This is a flavor rich chili that can be made mild without sacrificing any flavor. Everyone in our home loves chili, but Coco needs a mild bite. I developed this recipe with a focus on Coco's palette, but you can punch up the heat with a few modifications.
1/2 lb of dry Pinto Beans, rinsed
6 cups Broth, your choice
2 whole Dried Ancho Chiles
1 15oz can Crushed Tomatoes
2 Tablespoons Olive Oil
1 Onion, chopped
4 mild Peppers, chopped - 4 bell peppers of any sort, 4 roasted and skinned Ancho peppers, or any combination you'd like
4 cloves Garlic, minced or chopped
1 lb Ground Meat - beef, pork, turkey, chicken, whatever you prefer
1 Tablespoon Cumin
1 Tablespoon Mexican Oregano
1/2 teaspoon White Pepper
2 teaspoons Smoked Paprika - or if you'd like to add more heat, New Mexico Red Chile, Chipotle or other dried ground chile powder
1 teaspoon Kosher Sea Salt
Add pinto beans, whole ancho chiles and 4 cups broth to the Instapot. Pressure cook on high for 90 minutes.
Allow natural pressure release for 20 minutes.
Take pressure cooked Ancho chiles, remove stems and place into a blender with remaining 2 cups of broth. Pulse in blender until it is a smooth runny paste.
Add olive oil to a large Dutch oven and sauté onions, peppers and garlic over medium low heat until tender, about 20 minutes.
Removed sautéed vegetables from the Dutch oven, turn the heat up to medium high and add ground meat.
Cook meat until fully cooked. Remove excess grease from the pot, but don't be obsessive.
Add spices to ground meat (cumin, oregano, white pepper, paprika and salt) and sauté an additional two minutes.
Return vegetables to the pot with the meat.
Add in ancho paste and tomatoes.
Stir in beans and all juices from the cooked beans.
Simmer chili at least 10 minutes to allow flavors to blend.
Makes 6-10 servings, depending on serving size.