Storing and reheating:
Like most stews, chili develops even more flavor over time, so it’s great for make-ahead meals and planned leftovers. I like to store it in the fridge in the Instant Pot liner/pot I cooked it in, and just reheat the whole batch every time. (I use IP silicone lid* for storage and the tempered glass lid* when reheating.) You can also reheat a single portion in the microwave, but be sure to cover it and stir occasionally to avoid a messy blow-out!
If you don’t want to finish the whole batch, this freezes beautifully. The zucchini will disintegrate into the sauce, but it’s not noticeable.
If you don’t have all the spices listed here, no worries! Just use the chili powder blend of your choice and plenty of cumin. You can also substitute onion powder for the fresh onion and granulated garlic for the garlic cloves.
If you are a spice-lover, try adding 2-3 canned chiles in adobo instead of the chipotle chile powder.
You can also swap ground turkey for the beef, or add any fresh or frozen veggies you’d enjoy.
Vegetables can release a lot of water during cooking, and the Instant Pot prevents evaporation, so you may need to adjust the seasonings after cooking.
- If it tastes bland, first make sure it has enough salt.
- If it still tastes “thin”, add some sweeter flavors like onion powder, ancho chili powder, paprika, tomato paste or even V8 juice, and simmer for a few minutes to let it meld. A pinch of sugar can also help.
- If it needs more “zing”, add more chipotle powder or cumin and simmer for a few minutes.
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