guess what it is? Check out the video, and let me know what you think! Make it Sabroso!

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Ingredients
2 lbs. chuck roast, diced
1 yellow onion, diced
4 cloves garlic, minced
4 Serrano peppers, minced
Dried Chilies- 3 Ancho, 2 Guajillo, 1 New Mexico, seeded
(Rehydrate chilies in hot stock or water and let rest for 5 minutes. Puree chilies in a blender until smooth)
1 qt. beef stock (2 cups to reconstitute chilies and 2 cups that goes into the chili)
1 (28oz) can of crushed tomatoes
1 (14oz) can of diced tomatoes
2 (14oz) cans of kidney beans
1 (14oz) can of refried beans
1 tbsp. Kosher salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. ground coriander
4 bay leaves

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Chapters
0:00 Intro
0:10 Do Beans Belong in Chili?
0:38 Prepping the Ingredients
2:15 Making the Chili
3:35 The Secret Ingredient
4:01 Final Results

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