- 2 pounds 90/10 hamburger meat
- 1 fifteen-ounce can tomato sauce
- 3 cups can beef broth
- 1 small onion diced
- 3 tablespoons dark chili powder
- 3 tablespoons light chili powder
- 1 tablespoons onion Powder
- 1/4 teaspoon cayenne
- 2 beef bouillon cubes
- 2 chicken bouillon cubes
- 2 teaspoons garlic powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1/2 teaspoon white pepper
- 2 package Sazón Goya seasoning
- Sour Cream
- Cheese shredded
Turn your instant pot to sauté and add hamburger meat and diced onions, cook until browned.
Drain off any excess grease, just tilt the pot and use a large spoon.
Add in all the remaining ingredients, stir to incorporate.
Turn the instant pot to chili and cook for 30 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
Most batches will be done after 30 minutes, however if the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.