Killer’s Instant-Pot Chili

Directions

1. Take the ground beef and lager out of the fridge and let them come to room temp. (1 hr is fine)
2. Pre-cut prep
   1. ('Slice your onion, shallot, bell pepper, and poblano, then put them in a separate bowl.', ['Poblano chilis can be super rigid when they’re super fresh. You can add them to the skillet first and cook them down a little before the rest of the veggies if you like during the veggie cook step below.'])
   2. In another small finger bowl, set aside your minced garlic and habanero. Mix them together lightly.
3. Pre-seasoning prep
   1. Stir tomato paste, chili powder, paprika, oregano, cocoa powder, and cumin in a small bowl and set aside. It will be a clump of seasoning. That’s ok.
4. Coat a large cast iron skillet with olive oil over medium heat, if you have one. Warm the skillet for a minute or two, then add the Kerrygold butter. (A regular skillet is fine.)
5. Once the butter has just melted, add the onion, shallot, bell pepper, and poblano, and cook until the veggies just start to soften and the onion and shallot rings just start to turn translucent.
   1. At this step, I’ll drop the organic black and red beans into a colander, rinse them, and let them sit in the sink. I have time here because I just dropped the veggies in the pan.
6. Add the minced garlic and habanero (if used) to the veggies and cook for about 1–2 minutes. Be careful not to cook it too long. If the garlic burns, it will tarnish the chili’s flavor.
7. Add the 2 lbs of ground beef and chop it up while mixing in the veggies and minced garlic. This is probably the most active part of the chili, because you’re constantly mixing.
   1. Don’t let the burger cook completely; you want a hint of red in the meat. Not rare, not medium, and not well done, just a hue of red.
   2. For the love of god, don’t drain the fat off.
8. Seasonings
   1. Add a generous layer of salt (two large pinches) and ground pepper (a dozen or more grinds on the grinder), and spread evenly over the burger and veggies.
   2. ('Then immediately add in the tomato paste, chili powder, paprika, oregano, cocoa powder, and cumin seasoning glob.', ['Reminder: Seasonings release their greatness when heated.'])
   3. Turn off the heat and mix until the seasoning glob has dissolved and everything is nicely mixed.
9. Grab the Instant Pot pot and transfer all that goodness from the skillet into it. Scrape up anything stuck to the cast iron (or skillet), cuz damnnnnnnn!
10. Put the pot back in the Instant Pot.
11. Now the easy part
    1. Drop the black and red beans into the pot.
    2. Drop the fire-roasted tomatoes in.
    3. Drop in the lager. 12 oz in the pot and 12 in your face HAHAHAHA
12. Flour slurry (don’t miss this step or your chili is just going to be a weird soup)
    1. Mix flour with water to make a slurry paste.
    2. Spatula it from the bowl/large cup into the pot and mix until it dissolves.
    3. Repeat if it’s still looking a little too soupy.
13. Put the top on the Instant Pot unit and set it to “Slow Cook”. This isn’t a pressure cook; it’s a slow 4.5-hour cook that integrates the chili much better than an 18-minute pressure cook. That said, it doesn’t release the built-up steam.