Fast All American Beef Chili Food

ALL AMERICAN CHILI

Steps:

• Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
• Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, if desired.
• Test Kitchen Tips:• For spicy chili, stir in 1/2 teaspoon McCormick Crushed Red Pepper or 1/4 teaspoon McCormick Ground Cayenne (Red Pepper).• For milder chili, reduce the amount of McCormick Chili Powder to 4 1/2 teaspoons (1 1/2 tablespoons).

FAST ALL-AMERICAN BEEF CHILI

Steps:

• Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
• In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
• Decrease to a simmer and continue to cook.
• Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
• Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Increase heat to med-high and add beef.
• Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
• Stir in the tomato-bean mixture, scraping up any browned bits.
• Bring to a simmer and cook until slightly thickened, about 15 minutes.
• Season to taste with salt and pepper before serving.

INSTANT POT® ALL-AMERICAN BEEF AND BEAN CHILI

Steps:

• Rinse beans and discard any bad ones.
• Combine beans, broth, 1 tablespoon chili powder, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• While the pressure is releasing, heat oil in a large skillet over medium heat. Add onions, bell pepper, cumin, cayenne, and 1/2 teaspoon salt; saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
• Unlock and remove the lid of the pressure cooker. Add beef mixture to the beans, along with diced tomatoes, tomato puree, and remaining 1/2 teaspoon salt. Close and lock the lid. Select high pressure again and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.