Ingredients

• 1 pound dried pinto beans, rinsed
• 1¼ teaspoons salt, plus more as needed
• 1 bay leaf
• 7 cups water
• 1 tablespoon bacon fat, olive oil, or coconut oil
• 2 pounds ground beef
• ½ teaspoon salt
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• 2 large Spanish onions, diced (4 cups)
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• 1 small bunch cilantro stems
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• 6 teaspoons ancho chili powder
• 2-4 árbol chilis, split and seeded
• 5 garlic cloves, chopped
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• 1 cup chicken broth
• 26-28 oz diced canned (or boxed) tomatoes and their juices
• 2-3 jalapeños, seeded and minced
• 2 teaspoons dried oregano, crumbled
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 3 teaspoons cocoa powder
• 2 teaspoon dutch cocoa powder
• 3 tablespoons cornmeal
• ½-1 teaspoon freshly ground black pepper
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• Coconut oil
• 2 sweet potatoes, peeled and chopped

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Directions

1. In Instant Pot, add beans, salt, bay leaf, and water. Pressure cook on high for 30 mins, let pressure release naturally.
2. While beans are pressure cooking, brown beef in large skillet, 5-7 mins. Transfer browned beef to bowl and set aside.
3. In same skillet, sauté onions until caramelized, 10 mins.
4. Add cilantro stems, sauté for 1-2 mins.
5. Add ancho chili, árbol chili, garlic. Toast until fragrant.
6. Add chicken broth and tomato sauce, scraping up any bits. Cook on low for 5 mins.
7. Transfer to onion and spice mixture to blender. Add jalapeño, oregano, cumin, coriander, cocoa, cornmeal, black pepper. Blend until smooth.
8. Pour onion-spice mixture into instant pot with beans. Add beef. Slow cook on high for 60+ mins until you're ready to eat.
9. Meanwhile, melt coconut oil in skillet and sauté sweet potatoes in skillet on low heat until tender.
10. Serve chili in bowl, top with sweet potato and chopped cilantro leaves. Enjoy!