1/2 pound of dry Pinto Beans, rinsed
5 cups Broth, your choice
1-2 whole Dried Chile Pasilla Negro
2 teaspoons Mexican Oregano
1-1 1/2 pounds Country Ribs
1 15oz can Crushed Tomatoes
2 Tablespoons Olive Oil
1 Onion, chopped
5 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
2 Tablespoon Cumin
1/2 teaspoon White Pepper
1 Tablespoon 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 Pasilla Negro chiles, Country Ribs, Oregano and 4 cups broth to the Instapot. Pressure cook on high for 90 minutes.
Allow natural pressure release for 20 minutes.
Remove country ribs and chop or shred. Put back into the pot with the beans.
Take pressure cooked chiles, remove stems and place into a blender with remaining 1 cup of broth. Pulse in blender until it is a smooth runny paste, add back to the pot of beans.
Add olive oil to a large Dutch oven and sauté onions, peppers and garlic over medium low heat until tender, about 20 minutes.
Add spices to tender peppers (cumin, white pepper, paprika and salt) and sauté an additional two minutes.
Stir in beans mixture and all juices from the cooked beans.
Simmer chili at least 10 minutes to allow flavors to blend.
Season with additional salt and pepper to taste.
Makes 6-10 servings, depending on serving size.