Chili is one of my favorite comfort foods. Hearty, delicious and packed with flavor. I made this in the Instant Pot but stove top directions are also below.
The main seasoning is chili powder which is chili peppers along with a blend of spices: paprika, garlic powder, onion powder, oregano and cumin. Along with chili powder, add your favorite spices based on your preference.
To make tex-mex chili, add in a packet of taco seasoning for the spices along with chili powder
Make it spicy by adding jalapeño, red pepper flakes or cayenne.
Add 2 different types of beans for variety (I used kidney and chili beans)
Use your favorite ground meat. For this batch, I added cubed pork shoulder and it was delicious! It was so tender and I actually preferred bigger meat chunks.
For the broth, start with 1 cup and add more as needed depending on how much meat you used and the consistency desired.
You can also add 1-2 bouillon cubes with water for the broth
Make a double batch to meal prep for the week or freeze for later!
1 Tablespoon olive oil
1 onion, diced
1 Jalapeño seeded and minced (optional)
1 red bell pepper seeded and chopped
3-4 garlic cloves, minced
1 -2 lbs ground meat (I used pork shoulder, cubed)
2 (15 oz) cans of beans, drained ( kidney, chili, pinto, or black)
1 (15 oz) fire roasted or diced tomatoes with juice
1 (8oz) can tomato sauce
1/2 -1 cup broth or water (start with 1/2 cup and add more as needed)
2 Tablespoons tomato paste
2 Tablespoons chili powder
1 teaspoon salt