Whether you make it on the stove top or in your Instant Pot, this chilli is full flavoured and delicious. A great dish to make and freeze in portions for hungry and tired days ahead.
- 1 tbsp olive oil
- 1 star anise
- 5 cm cassia bark or 1 cinnamon stick
- 1 rounded tsp whole cumin seeds
- 1/2 tsp black peppercorns
- 1 large onion finely diced
- 4 cloves of garlic minced
- 2-3 fat red chillies finely chopped (adjust to your taste)
- 2-3 bay leaves
- 1 tsp chipotle chilli powder or paste
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 200 ml red wine approx
- 500 g lean beef mince
- 1 can of tomatoes approx 400g
- 1 can kidney beans thoroughly washed and drained
- 1 small can of sweetcorn approx 200-300g
- 1 tbsp tomato puree
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Heat the oil in a large pan, stovetop safe casserole or wide deep frying pan – it just needs a lid then add the whole spices and sizzle for a minute until they release their aroma.
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Add the onion and cook until soft and brown around the edges. Add in the garlic and chilli, cooking for a minute until fragrant.
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Add the beef mince and allow to cook, stirring regularly until no pink remains. Add the wine and when reduced by half, add the canned tomatoes, a full can of water and the tomato pureée.
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Now bring to the boil stirring well then reduce to barely a simmer and partially cover. Cook on the stove top for at least 40 minutes, two hours would be ideal. If it looks dry add a splash more water and stir on occasion to ensure it’s not sticking.
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When the mince has cooked, it will be rich and the sauce thick – at this point you can add in your beans and sweetcorn heating them through for 5 minutes or so before serving. If you chose to add extra veg, just be mindful that frozen or large pieces may need 20 minutes to cook through in the chilli.
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OPTIONAL: If you want to, you can cook 100g dried kidney beans in the Instant Pot for 25 mins on Manual High. Make sure there are a couple of inches worth of water above the beans and when cooked, rinse and drain them well. Wash the pot before cooking the rest of the chilli.
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Essentially proceed as above but use the Sauté mode to cook the onions, spices, and brown the beef.
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Add only a half can of water instead of a full one and be sure to stir very well so the tomatoes are well distributed throughout the chilli. Place the lid on, close the valve and cook on Manual High for 15 mins. NPR.
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When the pressure has released, take the lid off and turn Sauté on once more. Stir in the kidney beans and sweetcorn and allow to warm through as the chilli reduces and thickens. Stir occasionally.
You can cook this chilli from frozen in the Instant Pot. Simply tip the frozen chilli into the pot and add 1/4 cup of water. Cook on Manual High for 15 mins and when done, NPR and stir very well. Taste for seasoning and use Sauté to thicken it if needed.