maga's instant pot chili

How To Make maga's instant pot chili

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  1

  NOTE: I recommend handling/peeling peppers with rubber gloves. It is no fun getting pepper in your eye! P.S. I had washed my gloves, used the backside of my hand to rub my eye, and still had a rude surprise!! Prep your peppers for roasting. Cut in half, remove stems and seeds. I also flatten them with my hand so they roast more evenly.
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  2

  Place the peppers whole or prepped as described above on a hot covered griddle or grill, turning occasionally until the skin is blistered and blackened in spots, and peppers have softened. Go to Step Five below.
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  Alternate Method: Line a large roasting pan with foil for the peppers; you may have to roast them in a couple of batches. (This step can be done a day in advance with the roasted peppers stored in the fridge).
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  4

  Set your oven to broil on "HI", and place the pan 4 to 6 inches away from the broiler. Keep a close eye on the peppers; you want the skin to blister and char as evenly as possible, but not the pepper itself. Rearrange as needed under the broiler and remove it to a covered bowl when sufficiently charred.
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  5

  Once all the peppers are charred and placed in a bowl, cover and allow to steam for approximately 30 minutes, then check to see if the skins will easily peel off the peppers. Remove as much skin as possible from the peppers and place the peeled peppers in a bowl, set aside.
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  6

  Meanwhile, brown the hamburger in the oil in a large skillet. When the meat is no longer pink, add the onions, garlic, chili powder, cumin, and tablespoon salt. Allow the spices to bloom over low heat, stirring occasionally for about ten minutes.
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  7

  While the meat is browning, set aside any "hot" peppers for the toppings as desired. Chop the remaining peppers and add to the meat, stir. I usually just add one jalapeno for heat to the chili, although the poblanos can sometimes be hot, too.
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  8

  Place the meat mixture, bay leaf, canned tomatoes, and half the tomato puree into the Instant Pot. Set for "Chili" or cook on high pressure for 30 minutes.
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  9

  Once the Instant Pot is done, release the pressure and add the oregano, the rest of the tomato puree, the kidney beans - omit for Keto, the bouillon, and the tomato paste, and set to slow cook for five hours on low or 2 1/2 hours on high; stirring occasionally.
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  10

  When you are ready to serve, taste and decide if it needs more salt, pepper, and/or the reserved honey. Mine was sweet enough this time from the peppers! Chop up the reserved peppers, and serve your chili with any other toppings you like.
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