We just got back from camping and cooking on an open fire. And let me tell you, it’s one of the things I enjoy most. Now, the little incident we had with our camper hitting the bottom of a low bridge and sending us tent camping for 5 days, I don’t love so much. But, I’m so glad that we went ahead with the trip and had all the fun we were wanting to.
That being said, getting back to school and our regular routine hasn’t been easy and I’m craving the great outdoors and gazing up at the stars from my tent window. So, waking up to the low 60s this morning and feeling fall in the air was welcome and made me reminisce about the chili we cooked in our cast iron pot on the coals of our fire ring. I wanted to recreate it at home, with a little twist on the seasonings. Instead of using instant seasoning packets that we used to convenience while at the campsite.
I came up with a happy mix of an Italian and western inspired taste and a whole lot of flavor! We usually never cook our chili the same way twice. Sometimes it’s spicy, sometimes sweet. This recipe is a nice, simple, comforting chili you can cook with most ingredients you’d already own and throw it together in about 10-15 minutes (minus cook time), and I think I’ll be returning to it often throughout autumn and winter.
- 2 teaspoons olive oil
- 2 pounds ground beef (But I actually used goat meat for mine. You could also substitute turkey.)
- 1 onion finely diced
- 3 heaping tablespoons garlic powder
- 28 ounce can crushed tomatoes
- 1 jar of your favorite chunky pasta sauce (I used homemade, you may want one like Prego Garden Harvest Chunky Italian or something similar)
- 1 cup beef broth
- 2 tablespoons smoky dry rub (I used Stonemill brand but, you can use any you like or make your own from a recipe like THIS)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika (yes, extra paprika)
- 2 teaspoons cocoa powder
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 15 ounce can light kidney beans drained and rinsed
- 15 ounce can dark kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- Assorted toppings like shredded cheese, green onions and sour cream
- Turn your Instant Pot to Saute. Add the olive oil to the pot.
- Add the onion and cook until slightly browned and translucent.
- Add the meat and cook until browned, breaking up the beef (or meat of your choice) with a spatula as you stir.
- Add the garlic, tomatoes, pasta sauce, beef broth, dry rub, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
- Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
- Serve and enjoy!