Chili Con Carne



  • 500g ground beef
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 chili
  • 300ml beef stock
  • 200g chopped tomatoes
  • 400g red kidney beans Kidney Beans
  • 200g tomato passata


  • 1 tsp powdered cumin
  • 1 tsp hot chili powder (or more if you like it hot)
  • 1 hot chilli pepper, sliced (I used a jalapeno and bird’s eye chilli here)
  • 1 tbsp dark soy sauce



  1. Sauté beef on high in InstantPot
  2. Chop up onions and garlic
  3. When beef is done remove it from pan and add onions, garlic, and bit of olive oil
  4. After a while add spices and roast them as well
  5. Rinse the beans.
  6. When onions and garlic are fried up turn off pot then deglaze by pouring in beef stock
  7. Add the tomato sause, chapped tomatoes, chili, beef, dark soy sause, and beans to pot
  8. Pressure cook on high for 40min with 10min release
  9. Add brown sugar, apple cider vinegar, and salt to taste
  10. Serve with garnishes


\- [ instant_pot , recipe ]