Northern Classic Chili Package 1
Ground beef 2 lb
Spicy sausages 4, large
Tomato sauce 1 cup
Tomato paste 5.5 oz (155ml)
Sugar 1 tsp

Recipe Notes: The Instant Pot method was produced using an Instant Pot IPLUX60 V3. The chili produced using this method was similar in quality to the stove top and oven methods; however, the beans were more intact compared to the stove top method.

Instant Pot Chili: INSTRUCTIONS

  1. Combine 1 package of Northern Classic Chili Mix (321g) with 3 cups of water in the bowl of an instant pot or other electronic pressure cooker
  2. Seal pot and set timer for 60 minutes. 3. After cooking time, allow the pot to depressurize naturally. 4. Open the pot and stir beans for 15 -30 seconds.
  3. After removing the lid from the instant pot after depressurizing the chili is slightly watery with a layer of liquid above the beans. Stirring for 15-30 seconds after cooking is complete disperses the broken beans adding the richness that is observed in the stove top and oven methods.
  4. Add 2 pounds of uncooked ground beef to the bean mixture (raw). 
  5. Add 4 spicy sausages thinly sliced to the bean mixture (raw). 
  6. Add 1 cup of tomato sauce, a 5.5 oz tin tomato sauce, and 1 teaspoon of sugar. 
  7. Stir and cook for another hour, and allow to stew. 
  8. If your mixture is dry don’t hesitate to add a bit of water.
  9. Add some sour cream, cheese, and green onions on top and serve hot.

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