Step 1

Heat a small amount of olive oil in the Instant Pot, using SAUTE and HIGH temperature. Then brown the ground beef well, seasoning with salt and fresh ground black pepper to taste.

Step 2

While the beef cooks, chop up the onion and green bell pepper.

Step 3

Add chopped onion, chopped green pepper, and minced garlic to the Instant Pot. Cook 2-3 minutes, stirring to combine with the ground beef.

Step 4

Then add ground cumin, chili powder, ground Ancho chili pepper, dried cilantro, dried oregano, and Spike Seasoning, stir to combine, and cook a couple minutes more.

Step 5

You probably don't have to rinse the canned beans, but it helps rinse away some of the starchiness so the beans are easier to digest.

Step 6

Add the beans to the Instant Pot along with 3 cups beef stock (or broth) a can of pumpkin, two cans petite diced tomatoes, and a can of diced green chiles.

Step 7

Stir the mixture, then lock the lid and set Instant Pot to MANUAL, HIGH, 10 minutes.

Step 8

When time is up, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the pressure manually.

Step 9

Serve hot, with grated cheese and a dollop of sour cream if desired.

Step 10

Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.

Step 11

Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften.

Step 12

Add minced garlic, ground cumin, chili powder, ground Ancho chile pepper, dried cilantro, dried oregano, Spike Seasoning (affiliate link) and diced green chiles and cook a couple minutes more.

Step 13

Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.

Step 14

While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.)

Step 15

Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.

Step 16

Stir the mixture to combine ingredients, then cook on high for 4 hours, (or 8 hours on low) stirring a few times if you’re home. (Crockpots can vary greatly as to how hot they get, so adjust the cooking time depending on your own slow cooker.)

Step 17

Serve hot, topped with grated cheese and sour cream if desired.

Step 18

This chili will be even better after it’s been in the fridge overnight, and also freezes well.