Spicy Chili Macaroni Soup is one of my favorite instant pot recipes. It has all the flavor of chili macaroni, but with the added kick of spicy jalapeno. The creamy tomato sauce and pasta are so delicious!
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 garlic clove, minced
- 1 tablespoon chili powder
- 3 cans (14.5-oz) diced tomatoes, undrained 1 can (14.5-oz) tomato puree
- salt and pepper to taste (about 1 teaspoon each)
- 3 tablespoons instant tapioca, dissolved in 1/4 cup water
- instant polenta
Method
Step 1
I brown ground beef in large nonstick skillet over medium heat, stirring frequently. Using slotted spoon, transfer beef to slow cooker.
Drain fat from the pan and discard. Add onion and garlic to pan drippings. Cook until tender about five minutes adding a little water as needed so onions don’t burn on the bottom of pan.
Step 2
Transfer cooked vegetables to slow cooker along with all remaining ingredients except instant polenta or shredded cheese (if using this option instead of instant tapioca). Stir well to combine.
Step 3
Cover and cook on high-heat setting for four to five hours. Turn slow cooker to low heat, if possible, or turn off.
Stir instant polenta into the chili until thoroughly combined (if using this option). Serve with shredded cheese or instant tapioca/polenta topping if desired.