Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium white or yellow onions, finely chopped
• 1 medium green or red bell pepper, stemmed, seeded, and chopped
• 2 cloves garlic, finely chopped
• 1 small jalapeño, stemmed, seeded, and finely chopped
• 1 pound ground beef
• 3 tablespoons chili powder
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt, plus extra as needed
• 1/4 teaspoon freshly ground black pepper, plus extra as needed
• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1 cup store-bought reduced-salt beef broth, or homemade beef broth
• Finely grated zest and freshly squeezed juice of 2 medium limes
• 1 (15 ounce) can black beans, drained and rinsed
• Crushed roasted peanuts, for garnish

Instructions

1. Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
2. Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
3. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
4. When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
5. Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
6. Chili will keep, in an airtight container in the refrigerator, for up to 4 days.