Credit: Josh Miller for finding this awesome recipe from one of Chris Craven’s recipes.
3 teaspoons chipotle chilli (ancho chilli for mild) – (originally called for 2 teaspoons)
1 teaspoon cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
2 red bell peppers cut 3/4″ pieces
2 onions diced (originally called for 1 onion)
1 teaspoon oregano
1 lb ground beef
1 15oz can black beans, rinsed
1 15oz can kidney beans, rinsed
1 29oz can diced tomatoes
1 cup beef broth.
Cut onions and red pepper. Add to pot with 1 tbsp olive oil on medium heat and cook for 10 minutes until onion softens. Turn heat to high, add ground beef, and season with salt and pepper. Cook until beef is just cooked, can still be pink. Add spice mix and stir, cook for a minute or two until fragrant. Add tomatoes and their juice, beans, oregano, and broth. Stir and bring to a boil. Reduce heat and simmer for about 30 minutes.
I use an Instantpot on saute mode with oil, onions, and lean beef. Once the beef is mostly browned, I then add the rest of the ingredients. I switch the Instantpot to Chili mode and let it pressure cook for about 20 minutes. Done.
Instead of beef broth, I will use half a beef bullion cube and a cup of water.
I ran out of kidney beans and use chick peas instead – turned out better than expected.