Servings: 8

2 1/2 lb Ground beef 2 ½ lb Ground beef
1/2 large Onion (chopped) ½ large Onion (chopped)
8 cloves Garlic (minced) 8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid) 2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste 1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid) 1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
1/4 cup Chili powder ¼ cup Chili powder
2 tbsp Cumin 2 tbsp Cumin
1 tbsp Dried oregano 1 tbsp Dried oregano
2 tsp Sea salt 2 tsp Sea salt
1 tap Black pepper 1 tap Black pepper

1. Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5 to 7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8 to 10 minutes, breaking apart with a spatula, until browned.
3. Add remaining ingredients to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth).
4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.