Karen's Instant Pot Chili

This is a recipe from a former coworker of Doug's. She made it for some office party or to share with friends, he tried it, and loved it. This is a GIGANTIC pot of chili. Not an exaggeration at all. We almost couldn't fit it all in the pot, it's that big. However, it fit, and it cooked well. 

Disclaimer: I didn't eat any. Notice the ingredients. 3 different types of beans, plus mushrooms. Things I don't eat if I can avoid them at all costs. Doug ate most of it though and said it was great! Also, there aren't measurements on the spices. We put in a lot, since, as stated before, it's a HUGE recipe. Find out what works for you and make it your own. 

• 1 – 1 1/2 lbs. ground meat (your choice)
• 1 whole white onion, diced
• 2-3 green bell peppers, diced
• 2 cans (32 oz. each) chili beans, rinsed
• 2 cans (32 oz. each) diced tomato, rinsed
• 2 cans (15 oz. each) kidney beans, rinsed
• 2 cans (15 oz. each) pinto beans, rinsed
• 1-2 cans of mushrooms, rinsed
• 32-36 oz. tomato juice
• 16-20 oz beef broth
• 2 McCormick chili seasoning mix (1 for the meat and 1 for simmering)
• Italian seasoning
• garlic salt
• garlic powder
• onion powder
• pepper
• chili powder (optional)

In the Instant Pot, brown ground meat and drain off extra grease. Add spices to your liking. The meat needs to be full of flavor so think more is better in this situation.

Add all the canned ingredients, diced onion, and diced bell peppers. Add tomato juice (add more or less depending on how thick you want the chili). Add beef broth.

Mix all ingredients together and taste before letting it simmer. At this point you can add one more McCormick chili mix and any other spice to your liking. If you feel your chili needs more of a kick add chili powder.

Mix your ingredients again and let it simmer for about 20-30 minutes.

Serves an army...haha no let's say 12

Prep Time: 10 minutes
Total Time: 40 minutes

Recipe from Karen Lopez