Adam Hickman
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Credit: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

Recipe Summary test

20 mins
55 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat oil in a programmable pressure cooker (such as Instant Pot) set on sauté or in a heavy-bottomed pressure cooker over medium-high. Add beef to pot, and cook, stirring once, until browned, about 10 minutes. Remove beef from pot. Add onion and poblano chile to pot, and cook, stirring occasionally, until starting to soften, about 3 minutes. Add tomato paste, cocoa, chili powder, salt, pepper, and sugar; cook, stirring often, until fragrant, about 2 minutes. Add broth, tomatoes, beans, browned beef, and, if desired, beef bones to pot; bring to a boil. Cover pot with lid, and bring to full pressure according to manufacturer's directions. Reduce heat to normal or medium, and maintain high pressure for 30 minutes. Remove from heat, if needed, and release steam according to manufacturer's directions. Discard beef bones, if using.

  • Serve chili with cheese, sour cream, cilantro, and jalapeño slices for topping.