Spicy Instant Pot Mexican Chili with Black Beans
Learn how to make an easy Instant Pot Mexican Chili! My chili recipe uses dried guajillo peppers to give it a nice and rich smoky flavor. Top it with all your favorite toppings.
Servings: 6 servings
Ingredients
- 2-3 dried guajillo peppers
- 1 pound ground beef see notes
- 1 cup chopped onions
- 1 poblano pepper chopped
- 2-3 jalapenos cleaned and diced
- 5 cloves garlic minced
- 1-2 chipotle peppers in adobo sauce
- 1 28-ounce can fire-roasted tomatoes
- 2 15-ounce cans black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1/4 cup hot sauce (such as Louisiana
- 1 tablespoon EACH: chili powder AND ground cumin
- 2 teaspoons smoked paprika
- 1 1/2 teaspoon salt
Instructions
- guajillo peppers: using a pair of kitchen shears, cut the stem part of the peppers and remove and discard the seeds. Cut the dried peppers into small pieces. Add the peppers to a bowl and pour hot water on top to allow the peppers to rehydrate. Set aside while you brown the meat.
- mexican chili: Hit the saute button and let the instant pot get hot. Add a small drizzle of oil to the pot and the ground beef. Brown the meat for 5-7 minutes. Drain if there's excess grease. Drain the guajillo peppers and add them to the instant pot along with 1/2 cup of water and all the remaining chili ingredients. Cover the instant pot (affiliate link) and set it to manual (high pressure) for 20 minutes. When the chili is done allow it to rest for 10 minutes before venting for maximum flavor. If you're in a hurry, you can vent it immediately. Serve the chili topped with your favorite toppings. Leftovers can be frozen!
Notes
- beef: try adding 1/4 inch pieces of chuck roast to this instead of the ground beef. It comes out delish
- spice Level: When I say this chili is spicy, I mean it's a little more than what we normally eat. For us, we'd call this maybe a 6 on a 1-10 scale. 10 being unbearable. To cut back on the spices, you cut back or skip the jalapenos. You can also reduce the guajillo peppers to 2 and cut back to 1 chipotle pepper
- beans: You can use other types of beans for this recipe too. But you know me and black beans <3
- stovetop: brown the meat as directed. Drain and add the guajillo peppers along with the remaining chili ingredients and a 1/2 cup of water. Slow-simmer the chili for at least 1 hour and longer to let the flavor develop. If it starts drying out at any point, just add a little more water
- slow cooker: brown meat as directed. Add drained guajillo peppers, chili ingredients and 1/2 cup water to a slow cooker and let cook for 3 hours on high or 6 hours on low.
