TEXAS CHILI BEANS RECIPES

Steps:

• Start by power soaking your beans.
• Next, set the Instant Pot to 'Sauté'. Allow the pot to warm up for a couple of minutes and then place the ground beef in the pot and cook until brown.
• Add the minced garlic and sauté for another 2 minutes.
• Cut the 'Sauté' function off. Add 2 cups of water to the ground beef and then add all of the dry ingredients to the pot - chili powder, cumin, salt, pepper, and flour. Mix well.
• Add the power soaked beans along with the bean broth. If the beans did not yield a full 3 cups of bean broth, then substitute what is missing with an equal amount of water.
• Stir all the ingredients in the pot.
• Add the can of tomato paste to the top of the chili. Do not mix it in.
• Close the Instant Pot and set the pressure release valve to 'Sealing'.
• Next, set the pot to 'Manual' or 'Pressure Cook' High Pressure for 15 minutes. Allow for a 15-minute natural pressure release.
• Once the 15-minute NPR is complete, release any remaining pressure, open the pot and enjoy your chili.

Steps:

• Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
• Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
• Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
• Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.