Ingredients
- ¾ cup olive oil
- 2 ¼ lbs ground beef
- 3 yellow onions
- ⅓ cup chili powder
- 1 ½ tbsp garlic powder
- 1 ½ tbsp cumin
- 4 ½ cups canned pinto beans
- 3 cups chicken broth
- 4 ½ cups crushed tomatoes
- 3 avocados
- 3 limes
- 1 ¼ cups fresh cilantro
- 12 cups lettuce
- 1 ½ cups shredded cheddar cheese
Directions
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Step 1
Preheat Instant Pot on Saute; more heat and add 3 tbsp olive oil. Peel onion and coarsely chop. When oil is hot, add ground beef, onion, chili powder, garlic powder, cumin and a pinch of salt and pepper. Cook 6 to 8 minutes, or until the meat is browned.
In this recipe- ¾ cup olive oil
- 2 ¼ lbs ground beef
- 3 yellow onions
- ⅓ cup chili powder
- 1 ½ tbsp garlic powder
- 1 ½ tbsp cumin
-
Step 2
Turn pot off. Add pinto beans, chicken broth and crushed tomatoes with their liquid. Stir to combine, then set Instant Pot to Manual; high pressure for 25 minutes. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
In this recipe- 4 ½ cups canned pinto beans
- 3 cups chicken broth
- 4 ½ cups crushed tomatoes
-
Step 3
While chili cooks, peel avocado and add to a blender or food processor. Add 1 ½ tbsp lime juice, 3 tbsp cilantro and a pinch of salt. Blend; with the motor running, add remaining 9 tbsp olive oil. Blend until smooth, adding water if needed to reach a pourable consistency. Adjust seasoning to taste.
In this recipe- ¾ cup olive oil
- 3 avocados
- 3 limes
- 1 ¼ cups fresh cilantro
-
Step 4
In a large bowl, combine lettuce with avocado dressing. Enjoy salad with chili, topped with shredded cheddar, and the remaining 12 tbsp cilantro.
In this recipe- 3 avocados
- 1 ¼ cups fresh cilantro
- 12 cups lettuce
- 1 ½ cups shredded cheddar cheese
