Name: Instant Pot Bowl O' Red
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound lean ground beef; 2 Tbsp dried onion flakes (or 1 cup diced onion); 2 tsp garlic powder; 1 Tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; ¼ tsp cayenne pepper; ⅛ tsp ground cloves; ¾ tsp kosher salt; 2 ¼ cups beef broth; 1 Tbsp yellow mustard; 1 (14.5 oz) can crushed tomatoes; 2 Tbsp tomato paste; Optional toppings: sour cream, diced pickles, oyster crackers, diced red onion, shredded cheese etc.

Description

Flavorful ground beef with tomatoes and broth. A meat chili that tastes so amazing with very little time or work.

Ingredients

Scale

1 pound lean ground beef
2 Tbsp dried onion flakes (or 1 cup diced onion)
2 tsp garlic powder
1 Tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 tsp cayenne pepper
1/8 tsp ground cloves
3/4 tsp kosher salt
2 1/4 cups beef broth
1 Tbsp yellow mustard
1 (14.5 oz) can crushed tomatoes
2 Tbsp tomato paste
Optional toppings: sour cream, diced pickles, oyster crackers, diced red onion, shredded cheese etc.

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Instructions

Instant Pot Instructions:

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. If there is excess grease, drain it off. Stir in the garlic powder, chili powder, cumin, paprika, oregano, cayenne, cloves and salt. Stir to coat meat well.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off sauté setting.
Dump in the mustard, tomatoes and tomato paste. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting (this one is fine to keep on the warm setting for several hours).
Stir well. Ladle into bowls and top with sour cream, pickles, oyster crackers, red onion, cheese, etc.

Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. If there is excess grease, drain it off. Stir in the garlic powder, chili powder, cumin, paprika, oregano, cayenne, cloves and salt. Stir to coat meat well. Transfer to a slow cooker.
Add in the broth, mustard, tomatoes and tomato paste. Stir.
Cover and cook on low for 6-10 hours. This one is fine to keep on the warm setting for several hours.
Stir well. Ladle into bowls and top with sour cream, pickles, oyster crackers, red onion, cheese, etc.

Category: Beef
Method: Instant Pot or Slow Cooker