Chili the Easy Way
January 20, 2026 Mike
Ingredients
| Stew Meat (optional) | 1 lb. | |
| Bell Pepper, chopped and deseeded | 1 | |
| Onion, chopped | 1 | |
| Pinto Beans, rinsed and drained | 2 15 oz. cans | |
| Black Beans, rinsed and drained | 2 15 oz. cans | |
| Kidney Beans, rinsed and drained | 2 15 oz. cans | |
| Fire Roasted Diced Tomatoes | 2 15 oz. cans | |
| Chili Spice Mix | 1 Envelope | |
| Juice of 1 Lime |
- Set the multi-cooker to saute and warm oil. Brown the stew meat if using until nearly cooked through. Add pepper and onion to soften.
- Remove pot from heat and add beans, tomatoes, sauce, spice mix, beer, and garlic. Stir to combine.
- Return to the multi-cooker and pressure cook for 1 minute. Allow pressure to release naturally. Once pressure is released, set to slow cooker mode and allow to simmer for 4-6 hours.
- 30 minutes before serving stir in cilantro, frozen corn, and lime juice.
Spice level can be controlled depending on spice packet and with use of additional hot sauces.
